Development of New Product: Rambutan Pulpy Juice

Published Date
2015, Vol.3:413–425, doi:10.1016/j.profoo.2015.01.046
The First International Symposium on Food and Agro-biodiversity Conducted by Indonesian Food Technologists Community
Open Access, Creative Commons license

Author 

• Ermi Sukasih ^,
 
• Setyadjit

• Indonesian Centre for Agriculture Postharvest Research and Development Cimanggu Agriculture Campus, Jl. Tentara Pelajar no. 12, Bogor 16114, Indonesia

Available online 18 February 2015. 

Abstract

This study aimed to know the effect of adding pulp in rambutan fruit juice on the characteristics of rambutan juice during storage. Research using the CRD, the treatment were kind of pulp (mandarin and rambutan) and pulp concentration (5%, 7.5%, and 10%). The results showed that the addition of pulp significantly affect the characteristics of rambutan juice (pH, vitamin C, total acid) during storage. Pulpy juice with the most prefered was addition of rambutan pulp as much as 7.5% (w/v) and the addition of citrus pulp as much as 7.5% (w/v) with the score of 3-4 (moderate like - like).

Keywords

pulpy juice

rambutan

citrus 

storage

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• ☆
  Peer-review under responsibility of the organizing committee of Indonesian Food Technologist Community.

• ⁎ 
  Corresponding author.

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