Karakterisasi Durian Monthong Beku pada Lama Waktu Penyimpanan Berbeda

Abstract

Durian monthong yang disimpan dalam keadaan beku tetap dapat mengalami penurunan kualitas yang berdampak pada penerimaan konsumen. Penelitian ini bertujuan mengetahui karakteristik durian monthong beku dan pengaruhnya pada penerimaan konsumen. Uji dilakukan terhadap durian pada lama waktu penyimpanan berbeda (9, 10, 11, 12 dan 24 bulan) dengan parameter kadar air, total padatan terlarut, total asam tertitrasi, cemaran mikroba (Escherichia coli dan Salmonella sp.) dan uji organoleptik (rasa, warna, tekstur dan aroma). Hasil penelitian menunjukkan perbedaan signifikan (p<0,05) pada parameter kadar air dan total asam tertitrasi, sedangkan total padatan terlarut menurun tidak signifikan dan tidak ditemukan adanya cemaran mikroba pada pengamatan 24 dan 48 jam. Hasil uji organoleptik menunjukkan durian pada lama waktu penyimpanan berbeda masih disukai konsumen. Ada korelasi yang sangat kuat (r = 0,90) antara kadar air dan penerimaan konsumen terhadap tekstur. Batas aman lama waktu penyimpanan 21 bulan ditentukan berdasarkan batas minimum kadar air 60%.

Frozen durian monthong can still experience quality degradation, impacting consumer acceptance. This study aims to determine the characteristics of frozen durian monthong and its effect on consumer acceptance. Tests were conducted on durians stored for different durations (9, 10, 11, 12, and 24 months) with parameters including moisture content, total soluble solids, titratable acidity, microbial contamination (Escherichia coli and Salmonella sp.), and organoleptic tests (taste, color, texture, and aroma). The results showed significant differences (p<0.05) in moisture content and titratable acidity, while total soluble solids decreased insignificantly, and no microbial contamination was found at 24 and 48 hours of observation. Organoleptic test results indicated that durian stored for different durations was still liked by consumers. There is a very strong correlation (r = 0.90) between moisture content and consumer acceptance of texture. The safe storage period of 21 months is determined based on a minimum moisture content of 60%.