Guava Leaves, Corn Cobs, and Mangosteen Peels as Antioxidants and National Standardized Natural Preservatives For Coconut Brown Sugar

Aditya, Pratama Putra and Kintan, Nur Romadhona and Rosiana, Sofiana Anggraeni and Ai, Rian Julyanti and Retno, Fitri Widiastuti and Diniatik, Diniatik (2019) Guava Leaves, Corn Cobs, and Mangosteen Peels as Antioxidants and National Standardized Natural Preservatives For Coconut Brown Sugar. PEER REVIEW.

	Text (Peer Review) Guava Leaves, Corn Cobs, And Mangosteen Peels as Antioxidants and national Standardized natural.pdf Download (1MB)
	Text (Similiarity) Similarity-Guava Leaves.pdf Download (2MB)
	Text (Korespondensi) bukti korespondensi Guava AJPCR.pdf Download (506kB)

Abstract

Objective: Below standard brown sugar is a sugar that cannot be made or resembles dodol (a traditional and sticky confection) because the sap is damaged. Although the sap is made into brown sugar, the product will not last long and become soft-textured sugar. The aim of this research is to prevent Below Standard sap and produce coconut sugar in accordance with Indonesian Nastional Standard (SNI) by using natural preservatives were formulated from guave leaves, corn cobs, mangosteen peels.

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