Kinetics of Hardness Degradation and Physical, Chemical
and Sensory Properties of Cutting of Snake Fruit (Salaccaedulis Reinw) during Blanching
Rofandi Hartanto*,1, Dian Rachmawanti A.1, Dea Juniata1
1 Department of Food Science and Technology, Universitas Negeri Sebelas Maret, Indonesia.
The objective of the research was to determine the effect type of cutting and heating time of the physical (level of hardness), chemical (water content, total soluble solid, content of vitamin C and total acid) and sensory (color, aroma, flavor, texture and overall) properties and also the kinetics of hardness degradation of snake fruit (Salacca edulis Reinw) during blanching process using Arrhenius equation approach. This research used completely randomized design with two factors, type of cutting (cutting 1 = snake fruit sliced into two pieces, cutting 2 = snake fruit sliced into four pieces, cutting 3 = thickest portions of snake fruit) and heating time (1, 2, 3, 4 dan 5 minutes). The result showed that the larger the slice thickness, the smaller of water is contained in the flesh of snake fruit.
Trends show that the larger slice thickness, the greater the level of hardness and total
soluble solids. Type of cutting was influencing the vitamin C and total acid content, that
was from the largest to smallest were cutting 1, cutting 2 and cutting 3. Meanwhile, the
longer heating time causes higher water content and decreases hardness level, total
soluble solids, content of vitamin C, and total acid. The result of sensory analysis showed that snake fruit with type of cutting 1 and the heating time for 3 minutes is the most preferable sample.
Keywords: Arrhenius equation, blancing, cutting, snake fruit, texture
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