Thesis

The Effect of Pre-Treatment (Ascorbic Acid and Citric Acid) on Physical and Sensorial Properties of Freeze-Dried Banana (Musa Paradisiaca L. Var Sapientum) Chips

---

Freeze drying is one of the drying technique to preserve product by rapidly freezing it and then subjecting to a high vacuum which removes ice by sublimation. As a result, this process could produce dried products with premium quality with minimal damage of the nutritional and sensory qualities of the product. This study aims to investigate the effect of ascorbic acid and citric acid as a pre-treatment in freeze-dried banana product towards the yield, color, moisture, water activity, as well as the sensorial preferences. In this study, different levels of ascorbic acid (2%), citric acid (2%), and their combination (1% ascorbic acid + 1% citric acid) were prepared as pre-treatments for the banana. Then all the bananas were freeze-dried at -50°C for primary drying and 30°C for secondary drying with the complete 72 hours freeze-drying process. The freeze-dried banana chips were analyzed on its yield, color, moisture content, water activity, and hedonic test. The results showed that the combination of ascorbic acid and citric acid (1% ascorbic acid + 1% citric acid) as a pre-treatment give a significant (P

---

Availability

Detail Information

Series Title

-

Call Number

FT 19-010

Publisher

Jakarta : i3L., 2019

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

-

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment