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Official URL: Abstract Puree is product like mush yielded from fruit with crushing process. Red Guava fruit is good as raw material of making puree because having high vitamin C content and can improve trombosite amount in dengue pasien. The problem of making puree from red guava is browning reaction, vitamin C degradation and short time of shelf life. The aim of citric acid addition was to inhibited browning reaction, lengthening a period to keeping and maintaining of vitamin C content. The purposes of this research was to determine the effect of citric acid concentration and time of keeping at room temperature against red guava puree quality. This research used factorial in Complete Randomized Design with two factors and two repetition. First factor are citric acid concentration (0%, 0.3%, 0,6% and 0,9%) and the second factor is time of keeping (0, 2, 4 and 6 days).

This results of research indicated that best treatment are citric acid concentration 0,3% which can to lengthen a period to keeping four days at room temperature. Puree Guava yielded from this treatment have total acid 0,3897%, pH 2,9, intensity red colour 28,70, Aw 0,9250, total microbe 4,9196 Log CFU/ml, vitamin C content 36,9045, total solid 12,4740%.

The result of hedonic test: taste 3,20, flavor 2,20 and colour 3,15 Item Type: Article Subjects: Divisions: Depositing User: Users 8 not found. Date Deposited: 01 May 2012 10:17 Last Modified: 26 Apr 2018 09:16 URI: Actions (login required) View Item.

Abstract This research aimed to get the combination of drying temperature and dextrin concentration against the quality of temulawak’s essence, and the combination between citric acid and Na- Bicarbonate treatment against temulawak’s effervescent powder quality. The result of the first step shows that the treatment combination between 20% of dextrin concentration and 50°C of drying temperature which is the best treatment of the first step from temulawak’s powder essence that has characteristics on 10.11% of water content, ( L*) 55.10 of brightness level, (a*) 14.56 of redness level, ( b*) 44.20 of yellowness level, 24.63% of rendement, 5.63 of pH; 2.78 of water re-absorption; 1.88% of sugar content reduction; 62.27% antioxidant content, 5.55 obtains panellists’ assessment against color, 5.95 of taste, and 4.15 of aroma. The result of the second step shows that the treatment combination between 10% citric acid and 20% Na-bicarbonate that is the best treatment of the second step that has characteristics on 7.48% of water content, (L*) 59.37 of brightness level, (a*) 14.53 of redness level, (b*) 46.50 of yellowness level, 5.33 of pH, 88.17 of dissolving rate, 2.49% of sugar content reduction, and 46.53% of antioxidant content. The conclusion of this research is the best treatment combination on the first step is 20% of dextrin concentration and 50°C drying temperature, while at the second step is 10% citric acid concentration and 20% Na-bicarbonate.

The advice of this research is its necessary to analyze the curcuminoid content as an active antioxidant compound in temulawak.