Abstract
Garcinia fruits (local name asam gelugur) are one of endemic species in North Sumatera, Indonesia. In Indonesia, asam gelugur have been used for seasoning cook and tea. This study used two factors, the maturity level (T) and drying temperature (S). The result showed that the level of maturity had a very significant effect on water content, total soluble solid, and total acid; had a significant effect on ash content. Drying temperature had a very significant effect on water content, ash content, vitamin C content, total soluble solid, and color score; had a significant effect on total acid. The interaction between the two factors had a very siginificant effect on total soluble solid. The raw gelugur and drying temperature 50 °C produced the best and more acceptable quality of gelugur powder.
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