The utilization of red seed guava and rosella flower as sources of vitamin C

International Conference on Agribussines, Food and Agro-Technology

Apul, Sitohang^1 ; Sisilia, Florina Yanti^1

Faculty of Agriculture, Universitas Katolik Santo Thomas, Indonesia^1

关键词: 4-level;    Drying time;    Indonesians;    Total acids;    Vacuum ovens;    Vitamin C;    Vitamin c contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/205/1/012042/pdf
DOI  :  10.1088/1755-1315/205/1/012042

来源: IOP

【 摘 要 】

The research aimed at making instant drinks by using red seed guava androselle flowers as sources of vitamin C using a vacuum oven. The research was conducted in Laboratory of Processing and Management of Agricultural Products and Instrument Laboratory, Faculty of Agriculture, Universitas Katolik Santo Thomas Indonesian. This research was conducted with factorial random design with two treatments, namely: Factor I. The concentration of dextrin with K code consisting of 4 levels, namely: K1 is 40%; K2 is 50%; K3 is 60%; and K4 is 70%. Factor II. Drying with L code, consisting of 4 levels, namely: L1 is 15 hours; L2 is 20 hours; L3 is 25 hours and L4 is 30 hours. Parameters analyzed were rendement, vitamin C content, total acid, organoleptic value and water content. The best quality was obtained from rendement, vitamin C content, total acids, organoleptic value and water content with 60% dextrin concentration in 25 hours drying time.