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Pakistan Journal of Nutrition
Year: 2011  |  Volume: 10  |  Issue: 9  |  Page No.: 846 - 850

The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder (Sizyqium cumini)

Kesuma Sayuti, Nurhaida Hamzah, Tuty Anggraini and Nursyafrina Andesta    

Abstract: The aim of this research was to show the effect of temperature and drying time on reddish grey fruit instant powder. Completely randomize design with 2 factors had been used. The factors were drying temperature, A (A1 = 60oC and A2 = 70oC) and drying time, B (B1 = 3 h and B2 = 4 h). The result showed, the drying at temperature 60oC during 3 h was the best product. The composition of the instant powder are 5.76 mg/100 g vitamin C; 4.54% moisture content; 8.50% water-insoluble compound; 28.06% sugar content; 0.52% crude fiber and 0.24% total anthocyanin. The value of liquor color is 4.09, flavor is 3.33 and taste is 3.45.

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