ANALISIS MUTU PUREE BUAH SIRSAK (Annona muricata L.) BEKU DENGAN PENAMBAHAN KALIUM SORBAT SELAMA PENYIMPANAN

Soursop (Annona muricata L.) is a tropical fruit with high potential to be processed into frozen products such as puree. However, the slow freezing method commonly used by small-scale producers (MSMEs) can lead to a decline in quality during storage. This study aimed to determine the effect of potassium sorbate addition on the microbiological and chemical quality of frozen soursop puree during storage. The research was conducted using a Randomized Block Design (RBD) with a single factor, namely potassium sorbate concentration (0 ppm, 100 ppm, 200 ppm, and 300 ppm). The parameters analyzed included total plate count (TPC), yeast and mold count, pH, and organoleptic acceptance. The results showed that potassium sorbate significantly reduced microbial and fungal counts and helped maintain pH stability during storage. Meanwhile, the organoleptic values indicated no significant differences between treatments. The 300 ppm concentration was considered the most effective in extending the shelf life of frozen soursop puree without reducing the sensory quality of the product.