1

KARAKTERISTIKBUAH DAN SAYUR

UNIVERSITAS BRAWIJAYA2013

Mahasiswa mengetahui

dan memahami karakteristik BUAH DAN SAYUR serta mengetahui efek pengolahan terhadap karakteristiknya.

Tujuan Matakuliah:

KARAKTERISTIK BUAH & SAYURAN

Tanaman Sebagai bhn pangan

Akar Batang Daun Bunga Buah Biji

Sayur dan Buah

Sayur dan buah secara anatomi tdk dpt

dibedakanDibedakan berdasarkan penggunaannya : - Sayur biasa dimakan bersama makanan

utama (nasi) -Buah sebagai dessert ( dimakan segar )

BUAH = bagian tanaman hasil perkawinan putik dan benangsari

mrpk tempat biji mempunyai rasa manis

asam, warna dan aroma yang khas

SAYURAN = bagian tanaman (akar, daun, buah, biji, batang ) umumnya tanaman yang umurnya relatif pendek

tdk berasa manis, warna dan tekstur yang beragam

• Tidak bisa dinaikkan• Hanya bisa dipertahankan

KUALITAS SETELAH DIPANEN

• Kualitas harus maksimal• Penanganan baik awet

PADA SAAT

DIPANEN

INDIKATOR PANEN

• Kenampakan visual• Indikator fisik• Analisa kimia• Indikator fisiologis

BUAH & SAYUR• Kadar air tinggi > 70% - 85%• Kadar protein : tidak lebih 3,5%• Kadar lemak : tidak lebih 0,5%

(kecuali alpokat)• Sumber karbohidrat, 2 jenis :

dapat dicerna (gula, pati)tidak dapat dicerna : dietary fiber (serat makanan)

• Sumber mineral dan vitamin• Zat warna (pigmen)

BUAH

PENGGOLONGAN BUAH-BUAHAN

MUSIM BERBUAH

• TIDAK musiman

• MUSIMAN

IKLIM TEMPAT TUMBUH

• Buah tropis (iklim panas, suhu > 25°C)

• Buah sub tropis (iklim sedang, suhu maks 22°C)

POLA RESPIRASI

• Buah KLIMAKTERIK

• Buah NON KLIMAKTERIK

Komposisi BuahDipengaruhi beberapa faktor :

Perbedaan varitasKeadaan iklim tempat tumbuhPemeliharaan tanamanCara pemanenanTingkat kematangan waktu dipanenKondisi selama pemeramanKondisi penyimpanan

SAYUR

Tanaman hortikulturaUmur tanaman relatif pendek

dibanding buah-buahan (< 1 th)Bukan tanaman musimanSetiap jenis/varitas :

warna, rasa, aroma dan kekerasan berbeda

Sumber mineral dan vitamin

PENGGOLONGAN SAYURAN

BAGIAN DARI TANAMAN

• Akar • Umbi • Batang muda• Tangkai daun • Daun• Bunga• Buah• Kecambah

IKLIM TEMPAT TUMBUH

• Iklim panas (tropis). ≥25°C

• Iklim sedang (sub tropis) maks 22°C

TEKSTUR BUAH DAN SAYURANDipengaruhi turgor dari sel-sel yang masih

hidupTurgor : tekanan dari isi sel terhadap dinding

sel Dinding sel mempunyai sifat elastisIsi kandungan sel berkurang : sayuran lemasIsi kandungan sel bertambah melebihi

kapasitas dinding sel, sel pecah, isi sel keluar, keteguhan sel hilang

FAKTOR-FAKTOR MEMPENGARUHI TURGOR1. Konsentrasi

bahan-bahan di dalam sel yang akan menentukan tekanan osmosis

2. Permeabilitas protoplasma

3. Elastisitas dinding sel

15

Komposisi Buah dan SayurCarbohydratesRepresent more than 90 % of dry matterSugar

such as glucose, fructose, maltose and sucrose, all share the following characteristics :- supply energy for nutrition- readily fermented by ……- may used as a preservative- on heating they darken colour ..- combine with … to give dark colour as …

16

Starches- supply energy in nutrition- firming of plant tissues

17

Pectin and carbohydrates gums- in colloidal solution contribute to

viscosity- in solution with sugar and acid are

the basis of jelly

18

Cellulose and hemicellulose- act primarily as supporting structures- insoluble in cold and hot water- not digested, not yield energy

19

Mineral Substances0,6 – 1,80 % ( K, Na, Ca, Mg, Fe, Mn, Al, P,

Cl, S)salt of organic acidcomplex organic combination

(chlorophyll, lecithin, etc)Ca and P essential for calcium fixation

(Ca/P) : 0,7 for adults and 1,0 for childrenvegetable rich in P and Ca : green bean,

cabbage and onion fruit rich in P and Ca : pears, lemon,

oranges

20

Vitaminsfunction as enzyme systems which

facilitate the metabolismDivided into two major groups (fat

soluble and wet soluble)Examples :Vitamin A/ Retinol found in the orange

and yellow vegetables and green leafy vegetables

Vit C / ascorbic acid and Vit E favours the absorption of iron and easily destroyed by oxidation at high temp.

21

Organic acidssuch as citric acid, malic acid,

tartaric acid, etcthese acids gives some function :

1. Fruit tartness and flavour2. Slow down bacterial

spoilage3. Influence the colour of food

22

Pigmentsources of colourclassified into four major groups :

Chlorophylls- oil soluble, bound to protein

molecules- C alone is highly unstable (acid

pH)- C changes becoming

pheophytin (on heating), can be protected by addition alkali to the cooking or canning water

23

Carotenoids- fat soluble- fairly resistant to heat, change in

pH and water leaching- very sensitive to oxidation

24

Flavonoids- water soluble1. Anthocyanin

shifting of color with pH

violet/blue in alkaline or metal ions

red in acid media2. Anthoxanthin

pH sensitives deeper yellow (in pH

>8) and whiter yellow (in pH

<6)

25

Enzymesbiological catalyst promote biochamical reactionHidrolase (lipase, invertase, tannase, etc)oxidoreductase (peroxide, catalase, etc)

Some properties : control the reaction

associated of ripening responsible for changing

of flavor, color, texture and nutritional properties

activity of enzyme is characterized by an optimal temp and pH

26

Major factors of fruit and vegetables deterioration

Growth and activities of microorganism

Activities of natural food enzymesTemperature, both heat and coldMoisture and drynessAir and in particular O2Light

27

Methods of reducing deteriorationThe technical methods can be

summarized as follow :Physical methodChemical methodBiochemical method

FOOD PROCESSING TECHNOLOGY

FRUIT AND VEGETABLE HANDLING

GOALS

STORAGE

TRANSPORTATION

MARKETING/DISTRIBUTION

MAIN STEPSSORTING/GRADING

WASHING

PRE COOLING

PACKING

ADDITIONAL PROCESS

CURING

DE GREENING

WAXING

Fresh fruit and vegetables- Possibilities of damage?- How to prevent?

Minimally processes

- Factors causing deterioration?

- How to prevent?

Fully processed food- Factors influencing the quality?

- How to maintain the quality and retard the deterioration?