Upaya menghambat pelunakan tekstur buah nangka siap-santap dengan perlakuan pemanasan ringan dan caci2=Calcium Treatment and Mild Heat Treatments for Improving Texture of Ready-to-eat Jackfruit

Jackfruit was one of popular indigenous fruit which undergo rapid texture deterioration during storage at refrigeration temperature. The objective of the study was to inhibit the decrease in texture of ready-to-eat jackfruit during refrigerated storage. The activity of pectin methyl esterase (PME) was checked at various temperature. Temperature of calcium treatment was further optimized according to their firmness,methoxyl content, total calcium and bound calcium. The calcium treated jackfruit was stored at 4°C for up to 13 days. Texture, concentration of bound calcium were analyzed. The PME activity was optimum at temperature of 60°C. On the other hand, the optimum temperature of calcium treatment jackfruit was 50°c since the decrease in methoxyl groups of jackfruit mostly occurred at this temperatureand the firmness, concentration of total calcium and bound calcium were maximum. Thus treatment of jackfruit with 1% CaCL,dip at 40 and 50°C for 10 min was chosen for further experiment, which resulted in an inhibition of the decrease in firmness of ready-to-eat jackfruit. Keywords: jackfruit-texture -calcium dip - mild temperatur