INTRODUCTION

Mango is a tropical stone fruit (drupe) that is one of the most important and widely
cultivated fruits of the tropical world. Choose mangoes based on aroma and touch rather than
appearance. A ripe mango smells sweet and rich and is slightly soft. Colour has less to do
with ripeness, as this can vary depending on the type of mango (Bond,2020). Mango is a very
popular food worldwide as mango is very great for juice, desserts and can be used in cooking.
Mango juice is a juice made from mango that are sweet and fresh. Mango juice is very
popular because they are many different brands produce mango juice in the market.

The mango juice production process covers sorting, washing, pulping, filtration, mixing,
pasteurization, filling and packing. First, ripe mango was sort to detect any defect mango and
then undergoes washing process to wash the mango from before goes into pulper machine.
Mango Pulping Machine is used to extract pulp from ripen mangoes and remove stone and
skin on the other end. By using pulping machine, a lot of time and energy can be saved and
can contribute to high volume mango production. After pulping, the mango undergoes
filtration process to filter any residue material inside the mango and to make sure no foreign
material inside the mango juice. After filtration, in a mixing process by using homogenizer
the mango juice and the syrup was added together to increase the flavour of the mango juice.
Homogenization process is works to evenly distribute the particle of the mango juice that will
increase the flavour. Next, pasteurization process occurs as a preservation method to
inactivate microorganisms and enzymes causing spoilage, thus prolonging the shelf life of the
mango juice. Lastly, filling of the mango fruit juice by using aseptic fill technique in the
suitable packaging to ensure the mango juice is ready to the market.

There are many effective preservation methods that have evolved to combat spoilage.
Pasteurization is one of the common methods used as a preservation method in food
production. Pasteurization is the process by which food products (such as juice and dairy
products) are mildly heated to kill off harmful bacteria, salmonella, and other disease-causing
pathogens. Pasteurization is used to kill harmful bacteria in the raw juice and prolong the
shelf life of the food product. Filling is one of the methods used in the mango juice process.
Technique used during filling the juice into the bottle is called aseptic fill technique. The
containment used to fill the juice is Polyethylene terephthalate (PET) bottle. PET bottle was
chosen because of its excellent properties as PET is widely used today as packaging for
beverages and is one of the most suitable materials for the packaging of water (Welle, 2015).
REFERENCES

1. Bond, Sarah. “Mangoes 101: Everything You Need To Know About Mango.” Live
Eat Learn, 1 Apr. 2020, www.liveeatlearn.com/mangoes/.
2. Welle, F. (2015). The Facts about PET The Facts about PET What is
PET ? (November). https://doi.org/10.13140/RG.2.1.3043.2726