Analisis mutu jambu biji (Psidium guajava L.) cv Susuputih untuk konsumsi segar dan olahan.
1991
Dondy A.S.B. | Subari S.D. | Syaifullah
The quality of guava fruits cv. Susuputih was analysed at three stages of maturity. It was mature, optimum maturity and over mature (based on the farmer judgement). The fruits were harvested in November/December 1988 from the farmer garden at Jagaraksa, Pasarminggu. The data showed that the fruits were acceptable (score, colour, texture and weight were 3.96, 3.2, 4.43 and 274.29) for fresh consumption at the stage of optimum maturity, based on the sensory evaluation of 10 panelists. The chemical analysis data on optimum maturity showed that pectin, TSS, acidity, total sugar and sugar ratio were 1.21 percent, 7.73 percent, 0.30 percent, 3.71 percent and 25.76 respectively. The physical analysis data showed that its properties were 274.82 g of weight, 79.90 mm in diameter , 76.43 mm in height, 16.76 mm of flesh thickness and 69.01 percent of juice content. These results mean that the guava fruits cv. Susuputih were the best quality for fresh consumption as well as for the jam and jelly when picked at optimum maturity. Guava fruits cv. Susuputih are a potential for vitamin C and pectin resources (130.13-150-50 mg/100 g and 0.90 - 1.21 percent).
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Эту запись предоставил Wolters Kluwer