DURIAN FRUIT RESPONSE (Durio zibethinus, Murr.) MINIMUM PROCESSING DUE TO THE EFFECT OF EDIBLE COATING MATERIAL FORMULATION AND OLD STORAGE AT FROZEN TEMPERATURE
This research has been carried out to observe the response of minimally processed durian fruit due to the influence of edible coating material formulations and storage time at freezing temperatures. The research was carried out in two stages which were carried out in the Department of Food Technology, Pasundan University from March to July 2005. The experimental design method used in stage 1 was divided plot design (RPPT) with 3 factors repeated twice, carbohydrate source as main plot with levels: pectin, arabic gum and cornstarch, protein source as subplots with levels: gelatin and soy protein isolates, as well as lipid sources: glyceryl monostearate and liquid wax as plot children. Edible film layers formed were analyzed for water vapor transmission rate, tensile strength, elongation percent, thickness and organoleptic testing of color. The experimental design used in stage 2 was a completely randomized design (CRD) with 2 factors repeated four times, namely the formula of edible coating material (with or without edible coating) and storage time (0, 1 and 2 months). The processed durian must be kept for a minimum of 2 months at freezing temperatures of -70 C. The results of the second phase of the study showed that the formula of edible coating material and storage time affected the weight loss, water content, oxygen content and carbon dioxide in the packaging, hardness, total sugar content, vitamin C content, total bacteria and organoleptic tests, but did not affect the pH, total acid, total yeast and mold of durian are minimally processed. The results of the kinetics prediction of the rate of degradation of vitamin C to the minimum processed durian fruit coated with edible coating showed a first-order reaction with a linear equation Y = -0.4517x + 1.9955 and fruit quality could be maintained for 44 days.