Preserving Vitamin C, Antioxidant Capacity, and Sensory Attributes of Minimally Processed Fresh-Cut Pineapple (Ananas comosus) Using Mild Heat Blanching

Alfi Nur Rochmah; Earlian Zaka Bintang Lazuardi; Rizka Mulyani; Prakoso Adi; Yeni Aryani; Iskari Ngadiarti; Fatiyani Alyensi; Ropitasari Ropitasari; Yenny Febriana Ramadhan Abdi; Dini Nadhilah; Dininurilmi Putri Suleman; Prajwalita Rukmakharisma Rizki; Fitriyah Zulfa

doi:10.29303/profood.v11i2.526

Authors

Alfi Nur Rochmah Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
Earlian Zaka Bintang Lazuardi Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
Rizka Mulyani Halal Research Center and Services, Universitas Sebelas Maret
Prakoso Adi Halal Research Center and Services, Universitas Sebelas Maret
Yeni Aryani Program Studi Kebidanan, Poltekkes Kemenkes Riau
Iskari Ngadiarti Jurusan Gizi, Poltekkes Kemenkes Jakarta II
Fatiyani Alyensi Program Studi Kebidanan, Poltekkes Kemenkes Riau
Ropitasari Ropitasari Program Studi Kebidanan, Sekolah Vokasi, Universitas Sebelas Maret
Yenny Febriana Ramadhan Abdi Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
Dini Nadhilah Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
Dininurilmi Putri Suleman Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
Prajwalita Rukmakharisma Rizki Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
Fitriyah Zulfa Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret

DOI:

https://doi.org/10.29303/profood.v11i2.526

Keywords:

Antioxidant activity, fresh-cut pineapple, mild heat blanching, sensory evaluation, postharvest preservation

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.

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