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dc.contributoren-US
dc.creatorDiharjo, Sabari Sosro
dc.creatorSuyanti, -
dc.creatorSunarmani, -
dc.date2006-09-30
dc.date.accessioned2018-05-02T06:25:26Z
dc.date.available2018-05-02T06:25:26Z
dc.date.issued2006-09-30
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1140
dc.identifier10.21082/jhort.v16n3.2006.p%p
dc.identifier.urihttp://repository.pertanian.go.id/handle/123456789/908
dc.descriptionABSTRAK. Nenas Sampit dari Kalimantan Tengah merupakan nenas bermutu terbaik dan dikenal luas. Penelitian ini dilaksanakan dengan tujuan mendapatkan tingkat kematangan optimum nenas Sampit untuk konsumsi segar dan pembuatan selai nenas. Nenas Sampit dipanen pada 6 tingkat kematangan, yaitu tua, breaker, breaker 25% matang, >25-50% matang, >50-75% matang, dan >75% matang. Nenas dipanen dari sentra produksi nenas di Sampit dan diangkut dengan mobil ke Palangkaraya serta dilanjutkan dengan pesawat terbang ke Jakarta. Hasil penelitian menunjukkan bahwa nenas Sampit untuk konsumsi segar dapat dipanen pada >breaker-25% matang dengan daging buah 69,92% dan nisbah PTT/asam 18,9. Buah segar tahan disimpan selama 4 hari pada kondisi kamar dan 6 hari pada suhu 150C. Sebagai dasar selai, nenas dapat dipetik pada >breaker-25% matang dan diproses menjadi selai dengan penambahan 65% gula dan 2% asam sitrat. Dengan formula di atas, rendemen selai mencapai 67,30% dengan kualitas baik yang ditunjukkan dengan skor warna dan rasa masing-masing 3,37 dan 3,95. Untuk keperluan industri, menyimpan hancuran daging buah nenas lebih menguntungkan karena tahan simpan selama 30 hari pada suhu 150C. Untuk menjaga mutu dan percepatan proses pemasakan dan meningkatkan rendemen, pencampuran gula dilakukan pada saat 20% air telah diuapkan dan penggunaan 0,5% pektin dalam adonan.ABSTRACT. Sabari, S.D., Suyanti, and Sunarmani. 2006. Maturity of Sampit pineapple for table fruit and jam. Sampit pineapple was a welknown pineapple cultivar produced in Central Kalimantan Province due to its best quality. A study was conducted to determine the proper maturity of pineapple for table fruit as well as for jam. Sampit pineapple cultivar was picked at 6 maturities based on the yellow color development as sign of the ripeness, i.e. breaker, >breaker-25% ripen, >25-50% ripen, >50-75% ripen, and >75% ripen. Harvested pineapple was transported by car from Sampit District to Palangkaraya and continued by plane to Jakarta. The results indicated that as table fruit the pineapple could be harvested at >breaker-25% ripe with 69.92% of flesh and TSS acidity ratio of 18.9. The fresh pineapple stood for 4 days at ambient condition and for 6 days at 150C of storage. For pineapple jam, the proper fruit maturity was at >breaker-25% ripen. At such ripeness, the best jam quality was achieved by the formula of 65% sugar and 2% citric acid, as indicated by 67.30% of rendemen and good quality shown by score of color and taste of 3.37 and 3.95, respectively. The crushed pineapple flesh maintain its quality for 30 days stored at 150C. To improve jam quality, less prosessing time and higer rendemen, the sugar used for jam processing was added at the time when 20% of water was evaporated and the addition of 0.5% pectinen-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherIndonesian Center for Horticulture Research and Developmenten-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1140/954
dc.rightsCopyright (c) 2006 Indonesian Center for Horticulture Research and Developmenten-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.source2502-5120
dc.source0853-7097
dc.sourceJurnal Hortikultura; Vol 16, No 3 (2006): September 2006en-US
dc.titleTingkat Kematangan Panen Buah Nenas Sampit untuk Konsumsi Segar dan Selaien-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US


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