PERANCANGAN PABRIK PENGOLAHAN SARI BUAH JAMBU BIJI MERAH (Psidium guajava L) DENGAN KAPASITAS 2500 LITER PER JAM
Daftar Isi:
- Pink guava (Psidium guajava L) fruits have high vitamin C, approximately 337 mg / 100 g of edible part of fruit. It can be consumed either fresh or processed. One of the products obtained from the fruit is guava juice, that will increase the market value as well as the shelf life. The aim of this research is to design a processing plant of guava juice with 2500 liter per hour of capacity. This research is based on the results of survey on several manufactories and literature studies. Guava juice with 4,0-4,5 of acidity and 10-12 of 0brix, is added with sugar (10,4%), water (67,33%), CMC (Carboxyl Methil Cellulose) (1%) and citric acid (0,15%) to increase the flavor and other functions. Guava juice processing includes some process; there are distribution, sorting, washing, cutting, extraction, filtration, pasteurization and filling into bottle. The plant is designed by showing a flow chart of processing equipment based on capacity and advantages or disadvantages of each equipment