DEVELOPMENT OF TOMATO PROCESSING TECHNOLOGY TO TOMATO POWDER
Tomato is one of the food commodities that has a limited shelf life so it has the potential to increase the number of food waste and food loss. Therefore, further processing is needed to extend the shelf life of tomatoes, one of which is by drying. The purpose of this study was to determine the e...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/69222 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Tomato is one of the food commodities that has a limited shelf life so it has the potential
to increase the number of food waste and food loss. Therefore, further processing is
needed to extend the shelf life of tomatoes, one of which is by drying. The purpose of this
study was to determine the effect of the operating conditions of tomato powder production
process on the nutritional content, physical and chemical properties of tomato powder and
evaluate the utilization of tomato powder into tomato puree. This study uses variations in
temperature: (40 oC, 45 oC, 50 oC, 55 oC) and drying time: (16 hours, 20 hours, 24 hours).
Parameters analyzed include water content, lycopene, color (browning index), yield, and
solubility. In addition, this study uses organoleptic tests in the form of hedonic tests on
color, texture, aroma, and taste to measure the value of consumer acceptance. The results
showed that temperature had a significant effect on water content, color (browning index).
The variation of the best operating conditions for drying tomato powder is at a
temperature of 50 oC and a time of 20 hours. The hedonic test proved that the reconstituted
tomato puree was acceptable to the panelists and its characteristics were close to that of
fresh tomato puree. |
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