Work

Physical and Sensory Characteristics of Guava Fruit Juice with the Addition of Cinnamon and Brown Sugar

Year: 2025

Type: article

Abstract: The development of healthy food has grown very rapidly. Healthy food is not expensive but food that can provide good health benefits. Making fruit juice drinks from red guava can increase public interest in consuming fruit to maintain health and food security. This study aims to test the physical and sensory properties of red guava juice with the addition of cinnamon and brown sugar. This study used a Completely Randomized Design (CRD) with six treatment combinations and one control. Red guava juice, adding cinnamon and brown sugar, has a pH value ranging from 4.73-5.82 and a viscosity value ranging from 255.4 - 365.8 cps. Adding cinnamon and brown sugar affects red guava juice's pH value and viscosity. The higher the addition of cinnamon and brown sugar, the higher the pH value and viscosity. Panellists liked sample P2 with 2% cinnamon and 6% brown sugar for sensory tests.

Source: JURNAL PIJAR MIPA

DOI: 10.29303/jpm.v20i2.8589

Authors: Anak Agung Ngurah Dwi Ariesta Wijaya Putra, Putu Rima Sintyadewi, Wahyu Krisna Yoga, Komang Rosa Tri Anggaraeni

Institution: Institut Teknologi dan Kesehatan Bali

Language: English

Topic: Psidium guajava Extracts and Applications

Subfield: Pharmacology

Field: Pharmacology, Toxicology and Pharmaceutics

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $26