PENGARUH PENGERINGAN FREEZE DRYING TERHADAP PERUBAHAN DAGING BUAH CEMPEDAK (Artocarpus champeden) = THE EFFECT OF FREEZE DRYING ON CHANGES IN CEMPEDAK FRUIT MEAT (Artocarpus champeden)

Luwu Regency, South Sulawesi, which is widely enjoyed by the community. However, this fruit is prone to spoilage and rapid decay due to its high water content, making it only viable for a short period after harvest. One effective way to extend the shelf life and ensure the availability of cempedak outside the harvest season is by freeze drying. Method this research used freeze drying and a completely randomized design (RAL) with two treatments. The parameters measured included weight loss, moisture content, color, TPT, hardness, water absorption rate, and hygroscopicity in cempedak fruit. Purpose of this study was to determine the effect of varying degrees of ripeness on freeze drying and its impact on the final quality of cempedak fruit. Results The results research has shown that ripe cempedak fruit experiences greater weight loss and higher final moisture content than partially ripe fruit, due to its higher water content. Freeze drying is also effective in maintaining brightness and intensity of red color, but there is a decrease in yellow color intensity due to carotenoid degradation. Conclusion of this research is that fully ripe fruit tends to retain brighter colors and higher red pigment intensity, has a harder texture and more concentrated soluble solids, and has better hygroscopic stability than partially ripe fruit.