Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022)

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Chemical Quality of Osmotically Pretreated Freeze-Dried Strawberries

Authors
R. M. Putri1, A. M. Fallah1, W. Yuliani1, Wagiman1, M. A. F. Falah1, *
1Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No 1 Bulaksumur, Yogyakarta, 55281, Indonesia
*Corresponding author. Email: affan_tip@ugm.ac.id
Corresponding Author
M. A. F. Falah
Available Online 22 May 2023.
DOI
10.2991/978-94-6463-122-7_27How to use a DOI?
Keywords
freeze-drying; freeze-dried strawberries; chemical quality; osmotic dehydration
Abstract

The drying of fruits such as freeze-dried strawberries is an alternative to increase the added value of fresh strawberries, extend shelf life, have properties like fresh fruit, and have made it possible for consumers to be able to consume during all seasons. This study was aimed at examining the chemical quality of freeze-dried strawberries. Freeze-dried strawberries were made using a combination of pre-treatment by osmotic dehydration (OD) with the freeze-drying method. The combination of treatment materials and freeze-dried strawberries production processes used were the duration of storage in the freezer (4, 14, and 21 d), concentrate osmotic agents with (40, 50, and 60°Brix); splitting (vertically cuts strawberry) time (early, before OD, and after OD); immersion time for 120 min, and freeze-drying time of 24 h. The research chemical quality parameters of freeze-dried strawberries were water content, vitamin C, total phenolic content, total acid, and total soluble solids. The result showed that the lowest of water content (2.164%) and total acid (0.072%) then the highest of vitamin C (152.241 mg/100 g), total phenolic content (1.672%), and total soluble solids (22.333°Brix) were at the duration of storage in freezer 4 d, concentrate agents with 60°Brix, and splitting time before OD. Statistical testing showed that there was no significant difference (sig < 0.05) in all the parameters tested.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022)
Series
Advances in Biological Sciences Research
Publication Date
22 May 2023
ISBN
10.2991/978-94-6463-122-7_27
ISSN
2468-5747
DOI
10.2991/978-94-6463-122-7_27How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - R. M. Putri
AU  - A. M. Fallah
AU  - W. Yuliani
AU  - Wagiman
AU  - M. A. F. Falah
PY  - 2023
DA  - 2023/05/22
TI  - Chemical Quality of Osmotically Pretreated Freeze-Dried Strawberries
BT  - Proceedings of the 3rd International Conference on Smart and Innovative Agriculture (ICoSIA 2022)
PB  - Atlantis Press
SP  - 304
EP  - 311
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-122-7_27
DO  - 10.2991/978-94-6463-122-7_27
ID  - Putri2023
ER  -