SIFAT FISIK DAN KIMIA PUREE JAMBU BIJI MERAH (Psidium guajava L.) DENGAN PENAMBAHAN GUM ARAB DAN GUM XANTHAN
ABSTRACT: Pink guava (Psidium
guajava L.) is one of popular fruit in Indonesia. This fruit is available
easily and has reasonable price, but this fruit including perishable
climacteric fruit . One solution to such damage is making pink guava into
refined products such as fruit puree. The aim of this study determine the
effect of the use of arabic gum and xanthan gum on the physical, chemical and
organoleptic characteristic of pink guava puree. This study used a completely
randomized design with factorial pattern of physical and chemical properties
and using a Friedman test for organoleptic properties. Organoleptic properties
was done on the juice of pink guava puree. The highest quality was pink guava
puree that produced by 0,3 % xanthan gum addition. The puree had mouisture
content of 87.570%; 12.430% total solids; 9,8 oBrix dissolved solids; pH4,307;
the acidity 0.5790 mg of citric acid / 100 g; Vitamin C 57.160 mg / 100g; the
value of L (ligthness) 34,500 and a value of 16.287.
Penulis: Diana Mahfiatus
Salimah
Kode Jurnal: jppertaniandd151046
