@thesis{thesis,
		author={Herliana  Lesta},
		title ={KARAKTERISTIK FISIKOKIMIA DAN SENSORI SIRUP
JAMBU BIJI VARIETAS KRISTAL (Psidium guajava L.)},
		year={2020},
		url={http://repository.unida.ac.id/1718/},
		abstract={ABSTRACT
Lesta Herliana. B.1510850. Pshysicochemical and Sensory Characteristic of 
Crystal Guava (Psidium guajava L.) Syrup. Supervised by Rosy Hutami and Dwi 
Aryanti Nur?utami.
A crystal guava fruit has not been much processed as a food product. The 
purpose of this study were to utilize crystal guava fruit in the form of processed 
syrup and to determine the effect of ratio of the guava flesh vs water and sugar 
concentration to the characteristic of crystal guava syrup. The experimental design 
that used in this study was a Completely Randomized Design (CRD) with two 
factors. The first factor was the ratio of guava flesh and water which consist of three 
levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar 
concentration that also consist of three levels, namely B1 (50%), B2 (60%), B3 
(70%). Product analysis included chemical test (total sugar), physical test (viscosity 
and total dissolved solids), microbial analysis (total plate count) and sensory test
(quality and hedonic test) of selected crystal guava syrup. Statistical analysis was 
done by using ANOVA with Duncan. The selected crystal guava syrup treatment 
was the ratio of guava flesh and water 50:50 and sugar concentration 70%.It had 
total sugar, viscosity and total dissolved solid (TDS) about 75,11%, 9,92 cP and 
77,70?brix, respectively. Selected guava syrup was tested for total plate count and 
the result obtained was 7,7x101 CFU/mL that had conformed to SNI 3544:2013.
Key word : Crystal guava, Sugar, Syrup}
		}