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Monday, 16 June 2014
Saturday, 7 June 2014
Si Merah Pome
Masih
berhubungan dengan skripsi, kali ini saya menge-post salah satu objek penelitian
yang saya gunakan sebelum akhirnya berganti judul, yaitu tentang pomegranate
atau yang lebih kita kenal dengan buah delima. Masih ingat pada saat itu buah
ini sulit sekali didapatkan. Saya sudah mendatangi setiap toko buah besar
maupun kecil tapi hasilnya nihil. Akhirnya penelitian mengenai buah ini pun
dibatalkan. Berikut ini adalah review mengenai buah delima atau pome.
Pomegranate is ornamental plant in tropical and
subtropical area which can grow up to 12 feet tall. Pomegranate
is tolerant to heat and moderately acid to slightly alkaline soil. Pomegranate
is round in shape with diameter between 5 to 8 cm. There are many varieties of pomegranate with
different qualify in nutrient contents and appearance. These varieties have a range of
quality varying from very sweet to very acid.
Generally, the rind is smooth but leathery with yellow, orange or red in
colour. The juice colour within the aril
varies from light pink to dark red, sometimes yellow and clear appearance might
be found in some cultivars. The red aril of pomegranate juice is the most
popular variety for food product.
Pomegranate is classified as berry which consist of packed arils and irregular segments that are separated
by non-edible white piths and thin membranes.
Each aril contains a seed which surrounded by edible juicy pulp. The seeds are classified as soft to hard
seeds depending on their varieties. The
seeds appearance and the balance of sugar and acid content affect the
pomegranate quality.
Pomegranate
contains substantial amount of antioxidant compounds which are mostly polyphenols
compounds that are found in rind and arils. Recently, many researchers are interested to investigate
polyphenols compounds in pomegranate rind and arils. Anthocyanins, ellagic acid derivatives, and
hydrolyzable tannins were found in pomegranate juice.
Processing
methods might affect the quality of pomegranate juice. There was a study about pomegranate juice from
Izmir (Turkey) cultivar which was clarified and pasteurised using various
techniques. Pomegranate juice was
clarified by using ultrafiltration, conventional finning, combination between conventional
finning and PVPP (polyvinylpolypyrrolidone), respectively. The pomegranate juice was then packed in
bottle and pasteurised for 20 minutes in boiling water. The result showed that clarification methods
and heat treatment significantly affected pomegranate juice colour and total
phenolic compounds. Reduction of total
phenolic compounds in pomegranate juice were performed as 14% on ultrafiltration,
1.2% on conventional fining with PVPP (polyvinylpolypyrrolidone), and 2.3% on
conventional fining method.
The loss of ascorbic acid from
pomegranate juice increased along with temperature and time of processing. Approximately, 69% of vitamin C was retained
after processing at 70oC for 90 minutes. The result also showed that 90% of total
phenolic compounds was retained after processing at 70oC for 90 minutes.
Alper, N.H., Bahceci, K.S., Acar, J.
2005. Influence of processing and pasteurisation on colour values and total
phenolic compounds of pomegranate juice. J Food Process Pres 29: 357-368.
Gill, M.I., Barberan, F.A.T., Pierce,
B.H., Holcroft, D.M., Kader, A.A. 2000. Antioxidant activity of pomegranate
juice and its relationship with phenolic composition and processing. J Agri
Food Chem. 48:4581-4589.
Maclean,
D., Karina, M., Harald, S., Dan, H. 2011. Pomegranate production. Georgia:
University of Georgia. (online). http://www.caes.uga.edu/
publications/displayPDF.cfm?pk_ID=7912 (26 Des 2012).
Paul,
R. and Ghosh, U. 2012. Effect of termal treatment on ascorbic acid content of
pomegranate juice. Indian J Biot 11: 309-313.
Still,
D.W. 2006. Pomegranates: A botanical perspective. In N.P. Seeram, R.N. Schulman
& D. Heber, Pomegranates : ancient roots to modern medicine, (pp. 199-209).
New York: CRC Press.
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