| Issue |
E3S Web Conf.
Volume 344, 2022
International Food Conference (IFC 2021)
|
|
|---|---|---|
| Article Number | 04001 | |
| Number of page(s) | 8 | |
| Section | Food Process and Product Development | |
| DOI | https://doi.org/10.1051/e3sconf/202234404001 | |
| Published online | 25 March 2022 | |
Comparison of Proximate Analysis Value of Fresh Fruits and Vacuum Fried Fruit Chips
1 Study Program of Food Technology, Sumatera Institute of Technology, South Lampung, Indonesia
2 Research and Innovation Center for Biological and Natural Materials, Sumatera Institute of Technology, South Lampung, Indonesia
3 Study Program of Agricultural Technology, University of Lampung, Bandar Lampung, Indonesia
* Corresponding author: syahrizal.nasution@tp.itera.ac.id
Indigenous fruits such as bananas, jackfruit, and pineapple have sensory characteristics that many people like. However, these fresh fruits have a short shelf life. Processing Fruit chips using vacuum frying is one solution to extend the shelf life of fruit with good quality and nutrition content. This study aimed to obtain the proximate composition value of fresh fruit and vacuum fried fruit chips. The research method used proximate analysis based on water, carbohydrate, lipid, crude protein, crude fibre, and ash content. The results showed a significant difference in the water, carbohydrate, lipid, and ash content between fresh fruits and vacuum fried fruit chips. Meanwhile, in crude protein and crude fibre content, there was no significant difference. The water content of fresh fruits was higher than the vacuum-fried fruit chips. The carbohydrate, lipid, crude protein, and ash content of vacuum fried fruit chips were higher than the fresh fruits. The crude fibre of pineapple vacuum fried chips was higher than fresh pineapple. However, the crude fibre of fresh jackfruit and banana was higher than the vacuum fried fruit chips.
Key words: Banana / Jackfruit / Pineapple / Proximate Composition / Vacuum Fried Fruit Chips
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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