agriTECH
Vol 22, No 2 (2002)

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

Sri Raharjo (Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta)
Suparmo Suparmo (Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta)
Wahyu Supartomo (Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta)
Zaki Utama (Program Studi Ilmu dan Teknologi Pangan, Program Pasca Sarjana UGM, Yogyakarta)

Article Info

Publish Date
11 Oct 2016

Abstract

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 -15ºC. No significant change for pH was observed over the frozen storage period (3 months at -15ºC).

Copyrights © 2002




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Full PDF
1033.512 KB
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
agriTECH
Website

Abbrev

agritech

Publisher

Universitas Gadjah Mada

Subject

Agriculture, Biological Sciences & Forestry

Description

Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is ...