Pengaruh Suhu dan Lama Perendaman Blansir Terhadap Mutu Selada Kepala (Lactuca sativa L.) Terolah Minimal Selama Penyimpanan

Abstract

The damage of minimally processed head lettuce (Lactuca sativa L.) is because of the activities of enzymes and microorganisms. The objectives of this research were (1) to determine the effect of treatment on quality of shredded blanched-lettuce, (2) to determine the best combination of temperature and immersion time on the handling of shredded blanched-lettuce and (3) to determine the Standard Operational Procedure (SOP) to treat minimally-processed lettuce head. The results of this research were blanching temperature of 50 °C with immersion time of 55 seconds and vacuum packaging could maintain the quality (weight, water content, brightness, hardness, and organoleptic) shredded blanched-lettuce could until 8-day storage. Standard Operational Procedure (SOP) for handling the shredded lettuce is sorting and peeling brown leaves, cuting and shredding with a size of 1.5 cm, immersing in water at 50 °C for 55 seconds, submerging in cold water 3-5 ° C for 1 minutes, centrifuging to reduce the excess water on the surface of shredded lettuce, packing with HDPE plastic, packaging in vacuum, and storaging with a temperature of 5 oC.