Abstract
This study aimed to improve the quality of pineapple juice by increasing its durability and antioxidant properties. A factorial design with four test factors, namely, the level of ripeness of pineapple, sugar composition, duration of blanching, and pasteurization was used. The results showed that the use of ripe pineapple as an ingredient of pineapple juice had better responses than raw pineapple. The sugar composition had a negative response to the antioxidant property of pineapple juice, both measured on day 0 and day 7. The duration of blanching was proven to have a positive effect on increasing antioxidant activity both on day 0 and day 14. Pasteurization had a negative response when measured on day 0, and a positive response on day 14. Producing pineapple juice in accordance with the results has been proven to have greater durability and antioxidant properties.
 Keywords: blanching, pasteurization, pineapple juice, response surface methodology
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