REOLOGI PUREE BUAH JAMBU BIJI MERAH (Psidium guajava L.)

Abstract

Red Guava is a tropical plant that classified as a perishable fruit. Puree is a kind of mashed food that has been blended and filtered. The purpose of this research was to determine red guava’s rheology which measured by viscosity value, viscosity ratio, constants value (k), and flow index (n) at various concentrations; and analyzing the Power Law equation to estimate the experimental data. There were two treatment variables for measuring rheology: puree concentration (13%, 10%, and 7% TS) and rotational speed (5, 10, 20, and 50 RPM). All of the parameter showed that red guava puree was non-Newtonian fluid with dilatant flow types.