Articles
QUALITY PRODUCT FROM TERUNG ASAM (SOLANUM LASIOCARPUM DUNAL): A POPULAR INDIGENOUS FRUIT-VEGETABLE OF SARAWAK, MALAYSIA
Article number
1088_104
Pages
569 – 572
Language
English
Abstract
Dehydrated or dried terung asam (Solanum lasiocarpum Dunal) is an indigenous eggplant product processed by the oven drying method.
It has a very unique taste and attractive golden yellow color.
This study aimed to determine the physico-chemical characteristics, shelf life and sensory quality of dehydrated terung asam.
The results will serve as key elements in the development of dehydrated terung asam as a potential product to be commercialized in the market.
Dehydrated terung asam had high contents of energy 333 kcal per 100 g, carbohydrate 81.67 g per 100 g, crude fiber 5.59 g per 100 g, ferum 26 mg per 100 g and copper 1 mg per 100 g; compared to fresh fruit.
It also had high Vitamin C content (144.22 mg/100 g). Water activity measured using water activity meter was 0.717. Study on microbiological shelf life based on total plate count, yeast and mold, and coliform count was also carried out and showed that the dried produce remained safe for consumption for at least 15 months when stored in room temperature.
Sensory evaluation based on quantitative descriptive analysis using 30 semi-trained panelist revealed that 20% of panelist like moderately (scale 5), 36.7% like fairly well (scale 6), 30% like very much (scale 7), 10% like strongly (scale 8) and 3.3% like extremely (scale 9) the product.
Overall, the dried product had acceptable sensory quality.
It has a very unique taste and attractive golden yellow color.
This study aimed to determine the physico-chemical characteristics, shelf life and sensory quality of dehydrated terung asam.
The results will serve as key elements in the development of dehydrated terung asam as a potential product to be commercialized in the market.
Dehydrated terung asam had high contents of energy 333 kcal per 100 g, carbohydrate 81.67 g per 100 g, crude fiber 5.59 g per 100 g, ferum 26 mg per 100 g and copper 1 mg per 100 g; compared to fresh fruit.
It also had high Vitamin C content (144.22 mg/100 g). Water activity measured using water activity meter was 0.717. Study on microbiological shelf life based on total plate count, yeast and mold, and coliform count was also carried out and showed that the dried produce remained safe for consumption for at least 15 months when stored in room temperature.
Sensory evaluation based on quantitative descriptive analysis using 30 semi-trained panelist revealed that 20% of panelist like moderately (scale 5), 36.7% like fairly well (scale 6), 30% like very much (scale 7), 10% like strongly (scale 8) and 3.3% like extremely (scale 9) the product.
Overall, the dried product had acceptable sensory quality.
Authors
R.M. Razili, S. Umar , R. Sallehuddin
Keywords
terung asam, dried fruit, quality, shelf life
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