THE EFFECT OF PASTEURIZATION ON THE QUALITY OF HAU PLUM (Prunus salicina L.) - PASSION FRUIT (Passiflora edulis) JUICE

Abstract

This study aims to determine the effects of pasteurization temperature and holding time on the quality of Hau plum (Prunus salicina L.) and passion fruit (Passiflora edulis) juice, including anthocyanin content, vitamin C content, and the sensory value of the product. Additionally, to ensure the safety of the Hau plum and passion fruit juice, the Pasteurization Unit (PU) value was also calculated. Experiments were conducted at pasteurization temperatures of 60°C, 65°C, and 70°C, with holding times of 5 minutes, 10 minutes, and 15 minutes, respectively. The results showed that a pasteurization temperature of 65°C for a holding time of 10 minutes achieved a PU value of 18.49 minutes, with no presence of aerobic bacteria, molds, or yeasts; the remaining anthocyanin (7.36 mg%) and vitamin C (17.85 mg%) contents were relatively high.