Physical and Sensory Characteristics of Guava Fruit Juice with the Addition of Cinnamon and Brown Sugar
DOI:
10.29303/jpm.v20i2.8589Published:
2025-03-24Issue:
Vol. 20 No. 2 (2025): March 2025 - in ProgressKeywords:
Brown Sugar; Cinnamon; Guava; Sensory; ViscosityArticles
Downloads
How to Cite
Downloads
Metrics
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.
References
R. H. Puspadewi and D. Briawan, "Persepsi tentang pangan sehat, alasan pemilihan pangan dan kebiasaan makan sehat pada mahasiswa," J. Gizi Dan Pangan, vol. 9, no. 3, 2014.https://doi.org/10.25182/jgp.2014.9.3.%25p
A. Savitri, Tanaman Ajaib! Basi Penyakit dengan TOGA (Tanaman Obat Keluarga). Bibit Publisher, 2016.
N. Wahyuningsih, S. T. Martaningsih, and A. Supriyanto, Makanan Sehat dan Bergizi Bagi Tubuh. Penerbit K-Media, 2021.
A. W. Helmalia, P. Putrid, and A. Dirpan, "Potensi rempah-rempah tradisional sebagai sumber antioksidan alami untuk bahan baku pangan fungsional):(The potential of traditional spices as a source of natural antioxidants for functional food raw materials)," Canrea J. Food Technol. Nutr. Culin. J., pp. 26-31, 2019.https://doi.org/10.20956/canrea.v2i1.113
A. Jiménez-Escrig, M. Rincón, R. Pulido, and F. Saura-Calixto, "Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber," J. Agric. Food Chem., vol. 49, no. 11, pp. 5489-5493, 2001.https://doi.org/10.1021/jf010147p
W. Wiralis, S. Suwarni, and H. Hariani, "Identifikasi Kandungan Fitokimia Jus Jambu Biji Merah Dengan Perlakuan Yang Berbeda," Health Inf. J. Penelit., pp. 47-55, 2009.https://doi.org/10.36990/hijp.v2i1.578
K. Jassal and S. Kaushal, "Phytochemical and antioxidant screening of guava (Psidium guajava) leaf essential oil," Agric Res J, vol. 56, no. 3, p. 528, 2019.https://doi.org/10.5958/2395-146X.2019.00082.6
"Produksi Tanaman Buah-buahan - Tabel Statistik - Badan Pusat Statistik Indonesia." Accessed: Feb. 17, 2025. [Online]. Available: https://www.bps.go.id/id/statistics-table/2/NjIjMg==/produksi-tanaman-buah-buahan.html
W. G. Abdullah et al., "Potency of natural sweetener: Brown sugar," Adv. Environ. Biol., vol. 12, no. 1, pp. 374-386, 2014.
D. W. Peterson et al., "Cinnamon extract inhibits tau aggregation associated with Alzheimer's disease in vitro," J. Alzheimers Dis., vol. 17, no. 3, pp. 585-597, 2009.https://doi.org/10.3233/JAD-2009-1083
S. N. Indonesia, "Air dan air limbah bagian 11: Cara uji derajat keasaman pH dengan menggunakan alat pH meter," Jkt. ID Badan Standarisasi Nas., 2004.
S. R. Zulaikhah and R. Fitria, "Total asam, viskositas dan kesukaan yogurt buah pisang ambon (Musa paradisiaca)," J. Sains Peternak., vol. 8, no. 2, pp. 77-83, 2020.https://doi.org/10.21067/jsp.v8i2.4678
H. W. Lanny, "PERBEDAAN EFEKTIVITAS MENGUNYAH BUAH JAMBU AIR DENGAN PEPAYA TERHADAP PENINGKATAN DERAJAT KEASAMAN (pH) SALIVA PADA PEROKOK ELEKTRIK," 2020.
"Guavas, common, raw - USDA FoodData Central Food Details." Accessed: Feb. 17, 2025. [Online]. Available: https://fdc.nal.usda.gov/food-details/173044/nutrients
L. F. Octaviani and A. Rahayuni, "Pengaruh berbagai konsentrasi gula terhadap aktivitas antioksidan dan tingkat penerimaan sari buah buni (Antidesma bunius)," 2014.https://doi.org/10.14710/jnc.v3i4.6916
G. S. Joseph, L. Lalujan, and M. F. Sumual, "Pengaruh Sukrosa Terhadap Karakteristik Fisikokimia Dan Sensoris Manisan Kering Paprika Merah (Capsicum annuum Var Grossum)," presented at the Cocos, 2017.https://doi.org/10.35791/cocos.v1i7.16913
T. P. Keerthirathne, K. Ross, H. Fallowfield, and H. Whiley, "A review of temperature, pH, and other factors that influence the survival of Salmonella in mayonnaise and other raw egg products," Pathogens, vol. 5, no. 4, p. 63, 2016.https://doi.org/10.3390/pathogens5040063
T. S. Kusuma, A. D. Kurniawati, Y. Rahmi, I. H. Rusdan, and R. M. Widyanto, Pengawasan mutu makanan. Universitas Brawijaya Press, 2017.
G. S. Permatahati and T. Rohmayanti, "Pengendalian Mutu Bahan dan Proses Produksi Minuman Jeli Ready To Drink (RTD)," Karimah Tauhid, vol. 3, no. 9, pp. 10491-10500, 2024.https://doi.org/10.30997/karimahtauhid.v3i9.15341
N. Jusnita and W. S. Tridharma, "Karakterisasi nanoemulsi ekstrak daun kelor (Moringa oleifera Lamk.)," J. Sains Farm. Klin., vol. 6, no. 1, pp. 16-24, 2019.https://doi.org/10.25077/jsfk.6.1.16-24.2019
I. N. Farikha, C. Anam, and E. Widowati, "Pengaruh jenis dan konsentrasi bahan penstabil alami terhadap karakteristik fisikokimia sari buah naga merah (Hylocereus polyrhizus) selama penyimpanan," J. Teknosains Pangan, vol. 2, no. 1, 2013.
B. García-Gómez, N. Fernández-Canto, M. L. Vázquez-Odériz, M. Quiroga-García, N. Munoz-Ferreiro, and M. Á. Romero-Rodríguez, "Sensory descriptive analysis and hedonic consumer test for Galician type breads," Food Control, vol. 134, p. 108765, 2022.https://doi.org/10.1016/j.foodcont.2021.108765
Author Biographies
Anak Agung Ngurah Dwi Ariesta Wijaya Putra, Bachelor of Food Technology, Institute of Technology and Health Bali
Putu Rima Sintyadewi, Bachelor of Food Technology, Institute of Technology and Health Bali
Wahyu Krisna Yoga, Bachelor of Food Technology, Institute of Technology and Health Bali
Komang Rosa Tri Anggaraeni, Applied Bachelor of Acupuncture and Herbal Medicine, Institute of Technology and Health Bali
License
Copyright (c) 2025 Anak Agung Ngurah Dwi Ariesta Wijaya Putra, Putu Rima Sintyadewi, Wahyu Krisna Yoga, Komang Rosa Tri Anggaraeni
This work is licensed under a Creative Commons Attribution 4.0 International License.
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
