| dc.description.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
o
Brix 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. | en_US |
