DEVELOPMENT OF TOMATO PROCESSING TECHNOLOGY TO TOMATO POWDER

• Main Author: Denis Gilbert A., Christopher
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/69222
• Institution: Institut Teknologi Bandung

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.