<![CDATA[ABSTRACK This study was conducted to characteristics of organoleptic gelugour powder based on maturity level and drying temperature. This study used a completely random is factorial design with 2 factor namely the maturity level (T): raw, half-ripe and ripe and S = drying temperature (S): (50 °C), (60 °C), (70 °C). The results showed that the level of maturity had a very significant effect pH value and yield. Drying temperature had a very significant effect on yield and color score; had no significant effect on pH value, hedonic value of color and aroma. The level of maturity raw and drying temperature 50 °C produced the best and more acceptable quality of gelugur powder. Keyword : Drying temperature, Gelugour, Maturity level. ABSTRAK Penelitian ini dilakukan untuk mengetahui karakteristik organoleptik bubuk asam gelugur berdasarkan tingkat kematangan dan suhu pengeringan. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu tingkat kematangan (T) : mentah, setengah matang, matang dan S=suhu pengeringan (S) : (50 °C), (60 °C), (70 °C). Hasil penelitian menunjukkan bahwa tingkat kematangan memberikan pengaruh berbeda sangat nyata nilai pH dan rendemen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen dan nilai skor warna; memberikan pengaruh berbeda tidak nyata terhadap nilai pH, nilai hedonik warna dan aroma. Tingkat kematangan mentah dan suhu pengeringan 50 °C menghasilkan kualitas bubuk asam gelugur terbaik dan lebih diterima. Kata kunci : Asam gelugur, Suhu pengeringan, Tingkat kematangan.]]>
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