Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A

Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A

Abstract A model fruit product was prepared using fresh tropical fruits puree (avocado and mango) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1, 2, and 3 m...

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Main Author: Perpustakaan UGM, i-lib
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2002
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Jurnal i-lib UGM
Online Access:https://repository.ugm.ac.id/17940/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=715
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spelling id-ugm-repo.179402014-06-18T00:31:35Z https://repository.ugm.ac.id/17940/ Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A Perpustakaan UGM, i-lib Jurnal i-lib UGM Abstract A model fruit product was prepared using fresh tropical fruits puree (avocado and mango) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1, 2, and 3 months frozen storage at -15°C Texture, taste and aroma remained stable throughout 3 months at -15°C. No significant change for pH was observed over the frozen storage period (3 months at -15°C). Color was the quality attribute with most significant change in products prepared with avocado, with redness increasing from a = -10.3 to a = -8.5 after 2 months frozen storage. Keywords: restructured - calcium-alginate gel - avocado - manggo [Yogyakarta] : Universitas Gadjah Mada 2002 Article NonPeerReviewed Perpustakaan UGM, i-lib (2002) Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=715
institution Universitas Gadjah Mada
building UGM Library
country Indonesia
collection Repository Civitas UGM
topic Jurnal i-lib UGM
spellingShingle Jurnal i-lib UGM
Perpustakaan UGM, i-lib
Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
description Abstract A model fruit product was prepared using fresh tropical fruits puree (avocado and mango) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1, 2, and 3 months frozen storage at -15°C Texture, taste and aroma remained stable throughout 3 months at -15°C. No significant change for pH was observed over the frozen storage period (3 months at -15°C). Color was the quality attribute with most significant change in products prepared with avocado, with redness increasing from a = -10.3 to a = -8.5 after 2 months frozen storage. Keywords: restructured - calcium-alginate gel - avocado - manggo
format Article
NonPeerReviewed
author Perpustakaan UGM, i-lib
author_facet Perpustakaan UGM, i-lib
author_sort Perpustakaan UGM, i-lib
title Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
title_short Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
title_full Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
title_fullStr Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
title_full_unstemmed Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
title_sort karakteristik fisik dan sensoris produk hasil restrukturisasi buah alpukat (persea americana mill.) dan mangga (mangifera indica l.) selama penyimpanan beku = physical and sensory characteristics of restructured a
publisher [Yogyakarta] : Universitas Gadjah Mada
publishDate 2002
url https://repository.ugm.ac.id/17940/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=715
_version_ 1681217175547805696

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