Karakteristik Pemanasan Pada Proses Pengalengan Gel Cincau Hitam (Mesona palustris)

Abstract

In Indonesia, the black cincau is known as traditional foodstuff uses as a variation of variety of drinks. However, in the market, packaging of black cincau jelly still not hygienic. Packaging of black cincau jelly can increase the added value of these products, especially for the consumers.. This research aims to study the heat penetration parameters during the sterilization process, determines the cold point of products in cans, as well as determining and comparing 0 F by using a general methods and formula methods during canning processof the black cincau jelly. Research using raw material dried plants of black cincau (Mesona palustris) the leaves and stems of the ratio 3:2. Raw materials are added with water, aquerous solution abu qi, tapioca, and sugar. Cans size that used in this reaseach is 306 x 405 (8.5 cm x 11 cm) produced by United Can Company. The research begins with measuring the distribution of heat, determinating the cold point, and measuring the 0 F . In addition, conducted are observations of pH, sineresis, total dissolved solid, gel strength, microbiology analysis, and organoleptic test. Black cincau jelly belongs to low-acis foods with the value of the pH is 5.6 for repetition 1 and 5.9 for repetition 2, so that required commercial sterilization that capable for deactivate Clostridium botulinum spores. The cold point of black cincau jelly is at the center geometry of cans. Using diference temperature process resulted in a significant diference to the value of 0 F . General method is usually used to evaluate a thermal process, whereas formula method used to design a thermal process.