Pendugaan Umur Simpan Permen Jelly Pepaya (Carica papaya L).

Abstract

Papaya (Carica papaya L) is a kind of fruits which is concluded in Caricaceae family. This fruit is a yearly fruit so it exists for a whole year. It is needed to make some efforts in order to utilize papaya, then it will increase the economic value of papaya. One of them is by making processed product from papaya, for example papaya jelly candy. The general aim of this research was to produce papaya jelly candy. The special aim of this research was to know the quality changing during storage, also predict shelf-life of the product, and to know the best packaging for the product of papaya jelly candy. Shelf life is time that is needed for a product in a certain storage condition to get into a certain level of quality. Shelf life is determinated by using accelerated storage studies (ASS) method. It was done by using such condition that could accelerate the degradation process of quality of the product. The packaging and storage condition is assumed could lengthen product’s shelf life and suppress degradation rate of papaya jelly candy. In this research, papaya jelly candy was packed in three different packaging. Those were polypropylene (PP) plastic, aluminum foil and glass packaging. Storage was held at 5, 15, 25, and 35˚C. This research consists of three stages. Firsting, the material preparation and making of papaya jelly candy. Second, packing and storage papaya jelly candy in different packaging and storage temperature. Third, analysis quality product. Material characterized before treatment, with proximate and microbial analysis. Proximate analysis consisted of water, ash, protein, fat, high fiber content, carbohydrate, pH, and aw. Microbial analysis included mold analysis of papaya jelly candy. Besides that, there was another analysis to know material characterization during storage. Those are water content, total titrated acid, vitamin C content, texture, color analysis, and sensory evaluation test. Based on the research result, it was known that quality of papaya jelly candy was changing during storage. Water content of papaya jelly candy was increasing in every packaging and at every temperature of storage. Water content increased in PP plastic packaging at 5, 15, 25, and 35°C, were 0,11, 0,13, 0,16, and 0,17% respectively per day. Water content increasing of papaya jelly candy in aluminum foil packaging at 5, 15, 25, and 35°C were 0,08, 0,10, 0,13, and 0,14% per day. While water content increasing of papaya jelly candy in glass packaging the same temperature were 0,12, 0,15, 0,15 and 0,19% per day. Vitamin C content and Total Titrated Acid of papaya jelly candy decreased 0,01% per day in all of packaging and all storage temperature.