The Physicochemical Characteristics of Dry Gelugur Slices (Garcinia atroviridis)

Abstract

Asam Gelugur (Garcinia atroviridis) have been used for food in Indonesia, like for spices and tea. The study was consisted of two steps. Step 1 was conducted to determine physicochemical properties of raw, half -ripe, and ripe of gelugur. Step 2 was conducted to determine the effect of maturity level and drying time on the quality of dry gelugur slices, then used a randomized factorial design with 2 factor namely the maturity level (K): war, half-ripe, and ripe and drying time (L): (12 hour), (13 hour), and (14 hour). The result showed that the level of maturity had a very significant effect on moisture content, ash content, and total soluble solid. The interaction between two factors had a very significant effect in moisture content. The level of maturity raw and drying time 12 hour produced the best and more acceptable quality of gelugur dry.