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KARAKTERISTIK BUAH DAN SAYUR

KARAKTERISTIK BUAH DAN SAYUR. UNIVERSITAS BRAWIJAYA 2013. Tujuan Matakuliah :. Mahasiswa mengetahui dan memahami karakteristik BUAH DAN SAYUR serta mengetahui efek pengolahan terhadap karakteristiknya. . KARAKTERISTIK BUAH & SAYURAN. Tanaman Sebagai bhn pangan

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KARAKTERISTIK BUAH DAN SAYUR

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  1. KARAKTERISTIKBUAH DAN SAYUR UNIVERSITAS BRAWIJAYA 2013

  2. TujuanMatakuliah: Mahasiswa mengetahui dan memahami karakteristik BUAH DAN SAYUR serta mengetahui efek pengolahan terhadap karakteristiknya.

  3. KARAKTERISTIK BUAH & SAYURAN

  4. TanamanSebagaibhnpangan AkarBatangDaunBungaBuahBiji SayurdanBuah • Sayurdanbuah secaraanatomitdkdptdibedakan • Dibedakanberdasarkanpenggunaannya : - Sayur biasadimakanbersamamakananutama(nasi) -Buah  sebagaidessert ( dimakansegar )

  5. BUAH =bagiantanamanhasilperkawinanputikdanbenangsari mrpktempatbiji  mempunyai rasa manisasam, warnadan aroma yang khas • SAYURAN= bagiantanaman (akar, daun, buah, biji, batang ) umumnyatanaman yang umurnyarelatifpendek • tdkberasamanis, warnadantekstur yang beragam

  6. Kenampakan visual • Indikatorfisik • Analisakimia • Indikatorfisiologis INDIKATOR PANEN

  7. BUAH & SAYUR • Kadar air tinggi > 70% - 85% • Kadar protein : tidaklebih 3,5% • Kadar lemak : tidaklebih 0,5% (kecualialpokat) • Sumberkarbohidrat, 2 jenis : dapatdicerna (gula, pati) tidakdapatdicerna : dietary fiber (seratmakanan) • Sumber mineral dan vitamin • Zatwarna (pigmen)

  8. BUAH

  9. PENGGOLONGAN BUAH-BUAHAN

  10. KomposisiBuah Dipengaruhibeberapafaktor : • Perbedaanvaritas • Keadaaniklimtempattumbuh • Pemeliharaantanaman • Cara pemanenan • Tingkat kematanganwaktudipanen • Kondisiselamapemeraman • Kondisipenyimpanan

  11. SAYUR • Tanamanhortikultura • Umurtanamanrelatifpendekdibandingbuah-buahan (< 1 th) • Bukantanamanmusiman • Setiapjenis/varitas : warna, rasa, aroma dankekerasanberbeda • Sumber mineral dan vitamin

  12. PENGGOLONGAN SAYURAN

  13. TEKSTUR BUAH DAN SAYURAN • Dipengaruhiturgordarisel-sel yang masihhidup • Turgor : tekanandariisiselterhadapdindingsel • Dindingselmempunyaisifatelastis • Isikandunganselberkurang : sayuranlemas • Isikandunganselbertambahmelebihikapasitasdindingsel, selpecah, isiselkeluar, keteguhanselhilang

  14. FAKTOR-FAKTOR MEMPENGARUHI TURGOR • Konsentrasibahan-bahandidalamsel yang akanmenentukantekanan osmosis • Permeabilitasprotoplasma • Elastisitasdindingsel

  15. Komposisi Buah dan Sayur Carbohydrates Represent more than 90 % of dry matter • Sugar such as glucose, fructose, maltose and sucrose, all share the following characteristics : - supply energy for nutrition - readily fermented by …… - may used as a preservative - on heating they darken colour .. - combine with … to give dark colour as …

  16. Starches - supply energy in nutrition - firming of plant tissues

  17. Pectin and carbohydrates gums - in colloidal solution contribute to viscosity - in solution with sugar and acid are thebasis of jelly

  18. Cellulose and hemicellulose - act primarily as supporting structures - insoluble in cold and hot water - not digested, not yield energy

  19. Mineral Substances • 0,6 – 1,80 % ( K, Na, Ca, Mg, Fe, Mn, Al, P, Cl, S) • salt of organic acid • complex organic combination (chlorophyll, lecithin, etc) • Ca and P essential for calcium fixation (Ca/P) : 0,7 for adults and 1,0 for children • vegetable rich in P and Ca : green bean, cabbage and onion • fruit rich in P and Ca : pears, lemon, oranges

  20. Vitamins • function as enzyme systems which facilitate the metabolism • Divided into two major groups (fat soluble and wet soluble) • Examples : • Vitamin A/ Retinol found in the orange and yellow vegetables and green leafy vegetables • Vit C / ascorbic acid and Vit E favours the absorption of iron and easily destroyed by oxidation at high temp.

  21. Organic acids • such as citric acid, malic acid, tartaric acid, etc • these acids gives some function : 1. Fruit tartness and flavour 2. Slow down bacterial spoilage 3. Influence the colour of food

  22. Pigment sources of colour classified into four major groups : Chlorophylls - oil soluble, bound to protein molecules - C alone is highly unstable (acid pH) - C changes becoming pheophytin (on heating), can be protected by addition alkali to the cooking or canning water

  23. Carotenoids - fat soluble - fairly resistant to heat, change in pH and water leaching - very sensitive to oxidation

  24. Flavonoids - water soluble 1. Anthocyanin • shifting of color with pH • violet/blue in alkaline or metal ions • red in acid media 2. Anthoxanthin • pH sensitives • deeper yellow (in pH >8) and • whiter yellow (in pH <6)

  25. Enzymes biological catalyst promote biochamical reaction Hidrolase (lipase, invertase, tannase, etc) oxidoreductase (peroxide, catalase, etc) Some properties : • control the reaction associated of ripening • responsible for changing of flavor, color, texture and nutritional properties • activity of enzyme is characterized by an optimal temp and pH

  26. Major factorsof fruit and vegetables deterioration • Growth and activities of microorganism • Activities of natural food enzymes • Temperature, both heat and cold • Moisture and dryness • Air and in particular O2 • Light

  27. Methods of reducing deterioration Thetechnical methodscan be summarizedas follow : • Physical method • Chemical method • Biochemical method FOOD PROCESSING TECHNOLOGY

  28. FRUIT AND VEGETABLE HANDLING

  29. Fresh fruit and vegetables - Possibilities of damage? - How to prevent?

  30. Minimally processes • Factors causing deterioration? • How to prevent?

  31. Fully processed food - Factors influencing the quality? - How to maintain the quality and retard the deterioration?

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