FREEZE DRYING EFFECT WITH OSMODEHIDRATION PRETREATMENT TO WEIGHT REDUCTION, REHYDRATION ABILITY, MICROSTRUCTURE APPEARANCE, AND COLIFORM BACTERIA AVAILABILITY ON PAPAYA FRUIT (CARICA PAPAYA L.)

• Main Author: Laila Aulia, Najmul
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47090
• Institution: Institut Teknologi Bandung

Tropical fruit has a trade of growth rate fast every year, papaya fruit includes of main fresh fruit that export market especially the U.S.A and Europe. In 2017 the amount of papaya fruit exports was 371.000 tons and increase 7% forecast from one year before the caused a shift of dietary to consume natural products. 99% tropical fruit is produced by a developing country that has limited technology to look after product quality, shelf life fresh papaya is 3 weeks in a controlled atmosphere, so that will be difficult to sell in other countries. One of the preservative ways is drying with a freeze dryer machine, but it needs frozen processing that may collapse fruit cells caused ice to form. Pretreatment osmosis can reduce not needed texture change in freezing process. Aim research is to determine osmotic process effect solution concentration, immerse time and temperature to weight reduction papaya model's, determine optimum pretreatment Osmo dehydrate combination with RSM CCD face-centered, and effect Osmodehydrate pretreatment to rehydration ability, microstructure appearance and coliform availability. Papaya fruit chopped to get Uniformity size, then dilute on 30 - 50% concentrate sugar solution, temperature 290C - 550C and 2 - 5h immersion time to get weight reduction model, sample have Osmodehydration optimized was frozen for 4 hours, and then it uses for 14 hours freeze-drying after that dried papaya are analyzed rehydration ability, microstructure appearance and coliform availability. Effect concentration, temperature, immersion time level osmotic solution to weigh reduction papaya fruit model does not significantly with R2 0,7057, rehydration ability is 53,49%, microstructure appearance change meanwhile papaya freezedried has 47,34% rehydration ability and microstructure appearance are collapse, coliform bacteria does not availability.