Karakteristik Fisik Bubuk Jus Jambu Biji Merah (Psidium Guajava L.) yang Dikeringkan dengan Metode Foam-Mat Drying

Kintan Sari Kinanti; Syarifa Ramadhani  Nurbaya; Rima  Azara

doi:10.54445/pharmademica.v2i2.31

Authors

Kintan Sari Kinanti Universitas Muhammadiyah Sidoarjo
Syarifa Ramadhani Nurbaya Prodi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Sidoarjo, Indonesia
Rima Azara Prodi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Sidoarjo, Indonesia

DOI:

https://doi.org/10.54445/pharmademica.v2i2.31

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535

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1518

Keywords:

blanching, egg white, maltodextrin, red guava

Abstract

Red guava is a type of fruit that has a fairly complete nutritional content, especially high vitamin A content. However, because it has a high-water content, red guava is prone to damage so that it cannot be stored for a long time. Processing by drying is one method that can increase the shelf life of fruits. This study aims to determine the effect of adding maltodextrin and egg white with blanching or without blanching on the characteristics of red guava juice powder. From the results of physical analysis that has been carried out by blanching treatment, the addition of maltodextrin and egg white concentrations affects the solubility and color of red guava juice powder. The highest solubility percentage of red guava juice powder is in the addition of 15% maltodextrin concentration and 6% egg white concentration with the blanching (43.45%). The brightest color of red guava juice powder and red is in the red guava juice powder with the blanching treatment, while the density of kamba of red guava juice powder has the same value in the blanching and without blanching treatment, which is between 0.50 g/ml – 0.67 g/ml.

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