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Research Article

Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves (Psidium guajava L.)

Deivy Andhika Permata, Kesuma Sayuti and Effendi
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Guava leaves contained bioactive component like flavonoid had not been used optimally, so it is important to process the guava leaves to be a new product. Stability of the flavanoid is influenced by temperature. This study was carried out to make jelly candy from guava leaves as the raw material, using variation of the cooking temperature at 50, 60 and 70°C. The result showed that the temperature of cooking had a statistically significant effect on the moisture content, total phenols and IC50 but had no significant effect on the ash content, Aw, reducing sugars, sucrose, total plate count and total mold/yeast. Based on sensory evaluation it can be concluded that the use of cooking temperature 60°C is the best product.

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  How to cite this article:

Deivy Andhika Permata, Kesuma Sayuti and Effendi , 2014. Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves (Psidium guajava L.). Pakistan Journal of Nutrition, 13: 211-214.

DOI: 10.3923/pjn.2014.211.214



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