Processing technology of silaut pineapple syrup and fruit leather
1999
Iswari, K. (Balai Pengkajian Teknologi Pertanian, Sukarami (Indonesia))
Pineapple planted in Silaut have low market value due to sour taste and high water content. So that they need processing method to get the added value. The experiment was conducted in SAIAT-Post-harvest Laboratory from October 1998 to February 1999. The experiment of syrup processing was aimed to determine the optimal ratio of sugar-juice and sterilization time to produce acceptable pineapple syrup. The fruit leather processing was aimed to determine the optimal sugar dosage to produce fruit leather. The experiments were arranged in randomized complete design with three replications. There were two factors in syrup experiment. First factor was the ratio of sugar and pineapple juice (8:10; 9:10; 10:10 and 11:10), and the second factor was sterilization time (10, 15, 20 and 25 minutes). The factor in fruit leather experiment was ratio of sugar and pineapple slurry (0:1; 1:2; 1:3; 1:4; 1:5; 1:6 and 1:7). The result showed that ratio sugar and pineapple juice as much as 10:10 and 11:10 could produce the best quality of syrup. Sterilization time tends to decrease the vitamin C content, from 13.01 mg/100 g juice for 10 minutes sterilization to 12.55 mg/100 g juice for 25 minutes of sterilization. If it was produced to fruit leather it needs ratio of sugar and slurry as much as 1:4 and 1:5 to give the best result
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