Abstract:
The poster summarise the research work done by a master student on osmotic dehydration of Terung Asam (Solanum lasiocarpum Dunal). The work aimed to optimise the osmotic dehydration process conditions (temperature, sucrose concentraiton and immersion time) in order to obtain a final product with high sensory acceptance and with the highest retention of antioxidant activities. Changes in the properties of the treated terung asam as affected by the processing conditions were briefly described.
