Stabilitation of strawberry puree during processing

  • I Gede Pasek Mangku Faculty of Agriculture, Warmadewa University
  • I Nyoman Rudianta Faculty of Agriculture, Warmadewa University
Keywords: Strawberry puree, processing, anthocyanin stability, quality


During processing of strawberry products like puree were often found of problems such as loss of changed of red colour anthocyanin, formation of brown pigment and loss of vitamin C. The purpose of this research is to determine the best of precise ascorbic acid and sodium acid pyrophosphate (SAPP) concentrations to produced strawberry puree with a good quality. The research was employed by two factors. The first factor is ascorbic acid concentrations, consist of three levels: ascorbic acid 0,5%, 0,75% and 1,0%. The second factors is sodium acid pyrophosphate (SAPP) concentrations, consist of three levels: SAPP 0,04%, 0,07% and 0,1%. The research was designed by factorial randomized block design with two replications. The data were analyzed by variance analyzed when the treatments result gave significantly effect (P<0.05), then continoue to least significant different test (LSD). To decided the best treatment, using of indexs effektifitas method. The result of this research showed that the treatment combination of ascorbic acid and SAPP gave significantly effect on anthocyanin content and red colour intensity (a* value), but gave no significantly effect of total ascorbic acid, total soluble solid (TSS), pH and degree of lightness (L* value) of strawberry puree. Treatment of ascorbic acid 0,75% gave significantly effect on total soluble solid. The best of strawberry puree was produced by treatment of ascorbic acid 0,75% and SAPP 0,07%.


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