Characterization of Commercially Produced Pineapple Juice Concentrate

Elkins, Edgar R; Lyon, Roy; Huang, Chi-Shih; Matthys, Allen

doi:10.1006/jfca.1997.0547

Cited by 11 publications

(7 citation statements)

References 6 publications

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“…Konsentrat sari buah nanas merupakan produk komersiil yang telah banyak diproduksi oleh industri pangan. Elkins et al (1997) telah melakukan penelitian mengenai karakteristik konsentrat sari buah nanas komersil. Sifat TPT, total asam dan total gula konsentrat sari buah nanas Queen grade C dibandingkan dengan produk komersiil hasil penelitian Elkins et al (1997).…”

Section: Hasil Analisa Karakteristik Konsentrat Sari Buah Nanasunclassified

“…Elkins et al (1997) telah melakukan penelitian mengenai karakteristik konsentrat sari buah nanas komersil. Sifat TPT, total asam dan total gula konsentrat sari buah nanas Queen grade C dibandingkan dengan produk komersiil hasil penelitian Elkins et al (1997). Sifat-sifat tersebut diperbandingkan dengan pertimbangan bahwa nilai TPT merupakan syarat penting pada konsentrat sari buah, tingkat keasaman merupakan salah satu karakteristik produk yang sering disampaikan oleh pihak produsen, dan kadar total gula berkorelasi dengan kadar gula suatu produk.…”

Section: Hasil Analisa Karakteristik Konsentrat Sari Buah Nanasunclassified

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Analisa Komparatif Sifat Fisikokimia Sari Buah dan Konsentrat Sari Buah Antara Hasil Olahan Nanas (Ananas comosus (L) Merr.) Varietas Queen Grade C dan Grade B

Nuraeni

Wijana

Susilo

2019

jpt

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Perkebunan nanas di sekitar Gunung Kelud merupakan sentra penghasil nanas di Jawa Timur. Varietas yang umumnya ditanam adalah Queen, namun 10-15% dari panen merupakan grade C yang ukurannya lebih kecil dibandingkan grade lainnya. Penelitian ini bertujuan untuk menganalisa sifat sari buah dan konsentrat sari buah nanas varietas Queen grade C, sekaligus membandingkannya dengan yang diolah dari grade B guna mengetahui ada atau tidaknya perbedaan sifat produk. Pada metodenya, terlebih dahulu dibuat produk-produk tersebut, dianalisa sifat fisikokimianya, dan dibandingkan menggunakan analisa komparatif berupa uji t-test independent. Analisa fisikokimia sari buah nanas yang dibuat dari grade C dan grade B menghasilkan nilai rata-rata TPT, kadar air, total gula, total asam, viskositas, warna La*b*, secara berurutan sebagai berikut: 15,90obrix dan 15,97obrix; 83,27% dan 83,73%; 14,98% dan 13,96%; 1,01% dan 1,08%; 5,00 cP dan 2,33 cP; 23,63 dan 23,73; 6,17 dan 6,20; 9,53 dan 9,03. Rata-rata sifat-sifat tersebut pada konsentrat sari buah yang dibuat dari grade C dan grade B, secara berurutan sebagai berikut: 63,40obrix dan 63,57obrix; 31,80% dan 33,53%; 57,95% dan 61,39%; 2,63% dan 2,50%; 293,00cP dan 211,33cP; 25,93 dan 25,27; 8,00 dan 7,57; 13,33 dan 12,57. Hasil analisa t-test independent, menunjukkan seluruh nilai thitung antara (-) 4,604 sampai dengan (+) 4,604 sehingga HO diterima, yang berarti tidak ada perbedaan nilai rata-rata sifat fisikokimia antara sari buah nanas varietas Queen grade C dengan grade B, dan tidak ada perbedaan nilai rata-rata sifat fisikokimia antara konsentrat sari buah nanas varietas Queen grade C dengan grade B.

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Section: Hasil Analisa Karakteristik Konsentrat Sari Buah Nanasunclassified

Analisa Komparatif Sifat Fisikokimia Sari Buah dan Konsentrat Sari Buah Antara Hasil Olahan Nanas (Ananas comosus (L) Merr.) Varietas Queen Grade C dan Grade B

Nuraeni

Wijana

Susilo

2019

jpt

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“…The pineapple juice without L. plantarum inoculum was served as a control, and the fermenter was incubated at 37 °C. Samples were collected with regular intervals as following at 0, 2,4,6,8,10,12,18,24,30,36,48,60,72,96,120,144,168,192,216,240,264,288,312, and 336 h. Then the samples were subjected to the determination of total phenolic and protein contents and tested for antioxidant and enzyme activities.…”

Section: Fermentationmentioning

confidence: 99%

“…Major free amino acids identified in the pineapple juice include asparagine, proline, aspartic acid, serine, glutamic acid, tyrosine, valine, and isoleucine [7]. The juice contains ample amounts of asparagine, serine, threonine, and glycine [4]. The composition of free amino acids is significantly higher in pineapple juice in comparison with grape juice and apple juice [8].…”

Section: Biological Contents and Activities Of Fresh And Fermented Pimentioning

confidence: 99%

“…Pineapple juice is a popular product due to its very pleasant aroma, flavor, and numerous functional properties [3]. Pineapple juice contains a variety of minerals, especially manganese, as well as amino acids, various sugars, vitamins, and polyphenols [4]. The pineapple juice contains phenolic acids such as p-coumaric acid, caffeic acid, ferulic acid, sinapic acid, p-coumaroylquinic acid, feruloyl glucose, phydroxybenzoic acid, p-hydroxybenzaldehyde, and syringic acid [5,6].…”

Section: Introductionmentioning

confidence: 99%

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Disease Prevention Functional Foods From the High Potential MMP-2 Inhibition Activity of Pineapple Juice Granule

Ruksiriwanich

Chaitep

Lertwicha

et al. 2019

Int J Pharm Pharm Sci

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Objective: This study aimed to compare total phenolic acid and protein contents as well as free radical scavenging, enzyme activities of fresh and fermented pineapple juice. Methods: The dried pineapple juice, prepared by freeze-drying and granulation method, with high bioactive compounds (total phenolic acid and protein contents) and biological activities (scavenging and enzyme activities) from fresh and fermented pineapple juice was developed and evaluated. The selected granules were evaluated for their stability at the 3 different temperatures for 3 mo. The pineapple juice granules were tested for the non-cytotoxic concentration by the SRB assay and Matrix metalloproteinase 2 (MMP-2) inhibition activity on human skin fibroblast. Results: The pineapple juice granules, the single-coated granules of pineapple juice showed a higher percentage of yield but lower biological contents and activities than that triple-coated granules. The triple-coated granules of pineapple juice exhibited the highest total protein content (1.53±0.10 mg Bovine serum albumin equivalent (BSAE)) with scavenging activity (51.15±5.94 %), and enzyme activity (4156.18±74.78 Casein digestion unit (CDU)/mg). For gelatinolytic activity on MMP-2, the freeze-dried powder and triple-coated granules of pineapple juice indicated the highest MMP-2 inhibition activity of 50.74% and 48.48%, respectively. Conclusion: The triple-coated granules of pineapple juice could be served as a disease prevention functional food due to its easy operation, high total phenolic acid, and protein contents with high potential MMP-2 inhibition activity.

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Phytochemicals and Health Applications of Dried Passion and Pineapple Fruits

Jian

You

et al. 2013

Dried Fruits

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Characterization of Commercially Produced Pineapple Juice Concentrate

Cited by 11 publications

References 6 publications

Analisa Komparatif Sifat Fisikokimia Sari Buah dan Konsentrat Sari Buah Antara Hasil Olahan Nanas (Ananas comosus (L) Merr.) Varietas Queen Grade C dan Grade B

Analisa Komparatif Sifat Fisikokimia Sari Buah dan Konsentrat Sari Buah Antara Hasil Olahan Nanas (Ananas comosus (L) Merr.) Varietas Queen Grade C dan Grade B

Disease Prevention Functional Foods From the High Potential MMP-2 Inhibition Activity of Pineapple Juice Granule

Phytochemicals and Health Applications of Dried Passion and Pineapple Fruits

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