Pengaruh Lama Waktu Dehidrasi Osmosis Strawberry Terhadap Sifat Fisik Warna dan Viskositas Desseert No Bake Strawberry Cheesecake

Abstract

Abstrak

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.

Kata kunci: Strawberry, Cream Cheese, No Baked Strawberry Cheesecake, Dehidrasi Osmosis

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.

Keywords : Strawberry, Cream Cheese, No Baked Strawberry Cheesecake, Osmosis Dehidration.