Proses Pengolahan Asinan Salak Pondoh (Salacca edulis Reinw.)

Abstract

Sallacca edulis Reinw. (pondoh snakefruit) is one of Indonesia’s tropical fruits commodities. It have character easily damage and short shelf life. However, the level of production snakefruits keeps increasing from year to year. Pickle as an alternative process for extend added value of salak. Water activity is important factor that influence shelf life of salak. The stage is determination the concentration of salt and pickle solution (sugar and vinegar). The results of chemical and physical analysis from the research showed the best concentration of salt and pickle solution is salt 12%, sugar 17%, and vinegar 3.5% with parameter the hardness is 18.25 mm/g.sec, vitamin C 0.0023 (mg/100 g), content of acid 0.015 (ml NaOH 0.1 N/100 g), value sensory of taste 4.026, dan water activity is 0.935. The value of water activity showed the formula not effective to prevent growth destroyed bacteri, yeast, and mold at salak pickle.