Matches in SemOpenAlex for { <https://semopenalex.org/work/W3191411240> ?p ?o ?g. }
Showing items 1 to 53 of
53
with 100 items per page.
- W3191411240 abstract "No baked strawberry cheesecake is a cold dessert that melts easily at room temperature. The treatments are needed to be done to reduce water content by doing osmosis dehydration on strawberries, so that no baked strawberry cheesecake does not melt easily at room temperature. Osmosis dehydration treatment on strawberries was carried out at different times (there are 3 hours, 5 hours, and 7 hours). This study was conducted to determine the physical properties (like color, viscosity) and chemical properties (pH and vitamin C). This study is an experimental study that using RAL research design with three different treatment which are the time duration of strawberry osmosis dehydration and two repetitions The data were analyzed using ONE-WAY ANOVA and if there was a significant effect, a further DMRT test was carried out. The results showed that osmotic dehydration in strawberries within 3 hours had the best chemical properties, with the pH of 4.80, vitamin C 54.085 mg / 100g. The highest color brightness (L) was found at 3 hours of strawberry osmosis dehydration with a value of 71.93. The highest reddish color (a +) was found at 7 hours of strawberry osmosis dehydration with a value of 19.147 and the highest yellow color (b +) was at 7 hours of strawberry osmosis dehydration with a value of 26.467. The highest viscosity was found at 7 hours of strawberry osmosis dehydration with a value of 163018.75 cP.
 No baked strawberry cheesecake merupakan cold dessert yang mudah mencair bila berada si suhu ruang. Perlu dilakukan perlakuan untuk mengurangi kadar air dengan cara dehidrasi osmosis pada buah strawberry agar no baked strawberry cheesecake tidak mudah mencair pada suhu ruang. Perlakuan dehidrasi osmosis pada buah strawberry dilakukan dengan waktu yang berbeda (3 jam, 5 jam, dan 7 jam). Penelitian dilakukan untuk mengetahui sifat fisik (warna, viskositas), dan sifat kimia (pH dan vitamin C). Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yang berbeda yaitu pada waktu dehidrasi osmosis strawberry dan dengan dua kali pengulangan. Data dianalisis menggunakan ONE-WAY ANOVA dan apabila terdapat pengaruh, maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa dehidrasi osmosis pada buah strawberry dengan waktu 3 jam memiliki sifat kimia terbaik yaitu pH 4,80, vitamin C 54,085 mg/100g. kecerahan warna (L) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 3 jam dengan nilai 71,93. Warna kemerahan (a+) tertinggi.terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 19,147 dan warna kuning (b+) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 26,467. Viskositas tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 163018,75 cP." @default.
- W3191411240 created "2021-08-16" @default.
- W3191411240 creator A5053338524 @default.
- W3191411240 creator A5085882440 @default.
- W3191411240 creator A5088569819 @default.
- W3191411240 date "2021-06-28" @default.
- W3191411240 modified "2023-09-23" @default.
- W3191411240 title "Pengaruh Lama Waktu Dehidrasi Osmosis Strawberry terhadap Sifat Fisik Warna dan Viskositas Dessert No Bake Strawberry Cheesecake" @default.
- W3191411240 cites W1531722318 @default.
- W3191411240 cites W1600167324 @default.
- W3191411240 cites W1847443294 @default.
- W3191411240 cites W2955495305 @default.
- W3191411240 doi "https://doi.org/10.17977/um068v1n4p245-250" @default.
- W3191411240 hasPublicationYear "2021" @default.
- W3191411240 type Work @default.
- W3191411240 sameAs 3191411240 @default.
- W3191411240 citedByCount "0" @default.
- W3191411240 crossrefType "journal-article" @default.
- W3191411240 hasAuthorship W3191411240A5053338524 @default.
- W3191411240 hasAuthorship W3191411240A5085882440 @default.
- W3191411240 hasAuthorship W3191411240A5088569819 @default.
- W3191411240 hasBestOaLocation W31914112401 @default.
- W3191411240 hasConcept C150193269 @default.
- W3191411240 hasConcept C185592680 @default.
- W3191411240 hasConcept C2777977896 @default.
- W3191411240 hasConcept C2778769901 @default.
- W3191411240 hasConcept C31903555 @default.
- W3191411240 hasConcept C41625074 @default.
- W3191411240 hasConcept C55493867 @default.
- W3191411240 hasConceptScore W3191411240C150193269 @default.
- W3191411240 hasConceptScore W3191411240C185592680 @default.
- W3191411240 hasConceptScore W3191411240C2777977896 @default.
- W3191411240 hasConceptScore W3191411240C2778769901 @default.
- W3191411240 hasConceptScore W3191411240C31903555 @default.
- W3191411240 hasConceptScore W3191411240C41625074 @default.
- W3191411240 hasConceptScore W3191411240C55493867 @default.
- W3191411240 hasLocation W31914112401 @default.
- W3191411240 hasOpenAccess W3191411240 @default.
- W3191411240 hasPrimaryLocation W31914112401 @default.
- W3191411240 hasRelatedWork W19250847 @default.
- W3191411240 hasRelatedWork W23002832 @default.
- W3191411240 hasRelatedWork W23165742 @default.
- W3191411240 hasRelatedWork W28879774 @default.
- W3191411240 hasRelatedWork W31532994 @default.
- W3191411240 hasRelatedWork W32852733 @default.
- W3191411240 hasRelatedWork W33703871 @default.
- W3191411240 hasRelatedWork W33780020 @default.
- W3191411240 hasRelatedWork W8288330 @default.
- W3191411240 hasRelatedWork W21353162 @default.
- W3191411240 isParatext "false" @default.
- W3191411240 isRetracted "false" @default.
- W3191411240 magId "3191411240" @default.
- W3191411240 workType "article" @default.