摘要：The aim of this research was to show the effect of temperature and drying time on reddish grey fruit instant powder. Completely randomize design with 2 factors had been used. The factors were drying temperature, A (A1 = 60oC and A2 = 70oC) and drying time, B (B1 = 3 h and B2 = 4 h). The result showed, the drying at temperature 60oC during 3 h was the best product. The composition of the instant powder are 5.76 mg/100 g vitamin C ; 4.54% moisture content ; 8.50% water-insoluble compound; 28.06% sugar content; 0.52% crude fiber and 0.24% total anthocyanin. The value of liquor color is 4.09, flavor is 3.33 and taste is 3.45.
