STUDI PROSES TERMAL DAN PENDUGAAN UMUR SIMPAN MINUMAN SARI BUAH JAMBLANG (SYZYGIUM CUMINI)

Abstract

Jamblang fruit (Syzygium cumini) is a perishable seasonal fruit known for its health benefits due to active compounds, has the potential to be developed into juice. Juice are made from a mixture of water and fruit with a total of 35-89% fruit juice. Challenges in processing is the reduction of active compounds and microbial resistance, require optimal thermal conditions. The study was conducted using RAL with 2 factors, pasteurization temperature (T) 3 levels (65°C, 75°C, 85°C) and sterilization time (C) 2 levels (10 and 20 minutes) to see the optimal conditions based on antioxidant activity, vitamin C, pH, total acid, total dissolved solids, ash content, and TPC by ranking test. The results showed that T had a real effect (P≥0.05) on total acid (0,14%) and pH (3.69), while C had a real effect (P≥0.05) on ash content (0,11%), and the combination of TC treatment was very real effect (P≥0.05) on ALT (4.84 x 102 colonies/ml). The optimal condition is obtained based on the ranking test which is then stored with Extended Storage Studies (ESS) method or a simple conventional method using the actual storage temperature and time. Based on the storage results, a linear regression equation y=ax+b with independent variable TPC. Jamblang juice under optimal processing conditions (pasteurization temperature 85 °C and sterilization time 20 minutes) can last for 15 days.