New product development from of strawberries (Fragaria Ananassa Duch.)

Ansar, A (2020) New product development from of strawberries (Fragaria Ananassa Duch.). Heliyon, 6 (9). e50118. ISSN 2405-8440

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Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new product from strawberries produced from a vacuum freeze dryer. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 °C and 3 variations of the drying time were 24, 36, and 48 hours. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the paramaters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 °C and 48 hours drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 °C and a drying time of 36 hours because they have aroma and flavor that seem fresh strawberries.

Item Type: Article
Keywords (Kata Kunci): frozen strawberry; moisture content; texture; color; aroma; taste.
Subjects: T Technology > TA Engineering (General). Civil engineering (General)
Divisions: Fakultas Teknologi Pangan dan Agroindustri
Depositing User: DR. ANSAR,S.Pd.,M.P.,M.Pd Fatepa
Date Deposited: 24 May 2022 23:47
Last Modified: 24 May 2022 23:47

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