Bilimbi Aro Juice / Aina Asyraf Haramayni … [et al.]

Haramayni, Aina Asyraf and Mat Jusoh, Siti Nur Fayyadhah and Arikam, Azwalma Waheeda and Abd Shattar, Noristisarah and Abdul Karim, Noraida (2012) Bilimbi Aro Juice / Aina Asyraf Haramayni … [et al.]. In: RIID 2012: Innovation For Sustainable Growth. Bahagian Penyelidikan dan Jaringan Industri, UiTM Melaka, Alor Gajah, Melaka. ISBN 9789671135440 (Submitted)

Abstract

Belimbing buluh or the scientific name of this fruit is Averrhoa bilimbi Lare found widely in tropical area. In Malaysia, this fruit widely used in traditional medicine and also used in cooking of some dishes. This product is known as Bilimbi Aro Juice. It was produced to make a variation of delicious fruit juice in the market to commercialize and increase the usage of the Belimbing Buluh fruit. This product can be produced by boiling method and it does not require an expensive equipment and also low in cost. The ingredient involves are belimbing fruit, water, salt and crystal sugar. Fruits are selected from the third stage of maturity. At this stage, the size and the acidity of the fruit are suitable in making fruit juice. From the sensory evaluation result, it shows that the most preferable level of sweetness for the juice is at 50g of sugar and the juice need to be strain.

Metadata

Item Type: Book Section
Creators:
Creators
Email / ID Num.
Haramayni, Aina Asyraf
UNSPECIFIED
Mat Jusoh, Siti Nur Fayyadhah
UNSPECIFIED
Arikam, Azwalma Waheeda
UNSPECIFIED
Abd Shattar, Noristisarah
UNSPECIFIED
Abdul Karim, Noraida
UNSPECIFIED
Subjects: S Agriculture > SB Plant culture > Fruit and fruit culture
T Technology > TX Home economics > Nutrition. Foods and food supply
T Technology > TX Home economics > Nutrition. Foods and food supply > Beverages
Divisions: Universiti Teknologi MARA, Melaka > Bahagian Penyelidikan dan Jaringan Industri, UiTM Melaka
Event Title: RIID 2012: Innovation For Sustainable Growth
Event Dates: 7-8 November 2012
Keywords: Fruit juice; Averrhoa bilimbi Lare; Beverage
Date: 2012
URI: https://ir.uitm.edu.my/id/eprint/69458
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