PENGEMBANGAN MODEL TEKSTUR DAN UMUR SIMPAN BUAH SAWO (ACHRAS SAPOTA L) DENGAN VARIASI SUHU DAN TEKANAN PADA PENYIMPANAN HIPOBARIK
ABSTRACT: The objective of
this research was to develop a model of texture and shelf life time of Sapote
Fruit (Achras sapota L.) stored under hypobaric condition. The fruit was stored
for 10 days at a various levels of combination of temperature and pressure. The
temperature levels applied were 10° C and 20° C, and under a pressure of 30, 50
and 70 kPa.
It was observed that the fruit stored at 10° C under the pressure level
of 30 kPa had the lowest texture (186.62 g/mm/s). The model of sapote fruit
texture (Ti) and shelf life time (), applicable to the above pre-determined
condition, may be expressed respectively.
Key words: hypobaric, texture,
shelf life time, sapote fruit
Penulis: La Choviya Hawa
Kode Jurnal: jppertaniandd060006
