SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
The jamblang fruit (Syzygium cumini L.) is a tropical fruit rich in bioactive compounds such as anthocyanins and flavonoids, with potential as a functional beverage. Its utilization, however, is limited due to seasonal availability, high perishability, and an astringent taste. To improve its value and shelf life, jamblang is processed into instant powder. A key step in this process is hot water blanching, which inactivates enzymes causing astringency but may affect product quality if not properly controlled. This study aimed to determine the effects of blanching temperature and time on the sensory quality characteristics (hedonic attributes of color, aroma, and taste) of instant jamblang fruit powder. The experiment was conducted using a factorial completely randomized design (CRD) with two factors and three replications. The first factor was blanching temperature (70 °C, 80 °C, and 90 °C), and the second factor was blanching time (5 and 10 minutes). The production process involved extracting concentrated jamblang juice combined with lime and butterfly pea (Clitoria ternatea) extract, followed by drying into powder form. The parameters analyzed included hedonic sensory tests for color, aroma, and taste. The results showed that both blanching temperature and time significantly affected the sensory quality (hedonic) attributes of color and taste of instant jamblang fruit powder. Blanching treatment at 80 °C for 10 minutes produced an acceptable (neutral) level of sensory preference in terms of color, aroma, and taste.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025