Abstract
This research aims to ascertain the impact of CMC and kecombrang fruit juice addition on crystal guava Velva's organoleptic and physicochemical properties and the optimal treatment regimen to yield velva with the best properties. The two-factor factorial pattern utilized in this study's fully randomized design (CRD) has three repetitions. Factor I include 5%, 10%, and 15% of kecombrang fruit juice (v/v). Factor II, namely the addition of 0.5%, 0.75%, and 1% CMC. The conclusion in this study was 15% kecombrang fruit juice and 1% CMC concentration, which produced crystal guava velva with an antioxidant activity value of 41.543%; crude fiber content 6.270%; melting time 17.37 minutes/20gr; viscosity 4203 mPas; overrun 22.03 %; total solids 39.06 %; and the hedonic organoleptic test includes color 3.63; aroma 3.10; texture 3.73 and taste 3.27. The conclusion of this study shows that velva guava crystal has met the quality standards of velva.
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.
