Kushadi, Sheila Ariani and Purwadaria, Hadi K. and Pasaribu, Nani (2011) Eggplant Juice Development For Base Material in Vegetable Juice Industry. Bachelor thesis, Swiss German University.

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Abstract

The objectives of this research were development of the method to produce eggplant juice, observation of its physicochemical properties, acceptance examination of eggplant juice as base material by consumers, and investigation of phenolic compounds and antioxidant stability of eggplant juice and its formulated products. Eggplant juice was observed at various blanching times: 1.0, 1.5, 2.0, and 2.5 minutes, coupled with the addition of various ascorbic acid concentrations: 25, 50, 75, and 100 ppm. The results indicated that longer blanching time increased pH and viscosity, but decreased turbidity, browning reaction, and antioxidant capacity. Higher ascorbic acid concentration decreased turbidity and browning reaction and increased antioxidant activity. Higher yield was achieved at blanching time 1.5 minutes. The combination of eggplant juice with star fruit juice was more preferred than with carrot juice. Stability analysis of phenols in eggplant juice with 75 ppm ascorbic acid showed no significant losses during 20 days and antioxidant property of eggplant juice fortified with 50 and 75 ppm ascorbic acid obtained the highest activity on day 20 of storage time at 4 o C. On day 5-20, juices treated with blanching had higher phenolic compounds and antioxidant activity than without blanching.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Eggplant; Physicochemical Properties; Antioxidant; Phenolic Compounds
Subjects:	S Agriculture > S Agriculture (General) > S21 Eggplant T Technology > TX Home economics > TX815 Fruit juices
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	04 Mar 2021 15:45
Last Modified:	04 Mar 2021 15:45
URI:	http://repository.sgu.ac.id/id/eprint/1060

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