Characterization of vegetable fruit (Diospyros Kaki L. F) local Garut commodities using carboxy methyl cellulose (CMC) as a penstables during cold storage

Abstract

Persimmon (Diospyros kaki L.) is one type of subtropical fruit plant which is classified as rare in Indonesia. Mature persimmon has a good taste, which is sour, sweet and fresh. Persimmon fruit tends to have perishable properties. Processing persimmon fruit into velva fruit can extend shelf life. Velva fruit is said to be good if it has a smooth texture and low melting speed, so stabilizers need to be added to produce good quality velva products. This study aimed to determine the characteristics of velva persimmon by adding Carboxy Methyl Cellulose (CMC) as a stabilizer during cold storage. Based on the results of the study showed that the concentration of CMC and the length of storage had a significant effect on increasing levels of vitamin C, the higher CMC was added, the higher vitamin C levels in velva persimmon and the longer stored vitamin C levels in velva persimmon decreased. The length of storage time also has a significant effect on total dissolved solids, the longer the storage, the greater the dissolved solids obtained will be. CMC concentration has an effect on velva overrun value, the higher the CMC concentration level is added, the overrun value will decrease further. CMC concentration and storage time significantly affected viscosity, texture and preference test. The best formula for viscosity is K3T1 with CMC concentration of 1.5% and storage time for 3 days. The best formula for texture is K1T1 with 0.5% CMC concentration and storage time for 3 days. The most preferred formula for panelists is the K1T1 sample with a combination of 0.5% CMC stabilizers and 3 days storage time.