Effect Of Sucrose Concentration on Antioxidant Activity and Vitamin C in Red Guava Juice

सार

The potential of guava in Gorontalo Regency is quite abundant to be used as raw material for functional drinks with high nutritional content. The nutritional content of red guava is mostly vitamin C found in the skin and soft outer flesh, and the vitamin C content of guava also reaches its peak before cooking while the edible part is 82%. Therefore, one of the efforts to utilize red guava fruit is to make fruit juice drinks that can be consumed by all levels of society. This research was conducted to determine the effect of sucrose concentration on antioxidant activity and vitamin C in red guava juice. This research uses completely randomized (CRD) with three treatments and three replications. The treatment used was P1 = 50 g of granulated sugar, P2 = 100 g of granulated sugar, P3 = 150 g of granulated sugar. While the parameters used are analysis of vitamin C, antioxidant activity, and organoleptic tests including color, aroma, taste and texture. The results showed that there was a significant effect between sugar concentration on antioxidant activity with the highest value P1 namely 44.97%, as well as organoleptic tests for aroma, taste and texture with the highest values sequentially P1 4.08 (like), P3 4.08 (like), and P1 4.12 (likes). However, it did not have a significant effect on the content of vitamin C and the taste assessment of red guava juice.