Open AccessStabilization of the quality and anthocyanin in strawberry puree during storage
Author(s) -
I Gede Pasek Mangku,
I Nyoman Rudianta
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1402/2/022063
Subject(s) - anthocyanin , dextrin , ascorbic acid , chemistry , food science , pigment , lightness , rouge , organic chemistry , physics , starch , natural language processing , computer science , optics
During processing and storage of strawberry products like puree were often found some problems such as loss or change of red color anthocyanin, the formation of brown pigment and loss of ascorbic acid. The purpose of this research is to determine the best of precise dextrin concentration to stabilization of red color anthocyanin pigment and the quality during storage at temperature 10±2°C for 30 days. Randomized block designed used with dextrin concentration as treatments that consists of three levels with four replications. The treatments are, dextrin concentration 0.8%, 1.6%, and 2.4%. The data were analyzed using ANOVA and continued by LSD analyzed if the treatment given significantly effect. The result showed that the treatment of dextrin 1.6% having the highest of total product value 2.27 and produced strawberry puree with the best quality during storage at temperature 10±2°C for 30 days. The characteristics of the strawberry puree are anthocyanin concentration 23.67 mg/kg, total ascorbic acid 78.12 mg/100g, total soluble solid 13.23%, moisture content 79.88%, pH 3.16, red color intensity (a * value) +30.80, degree of lightness (L * value) 35.40, and total of microbe 21.6 x 103 cell/g.