Abstract
Guava leaves contained bioactive component like flavonoid had not been used optimally, so it is important to process the guava leaves to be a new product. Stability of the flavanoid is influenced by temperature. This study was carried out to make jelly candy from guava leaves as the raw material, using variation of the cooking temperature at 50, 60 and 70°C. The result showed that the temperature of cooking had a statistically significant effect on the moisture content, total phenols and IC50 but had no significant effect on the ash content, Aw, reducing sugars, sucrose, total plate count and total mold/yeast. Based on sensory evaluation it can be concluded that the use of cooking temperature 60°C is the best product. Key word: Cooking temperature, guava leaves, jelly candy
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
