Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Widyariset Widyariset
Iyan Sofyan
Program Magister Teknologi Pangan, Universitas Pasundan Jln. Dr. Setiabudi No. 193, Bandung
Aerospace Engineering Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF RED GUAVA (Psidium guajava L.) JUICE INSTANT DRINK POW- DER PRODUCED USING FOAM-MAT DRYING METHOD Sandi Darniadi; Iyan Sofyan; Dede Z. Arief
Widyariset Vol 14, No 2 (2011): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.472 KB) | DOI: 10.14203/widyariset.14.2.2011.431-438

Abstract

Powder product as instant drink from red guava (Psidium guajava L.) juice is more practicable to increase economic value. The objective of the research was to investigate physicochemical and organoleptic characteristics of red guava juice instant drink powder produced using foam-mat drying method. The results showed that red guava juice instant drink powder produced using foam-mat drying method had high yield with solubility was low, the brightness was high, the level of redness was high, the level of yellowish was low, sugar was high, and sensory properties were accepted by panelist.
PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF RED GUAVA (Psidium guajava L.) JUICE INSTANT DRINK POW- DER PRODUCED USING FOAM-MAT DRYING METHOD Sandi Darniadi; Iyan Sofyan; Dede Z. Arief
Widyariset Vol 14, No 2 (2011): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.472 KB) | DOI: 10.14203/widyariset.14.2.2011.431-438

Abstract

Powder product as instant drink from red guava (Psidium guajava L.) juice is more practicable to increase economic value. The objective of the research was to investigate physicochemical and organoleptic characteristics of red guava juice instant drink powder produced using foam-mat drying method. The results showed that red guava juice instant drink powder produced using foam-mat drying method had high yield with solubility was low, the brightness was high, the level of redness was high, the level of yellowish was low, sugar was high, and sensory properties were accepted by panelist.
Co-Authors Dede Z. Arief Sandi Darniadi