PROSES STERILISASI SARI BUAH TERONG UNGU (Solanum melongena) DENGAN SISTEM OZONISASI
Abstract: One effort in the
preservation of food is processed through a sterilization process using
ozonization system with ozone molecule (0). The purpose of this study is to
review the process of sterilization of juice eggplant (Solanum melongena) using
ozonation systems with a concentration of 0.6 ppm ozone. In this study,
eggplant juice made in 6 ratio of water: sugar (1:10%, 1:15%, 1:20%, 2:10%,
2:15%, 2:20%) and sterilize with 0.6 ppm ozone The ozonation time studiedfor
(0. 6ppm) 0 min, 2 min, 4 minutes, 6 minutes, 8 min and long storage 0 days, 2
days, 4 days, 6 day. Test parameters obtained included the juice organoleptic
test (preference level) and test of vitamin C. The results showed that
ozonation can be used as a process of sterilization of juice eggplant,
ozonation time with optimal and durable power offruit quality is 4minutes with
long storage for 2 days. Response panelists on organoleptic test as a whole
eggplant juice between 2.8 (preferred), and 3.13 (preferred). Levels of vitam
in C, protein, carbohydrate and total microbial best eggplant juice are 1.35
mg1100mL, 1.1%, 3.43 mg1100mL, 8.36x1 rI cfulmL, respectively.
Penulis: Suharyono A. S., Udin
Hasanudin, M. Kurniadi
Kode Jurnal: jpkimiadd110178
