Karakteristik Fisik, Kimia, dan Organoleptik Konsentrat Sari Buah Salak Pondoh dengan Variasi Suhu dan Lama Waktu Evaporasi

Abstract

Snake fruit is an exotic Indonesian fruit with Snake fruit called pondoh as a superior variety due to its sweet taste. Bountiful harvest of Snake fruit results in low selling prices and a lot of fruit is wasted due to its short shelf life. One of the efforts to increase selling value and extend shelf life is processing snake fruit into fruit juice, especially fruit juice concentrate which is more efficient in storage and distribution. The production of fruit juice concentrate is carried out through vacuum evaporation to reduce water content at lower temperature so that its characteristics are maintained. This study was conducted to determine the effect of using vacuum evaporation with different temperature and evaporation time treatments on the physical, chemical, and organoleptic characteristics (color, aroma, flavor, overall) of snake fruit juice concentrate. The results of this study are that, the use of the vacuum evaporation method in different temperature and evaporation time treatments, resulted in significant differences (p <0.05) in color characteristics (L * and b *), total dissolved solids, pH, total acid, and organoleptics (concentrate: color, and aroma; diluted concentrate: aroma, flavor, and overall). The color parameters b*, total dissolved solids, and acidity were increased, while the color parameters L* and pH decreased. The most preferred hedonic organoleptic test was found in samples using a temperature of 55 °C and 30 minutes evaporation time.