IMPACT OF PROCESSING WITH HEAT TO SENSORY PROPERTIES AND BIOACTIVE COMPONENT OF LOCAL BALINESE VEGETABLES

IMPACT OF PROCESSING WITH HEAT TO SENSORY PROPERTIES AND BIOACTIVE COMPONENT OF

LOCAL BALINESE VEGETABLES

        Bali has variety local foodstuffs. One of them is local vegetable and currently many local vegetables that in past consumed by people are substituted by various foodstuffs from outside. objective in this research was to identify effect of processing with heat by steaming and boiling over bioactive component of local Balinese vegetables and to determine heat processing with the best property.

In first step, optimum time for boiling and steaming at 100^oC to 4 vegetables (gonda, kejompot, don muncuk waluh and ares) including steaming and boiling  kejompot (2, 4 and 6 minutes), gonda (3, 6, and 9 minutes), don muncuk waluh (4,8, and 12 minutes) and ares (10,15 and 20 minutes).  Then, the best property was determined based on heat processing treatment with sensory evaluation including score test (texture, doneness level, colour) and hedonic test (texture doneness level, colour and whole acceptance).

           Result of the first step of the research through sensory test for the best time of processing with heat on local vegetable by steaming indicated Kejompot (6 minutes), are (10 minutes), gonda (3 minutes) and muncuk waluh (8 minute).  For  processing with boiling the best time for kejompot, ares, gonda and don muncuk waluh were 2, 15,  6, and 4 minutes, respectively.