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

• Main Authors: Haramayni, Aina Asyraf, Mat Jusoh, Siti Nur Fayyadhah, Arikam, Azwalma Waheeda, Abd Shattar, Noristisarah, Abdul Karim, Noraida
• Format: Book Section
• Language: English
• Published: Bahagian Penyelidikan dan Jaringan Industri, UiTM Melaka 2012
• Subjects: Fruit and fruit culture; Nutrition. Foods and food supply; Beverages
• Online Access: https://ir.uitm.edu.my/id/eprint/69458/1/69458.pdf; https://ir.uitm.edu.my/id/eprint/69458/
• Institution: Universiti Teknologi Mara

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.