Diversifikasi hasil olahan beberapa varietas jambu biji.
1989
Suyanti | Amiarsi D. | Sjaifullah
Four types processing product diversification: fruit yuice, jam, jelly and fruit in syrup have been determined from three varieties of guava (Psidium guajava L.) cv. Bangkok, Susus and Klutuk. Result of this experiment indicated that for fruit juice and jam, the guava fruit cv. Susus gave the best taste with strong original guava fruit flavor and contained 12,62 TSS, 0,22 Total acidity and 53,10 percent TSS, 0,20 Total acidity respectively. On the other hand either for fruit in syrup or jelly the guava fruit cv. Bangkok gave the highest acceptability among the panelist with 28,10 percent TSS, 0,11 percent Total acidity and 68,60 percent TSS, 0,23 percent Total acidity respectively.
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