Effect of variety and storage temperature to the quality of banana puree = Pengaruh varietas dan suhu penyimpanan terhadap mutu puree pisang

Yuliarni, Devina (2012) Effect of variety and storage temperature to the quality of banana puree = Pengaruh varietas dan suhu penyimpanan terhadap mutu puree pisang. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Because of limited availability of fruit puree as main ingredient in several product, the fruit puree is need to be imported. Indonesia is one of leading countries in banana production. Banana is high in carbohydrates and potassium but lacks in terms of shelf life. Optimization of surplus banana production is needed to be improved by making puree. The effect of pretreatment such as blanching method (steam blanching and hot water blanching) and peeling effects (with peel and without peel), sucrose syrup addition (0%, 2%, 4%, 6%, 8%, and 10%), variety (pisang uli and pisang raja), and storage temperature (4°C and 25°C) were observed in this study. The experimental study was used to determine the best pretreatment process to inactivate enzyme and determine the best variety and concentration of sucrose syrup, and effect of storage temperature to quality of banana puree. Data showed that the best method to inactivate enzyme is steam blanching method with peeling treatment of banana skin before blanching due to lowest browning index value and combination of pisang raja variety and sucrose syrup level as high as 10% give the highest panelists overall acceptance and lower water activities. Data also showed that the best storage temperature for banana puree is 4°C because the microbiology quality can be acceptable within one week storage.

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