Minimalisasi Proses Pengolahan Jus Buah

Abstract

Minimally process on fruits juice was a processing applied on food to remove inedible part and reduce the size of fruits. Minimally process was done through processing fruits juice and frozen-stored juice concentrate. The fruits that were used as raw materials were tropical fruits, such as guava, mango, and soursop. The methods of research were raw materials preparation, product formulation, processing, organoleptic test, and product characterization. Compositions of product were fruits, sugar liquid, citric acid, and water. The processing steps involved pasteurization, packaging process, and frozen storage. Analysis of chemical composition changes were done during processing such as fresh fruits, prior to pasteurization, post pasteurization, post frozen storage for four days and its serving, also post frozen storage for one month and its serving. Analysis were total titratable acidity test, vitamin C content, and total soluble solid test. The results revealed that chemical changes during storage were relatively low, thus, product could be stored for one month.