THE EFFECT OF FREEZE DRYING WITH OSMODEHYDRATION PRE-TREATMENT ON IMPROVEMENT OF SWEETNESS, COLOR CHANGE, TASTE ORGANOLEPTIC, AND TOTAL FUNGAL COUNT IN PAPAYA FRUIT (CARICA PAPAYA L.)

• Main Author: Sugiarti
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47071
• Institution: Institut Teknologi Bandung

Papaya fruit is one of favorite fruit because of its economical price and high nutritional content. One papaya variety that is commonly circulating in the community is papaya Thailand / Bangkok. Problems encountered in the sale of Thailand papaya are short shelf life (6-7 days) and high yield losses (40-100%). One of the technologies used to extend the shelf life of papaya fruit is freeze drying. However, the application of freeze drying requires a long time and high costs so it needs to be done osmodehydration to shorten the application of freeze drying. This research is aim to determine the model of the effect of solution concentration, time, and osmodehydration temperature on the total dissolved papaya solids; determine the optimum osmodehydration treatment combination using RSM; and determine the effect of osmodehydration pre-treatment on freeze-dried papaya based on the results of the color test, taste organoleptic test, and total fungal count. The results showed a mathematical model of the effect of concentration, time and temperature of the osmosis solution on the total dissolved solids of papaya fruit significantly with R2 value of 0.8552. The results of the color test and organoleptic test of the taste of the control sample to the osmodehydration treatment sample were not significantly different. No fungus was detected in both samples.