Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Jambu Kristal

Crystal guava is a plant that has a relatively short shelf life. Sometimes the production of crystal guava fruit increases and exceeds the public consumption limit. This causes fruit to rot if it is not processed immediately. For this reason, it is necessary to process crystal guava fruit to increase the shelf life when there is excess production. One of the important processes in processing crystal guava flour is drying. This research aims to determine the effect of variations in temperature and drying time on crystal guava flour to produce the best quality. This study used a Randomized Block Design (RBD) with two factors: temperature (50, 60, and 70 ℃) and time (20, 22, and 24 hours). The research results show an interaction between drying temperature and drying time on vitamin C, yield, color intensity, organoleptics, and shelf life. The best treatment was at a drying temperature of 60 ℃ and a drying time of 24 hours to produce the best crystalline guava flour with a yield of 10.08%, water content of 9.49%, crude fiber 16.67%, vitamin C 2,35 mg/100 g, pH 4,042, solubility 7,13%, brightness level 72.3, redness level 7.7, yellowness level 21.3, as well as organoleptic and shelf life acceptable to panelists in terms of color, aroma and fineness parameters.