Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku

Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku

A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) 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 mon...

Full description

Saved in:
Bibliographic Details
Main Author: Perpustakaan UGM, i-lib
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2002
Subjects:
Jurnal i-lib UGM
Online Access:https://repository.ugm.ac.id/22931/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5857
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universitas Gadjah Mada
id id-ugm-repo.22931
record_format dspace
spelling id-ugm-repo.229312014-06-18T00:31:35Z https://repository.ugm.ac.id/22931/ Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku Perpustakaan UGM, i-lib Jurnal i-lib UGM A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) 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 flavor 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). Key words: restructured, calcium-alginate gel, jackfruit, sapodilla [Yogyakarta] : Universitas Gadjah Mada 2002 Article NonPeerReviewed Perpustakaan UGM, i-lib (2002) Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5857
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 Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
description A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) 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 flavor 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). Key words: restructured, calcium-alginate gel, jackfruit, sapodilla
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 Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
title_short Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
title_full Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
title_fullStr Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
title_full_unstemmed Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku
title_sort karakteristik fisik dan sensoris produk hasil restrukturisasi buah nangka (artocarpus heterophylla l.) dan sawo (manilkara achras (mill.) fosb.) selama penyimpanan beku
publisher [Yogyakarta] : Universitas Gadjah Mada
publishDate 2002
url https://repository.ugm.ac.id/22931/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5857
_version_ 1681218113734967296

Similar Items