Pemanfaatan Jambu Merah Dalam Pembuatan Salak Pondoh Velva

Salak pondoh’s shelf life at room temperature is 6 days and will easily deteriorate afterwards. To increase the shelf life and diversification of processed products, salak pondoh can be processed into velva. To make salak pondoh velva look appetizing, red guava is considered to improve the product quality. The aim of this research was to obtain the right ratio between salak pondoh pulp and re…