Pengaruh Waktu Pasteurisasi dan Suhu Penyimpanan terhadap Stabilitas fisiko-kimia Puree dan Model Minuman Labu Kuning.

Abstract

Pumpkin is one type of vegetable that very potentially being developed as an alternative raw material in food processing. This study aims to develope puree and pumpkin drinking models. This study were divided into two steps : the productions of puree and pumpkin drinkings models and physico-chemical characterization and stability during storage, color, viscosity, pH, and TDF (total dietary fiber), IDF (insoluble dietary fiber), and SDF (soluble dietary fiber) During storage L, a, 0Hue, and pH value were relatively stable meanwhile b value was decreased. The viscosity of puree was decreased and dringking models increased. Products which had longer pasteurization time and kept in room temperature gave higher unstability. During 12 days storage, dietary fiber in the puree decreased. SDF value decreased faster then TDF value.