Karakteristik Pemanasan Pada Proses Pengalengan Manisan Pala Basah (Myristica fragrans Houtt)

Abstract

Nutmeg plant is a native plant of Indonesia, which is already well known as spice crop since the 18th century. One of the technology applications that utilize nutmeg meat is to alter them into canned sweet nutmeg. The purpose of this research is to determine the optimum heating period to study the heat penetration parameters during sterilization process and to determine the cold point of canned sweet nutmeg. The determination of distribution and heat penetration conducted using thermocouples that put at the vertical axis of the can with a distance of 1/3, 5/12, and 1/2 of the height that measured from the base of can. Tthe data show that posision at 5/12 is the coldest point, with the optimum heating period is 14.71 minutes. Thermal process of sweet nutmeg caused decrease of hardness and total dissolved solid and increase of pH and weight. However with the thermal process that being applied, the total microbe on the sweet nutmeg meat will be dropped to the safe to be consumed