Kartika Dewi, Rini (2010) STABILIZER CONCENTRATION AND SUCROSE TO THE VELVA TOMATO FRUIT QUALITY. Jurnal Teknik Kimia, 4 (2).
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Abstract
Tomato is a plants that easy to find and is rich in vitamins C, A, minerals, fiber and phytonutrients substances. The benefits of a tomato is can be used as a extra flavor for food, sauces, candied dried, juice, to treat digestive disorders, diarrhea, and can also be used in the beauty industry. In general, tomato susceptible to damage caused by several factors such as physiological factors, physical, microbiological and chemical so that such damage can lead to a decreased quality and economic value. To reduce such damage one of the alternatives is using tomato as a raw material in the manufacture of Velva Fruit. Velva Fruit is a kind of frozen food ice cream made from fruits and has an advantage for it low fat level because it isn’t using milk fat and contain lots of fiber and vitamin C. The method is using tomato that has been sorted, washed, blanching, and crushed with blender. Then the tomato juice was mixed with Sucrose, citric acid and stabilizer (CMC). Dough mixture is then cooled at 4 ° C for 24 hours and performed freezing (Hardening) for 24 hours at 10 °C.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Velva fruit, tomatoes,vitamin, C, vitamin A, phytonutrients substances |
| Subjects: | Engineering > Chemical Engineering |
| Divisions: | Fakultas Teknologi Industri > Teknik Kimia S1 |
| Depositing User: | Susi Rahmania |
| Date Deposited: | 28 Mar 2019 03:23 |
| Last Modified: | 28 Mar 2019 03:23 |
| URI: | http://eprints.itn.ac.id/id/eprint/3096 |
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