Development of New Product: Rambutan Pulpy Juice

This study aimed to know the effect of adding pulp in rambutan fruit juice on the characteristics of rambutan juice during storage. Research using the CRD, the treatment were kind of pulp (mandarin and rambutan) and pulp concentration (5%, 7.5%, and 10%). The results showed that the addition of pulp significantly affect the characteristics of rambutan juice (pH, vitamin C, total acid) during storage. Pulpy juice with the most prefered was addition of rambutan pulp as much as 7.5% (w/v) and the addition of citrus pulp as much as 7.5% (w/v) with the score of 3-4 (moderate like - like).