GUAVA FRUIT

GROUP THREE (III)

Nada Nadia Ulfah 1411212052

Harisa Oktafia 1411212007
Deska Alfiani 1411212014
Chintia Novalinda 1411212039
Bella Putri Anggraini 1411212046
Julieta Sari 1411212058
Fiska Wahyuni 1411212059

PUBLIC HEALTH SCIENCE

FACULTY OF PUBLIC HEALTH
ANDALAS UNIVERSITY
2015
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PREFASE

Writer said thanks to Allah who give rahmat and carunia to make writer
can finishing the paper about “GUAVA FRUIT” to do one of English lesson’s
task.
When make the paper, writer get some knowledge ,. For that, writer
give thanks to our teacher of english lesson and our friends have done to make
the paper together. Hope the paper can increase our knowledge for writer and
reader,
Writer knows the paper have some mistake. Because of that, writer
hope the constructive critical come from reader to perfectly this paper.

Padang, October 2015

Writer

i
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TABLE OF CONTENTS

PREFASE......................................................................................................................i
TABLE OF CONTENTS..............................................................................................ii
BAB 1 : INTRODUCTION..........................................................................................1
1.1 Background.........................................................................................................1

1.2 Problem...............................................................................................................1

1.3 Purpose...............................................................................................................1

1.4 Benefit.................................................................................................................1

BAB 2 : DISCUSS........................................................................................................4
2.1 Definition of Guava Fruit...................................................................................4

2.2 History................................................................................................................4

2.3 Description..........................................................................................................5

2.4 The Content of Guava Fruit................................................................................5

2.5 Adaptation...........................................................................................................6

2.6 Classification Guava By Type............................................................................6

2.7 Health benefits of guava fruit.............................................................................7

2.7.1 Benefit of Red Guava..................................................................................9

2.7.2 Benefit of White Guava.............................................................................10
2.8 The Way of Processing Guava Fruit.................................................................11

2.9 Desimination of Guava Fruits...........................................................................20

BAB 3 : CLOSING.....................................................................................................22
3.1 Conclusion........................................................................................................22

3.2 Recommedation................................................................................................22
iii
 1

BAB 1 : INTRODUCTION

1.1 Background
Guava is the common name for any of the various tropical shrubs and small

trees comprising the New World genus Psidium of the myrtle family (Myrtaceae),

characterized by tough, dark, opposite leaves and an edible fruit. The term guava also

is used for the fruit, which is a true berry.

The health benefits of guava include the treatment of diarrhea, dysentery,

constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy.

Indonesia is a developing country, majority of the population has inadequate

economy. Many people who do not get health information and services, be the cause

of children at risk of developing the disease.

Many people who do not know the benefits of guava fruit, even though the

fruit is found mainly in tropical areas such as Indonesia.

.
1.2 Problem
Problems that can be formulated is :
1. What is the guava fruit ?
2. What the benefits of eating a guava?
3. How the processing of guava fruit?

1.3 Purpose
The purpose of making this paper is :
1. To know the sense of guava
2. To know the benefits of eating guava
3. To determine the processing of guava fruit

1.4 Benefit
Benefit to the reader of this paper is :
1. So that readers know the benefits of guava fruit
2. So that readers want to consume guava
3. So that the reader knows how to process guava
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BAB 2 : DISCUSS
2.1 Definition of Guava Fruit
The scientific name of guava is Psidium guajava . Psidium derived from the
Greek " Psidium " meaning pomegranate , " guajava " comes from the name given by
the Spanish. Guava is another tropical fruit rich in high-profile nutrients. With its
unique flavor, taste, and health-promoting qualities, the fruit easily fits into the
category of new functional foods, often labelled as “super-fruits.”
It is an evergreen, tropical shrub or low-growing small tree probably
originated in the central Americas. Guavas actually thrive well under both humid and
dry climates and can tolerate brief periods of cold spells, but can only withstand a
few degrees of frost. Its adaptability into ranging emvironments makes it a favorite
commercial crop in some tropical areas.
During each season, a guava tree bears numerous round, ovoid or pear-
shaped fruits, each about 5-10 cm long and weigh around 50–200 g. Different
cultivar types of guava grown all over the world which may vary widely in flavor,
pulp color, and seed composition.
The fruit is soft when ripe with sweet musky aroma and creamy texture
flesh. Internally, its flesh varies in color depending up on the cultivar and may be
white, pink, yellow, or red. Ripe fruits have rich flavor with sweet-tart taste. Each
fruit contains numerous tiny, semi-hard edible seeds, concentrated especially at its
center.

2.2 History
Guavas are native to Mexico, Central America and the north of South
America. Historians indicate that these fruits were originally cultivated in tropical
America, possibly Brazil, but were improved in the West Indies. At the start of the
16th century, the Portuguese introduced guavas all around the Pacific, until it reached
the Philippines. A few years later, the Spanish brought this delicious fruit to India.
Early Spanish travellers, in the 1500s, discovered the Strawberry Guava as a tree
native to America. Records prove that Seminole Indians grew this fruit widely in
Northern Florida around 1816. Gradually, it became popular and spread to other parts
of the world. Since 1950, guavas have become a major subject of research in order to
decipher the chemical identity of its constituents, pharmacological properties and its
 3

history in folk medicine. The fruit is now commercially cultivated in Southeast Asia,
Hawaii, the Caribbean, Florida and Africa.

2.3 Description
Guava, Psidium guajava, is an evergreen shrub or small tree in the family
Myrtaceae grown for its edible fruits. Guava has a slender trunk with smooth green
to red-brown bark. The trunk may be branched at the base and the branches droop
low to the ground. The plant possesses oval or elliptical leaves which are smooth on
the upper surface and hairy on the lower surface. Guava produces solitary white
flowers and a berry fruit. The fruit is oval in shape and green to yellow in color. The
flesh inside can be white, yellow, pink or red in color and contains numerous
yellowish seeds. Guava can reach grow to 10 m (33 ft) in height and lives for
approximately 40 years. Guava may also be referred to as common guava and its
origin is unknown although it grows native in parts of tropical America.

2.4 The Content of Guava Fruit

 Macronutrients
One guava fruit contains 45 calories, 1 gram of protein and 10 grams of
carbohydrate, including 5 grams of dietary fiber. Dietary fiber helps to keep your
digestive tract clean and makes your food more filling. It may also lower your risk
for obesity, diabetes, heart disease and high cholesterol.
 Vitamins
Guavas are an excellent source of vitamin C, with one fruit providing 280 percent of
the daily value for this nutrient. A guava will also provide you with 15 percent of the
daily value for vitamin A and smaller amounts of niacin, vitamin B-6, folate,
thiamine and riboflavin. Vitamin C is an antioxidant that your body needs for the
growth and repair of tissues, and vitamin A is essential for good vision and immune
system function and cell division.
 Minerals
Although not a great source of minerals, a guava provides 2 percent of the daily
value for calcium, magnesium, iron and phosphorus. Calcium helps with muscle and
nerve function and strengthens your bones. Magnesium helps keep your bones and
your immune system strong and regulates blood pressure and blood sugar levels. Iron
 4

is essential for forming red blood cells, and phosphorus helps turn your food into
energy and forms proteins in the body for forming new cells and tissues.

2.5 Adaptation
The tropical guava is best adapted to the warm climate of Florida and
Hawaii, although it can be grown in coastal Southern California, and with some
protection, selected areas north to Mendocino County. Guavas actually thrive in both
humid and dry climates, but can survive only a few degrees of frost. The tree will
recover from a brief exposure to 29° F but may be completely defoliated. Young trees
are particularly sensitive to cold spells. Older trees, killed to the ground, have sent up
new shoots which fruited 2 years later. Guavas can take considerable neglect,
withstanding temporary waterlogging and very high temperatures. They tend to bear
fruit better in areas with a definite winter or cooler season. The adaptability of the
guava makes it a serious weed tree in some tropical areas. The smaller guava
cultivars can make an excellent container specimen.

2.6 Classification Guava By Type

Meanwhile , in our daily lives , there is also a classification of guava is
known by the public. Usually the division is based on the color and shape of the
guava itself . If it is based on flesh color , the guava can be classified as follows :
1. Red guava , the guava fruit whose flesh is red.
2. White guava , namely guava with white flesh.
 5

2.7 Health benefits of guava fruit

 Guava is low in calories and fats but carry several vital vitamins, minerals,
and antioxidant poly-phenolic and flavonoid compounds that play a pivotal
role in the prevention of cancers, aging, infections, etc.

 The fruit is very rich source of soluble dietary fiber (5.4 g per 100 g of fruit,
about 14% of DRA), which makes it a good bulk laxative. The fiber content
helps protect the colon mucous membrane by decreasing exposure time to
toxins as well as binding to cancer-causing chemicals in the colon.

 Guava-fruit is an excellent source of antioxidant vitamin-C. 100 g fresh fruit

provides 228 mg of this vitamin, more than three times the required DRI
(daily-recommended intake). Flesh just underneath its outer thick rind
contains exceptionally higher levels of vitamin C than its inner creamy pulp.

 Scientific studies suggest that regular consumption of fruits rich in vitamin C

helps human body develop resistance against infectious agents and scavenge
cancer causing harmful free radicals from the body. Further, it is required for
collagen synthesis within the body. Collagen is one of the chief structural
protein in the human body required for maintaining integrity of blood vessels,
skin, organs, and bones.

 The fruit is a very good source of Vitamin-A, and flavonoids like beta-
carotene, lycopene, lutein and cryptoxanthin. The compounds are known to
have antioxidant properties and therefore essential for optimum health.
Further, vitamin-A is also required for maintaining healthy mucusa and skin.
Consumption of natural fruits rich in carotene is known to protect from lung
and oral cavity cancers.

 100 g of pink guava fruit provides 5204 µg of lycopene, nearly twice the
amount than in tomatoes. (100 g tomato contains 2573 µg of lycopene).
Studies suggest that lycopene in pink guavas prevents skin damage from UV
rays and offer protection from prostate cancer.

 Fresh fruit is a very rich source of potassium. It contains more potassium than
other fruits like banana weight per weight. Potassium is an important
 6

component of cell and body fluids that helps controlling heart rate and blood
pressure.

 Further, the fruit is also a moderate source of B-complex vitamins such as

pantothenic acid, niacin, vitamin-B6 (pyridoxine), vitamin E and K, as well
as minerals like magnesium, copper, and manganese. Manganese is used by
the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Copper is required for the production of red blood cells.

Some of the surprising and brilliant health benefits are listed below :
1. Weight loss: Guava is very helpful for those who want to lose weight without
compromising their intake of proteins, vitamins and fiber. Guava is very high in
roughage and rich in vitamins, proteins and minerals, but it has no cholesterol
and a low number of digestible carbohydrates. It is a is very filling snack and
satisfies the appetite very easily. Guava, especially raw guava, also has far less
sugar as compared to apples, oranges, grapes, and other fruit. Adding a medium-
sized guava to your lunch and you will not feel hungry again until the evening.
Ironically, it can also help with weight gain in lean, thin people. This is probably
due to its wealth of nutrients, which keep the metabolism regulates and helps to
promote the proper absorption of nutrients.
2. Diabetes: In a related benefit to blood pressure mentioned above, an intake of
guava can also help those patients who suffer from diabetes. The high level of
dietary fiber in guava helps to regulate the absorption of sugar by the body,
which decreases the chances of major spikes and drops in insulin and glucose in
the body. Studies have shown that consuming guava can help prevent the
appearance of type-2 diabetes.
3. Eyesight: Guavas are extremely good sources of vitamin-A, which is well
known as a booster for vision health. It can help slow down the appearance of
cataracts, macular degeneration, and general health of the eyes. It can not only
prevent degradation of eyesight, but even an improvement in eyesight once it has
begun to degrade.
4. Cancer Prevention: One of the most celebrated and important benefits of adding
guava to your diet is its ability to inhibit the growth and metastasis of cancerous
cells. There have been numerous studies done in recent years on guava’s effects
primarily on prostate cancer, breast cancer, and oral cancers. Guava leaf oil is
 7

extremely successful as an anti-proliferative substance, and has actually been

shown to be more effective than some leading modern medicines in reducing
cancerous growth. Guavas are also rich in lycopene, a powerful antioxidant that
has been shown to be wildly successful in reducing prostate cancer risk. That
same antioxidant has also shown to inhibit the growth of breast cancer cells,
although further human trials need to be done.

Finally, the naturally high levels of vitamin-C in guavas, which are four
times higher than the levels found in oranges (the traditional vitamin-C powerhouse),
provides the immune system a huge boost in antioxidants. Antioxidants are the major
lines of defense against the proliferation of free radicals in the body, which are one of
the main causes of serious conditions like cancer and heart disease. Therefore, adding
guava to your diet has numerous ways in which it helps you stay health and cancer-
free.

2.7.1 Benefit of Red Guava

1. Guava fruit contains very high antioxidant compounds produced by the
content of vitamin C, vitamin C is needed by the body for the formation of collagen
synthesis in the body. Collagen is a protein that is needed by the body in maintaining
the integrity of the blood vessels, skin, bones and other organs.
2. Red guava fruit is also highly efficacious in maintaining digestive health,
as in the guava fruit contains a natural fiber which is very useful in the conduct of the
digestive system such as difficult defecation, constipation and dispose of harmful
substances in the intestine.
3. Red guava fruit is also rich in vitamin B complex, so it is beneficial to
maintain a healthy body.
4. In addition , red guava fruit is also very efficacious in lowering high
blood pressure, because in red guava fruit content of potassium are able to stabilize
blood pressure.
5. The mineral content of copper contained in guava has been proven to be
effective in maintaining the function of the thyroid gland, in the event of disruption
of the thyroid gland, it will cause the emergence of a serious illness.
 8

6. Other mineral content found in red guava fruit is manganese, manganese

content can help in absorbing the nutrients in the food we eat. Therefore, consume
healthy foods so that nutrients are absorbed more leverage.
7. Red guava fruit is also highly efficacious in treating dengue fever, as red
guava fruit is rich in iron can help the formation of new blood cells in the body.
8. Guava is rich in magnesium which is highly efficacious for relaxation, so
it can help relax the muscles in the nerves in the body. In addition, consuming red
guava fruit after a day of activity can restore the lost stamina.
9. Vitamin B3 and B6 contained in red guava fruit is very useful in helping
to maintain the function of the brain by increasing blood circulation well.
10. Guava fruit is also very beneficial for maintaining healthy skin, because
in red guava fruit contains vitamin C, beta - carotene and antioxidants are also very
high. So that the skin will look brighter, softer and away from skin disorders such as
acne, dry skin, oily skin and other skin disorders So no wonder the guava fruit is
often used as an ingredient for making lotions for face and body.

2.7.2 Benefit of White Guava

1. Stop diarrhea. Consuming guava fruit can routinely be useful in treating
diarrhea, as guava fruit contains fiber which is very nutritious. How, you can make
juice or fruit can be consumed directly. In addition, the leaves of guava fruit is also
highly efficacious in treating diarrhea, way is by boiling the leaves of guava 4 pieces,
boiled with 2 cups water to boil and the remaining 1 cup only. Afterwards, drink
regularly 2 times a day .
2. Treat stomach ulcers. Guava fruit is also very efficacious to treat stomach
ulcers, way is to consume fruit regularly every day on a regular basis. Additionally,
you can boil the half- ripe guava in the split into several parts with 2 cups water to
boil. Then strain and drink the water routinely and regularly three times a day 1 cup .
3. To treat diabetes mellitus. The trick is, boiled guava half done with 1 iter
of water to the boil. After that, strain the water and drink regularly every day with the
rules of taking 2 times a day in the morning and afternoon.
4. Consuming guava fruit juice is very beneficial for patients with dengue
fever, because of guava fruit has an iron content which can assist in the formation of
new red blood cells.
 9

5. Guava fruit can also be useful for preventing cancer, because of guava
fruit contains vitamin C is very high so it can act as an antioxidant that kills cancer-
causing cells and ward off harmful free radicals attack.
6. In addition to treating various diseases, guava fruit can also be used to
care for beauty skin so the skin will appear smoother and softer. The trick is to
smooth the guava fruit to add a little water , then apply to all the skin or other skin.
Then let stand for 20 minutes, then wash and do the treatment on a daily basis.
Besides being able to smooth the skin, the above methods can be useful to prevent
acne, tackle oily skin and other skin problems.

2.8 The Way of Processing Guava Fruit

Guava fruit has the function to cure many diseases. The example are dengue

fever, diabetes mellitus, heart, cancer, diarrhea, and digestion diseases. There are so

many ways of processing guava fruit for health. Here are the step of processing.

Dengue Fever Medicine

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Method 1

Material:

Ripe guava and mengkal 3 pieces

Processing:

Ripe fruit blender until smooth, strain.

Drinking herbal juice 3 x 1 day to recover.

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Mengkal cored fruit, eating flesh along his skin.

Method 2

Material:

Guava

Turmeric 10 g

Buffoonery 10 gr

Processing:

Juice all the ingredients.

Drink potions Psidium guajava 2 x 1 day on a regular basis.

Cancer Medicine

Material:

Guava juice 200 ml

Melon juice 200 ml

400 ml apple juice

Pure honey 100 ml

Processing:

Mix all the juices into one, then blend again let mingled average. Then store in the

refrigerator.
 12

Drink herbal juice 2 x 1 day. Every time you drink 300ml. Perform routine.

Diarrhea Medicine

Material:

1-2 young guava fruit

Salt 1 gr

Processing:

Wash fruit thoroughly, then mash until smooth, add salt and squeeze to take water.

Drink potions diarrhea medication three times a day, each time drinking 2-3

tablespoons. Do it until it heals.

Diabetes Mellitus Medicine

 13

Material:

Guava mengkal 1 piece

3 cups water

Processing:

Mengkal fruit pieces, then boiled until boiling and let down to 1 cup, then strain the

mixture.

Drink potions 2 x 1 day.

Heart Amplifier Medicine

Material:

Guava juice 200 ml

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400 ml apple juice

Melon juice 200 ml

Pure honey 100 ml

Processing:

Blend all ingredients until smooth, then store in the refrigerator.

Drink potions guava 300ml every morning and evening regularly.

Facilitate Digestion

Material:

Guava juice 200 ml

Juice melon (Cucumis melo) 200 ml

400 ml apple juice

Pure honey 100 ml

Processing:

Blend all ingredients until smooth, store in the refrigerator.

Drinking juice twice a day. Respectively of 300ml. Do it regularly.

 15

Guava fruit is not only eaten directly, but we can process them into various

forms of food and beverages. We can process into juice, jam, nectar, puree, syrup etc.

Here are the step of processing.

Guava Juice

Raw material

- 3-4 guava fruit is ripe

- 500 milli liters of boiled water

- The sugar that has been dissolved

- sweetened condensed milk

- Ice cubes that have been planed

Processing

- Wash guavas until clean water flows.

- Split a guava each into 4 pieces.

- Put all the guava that has been cut and peeled into a blender.

- Add sugar that has dissolved sufficiently.

- Add the sweetened condensed milk to taste.

- Next add water as much as 3/4 of that we have prepared in advance.

- Add the ice cubes that have been shaved to your liking.
 16

- Mix it with Mixer until deemed guava has been smooth and all ingredients evenly

mixed.

- Next tasting was, if it is less sweet you can add the sweetened condensed milk,

guava juice if it is too thick, you can add water again.

- Next Mix it with Mixer until everything is evenly mixed.

- Furthermore, guava juice pour into 4-5 glasses of using a sieve to sift guava seeds.

- Super delicious guava juice was ready to be served in the middle of your beloved

family.

Guava puree

Raw material

- Ripe guavas

Materials and equipment

- Aluminium pot with lid.

- Pulper.

- Sieve (0.05 cm mesh).

- Kitchen utensils: wooden spoon, knives, wooden chopping block, an assortment of

plastic containers, kitchen cloths.

 17

- Glass jars with screw-band lids.

- Source of heat.

Processing

- Wash the guavas and drain.

- Cut in quarters and blanch, if necessary.

- Extract the pulp.

- Sieve the pulp so that it acquires a uniform consistency (optional).

- Pasteurize at 90°C for 60 seconds and pack.

- Label and store.

This is a basic product for the subsequent processing into other finished products,

such as nectars and clarified juices, pastes, jellies and jams.

Guava halves and slices in syrup

Raw material

- Unblemished and ripe guavas.

- Sugar and lemon juice.

Materials and equipment

- Medium and large pot with lid.

 18

- Scale.

- Plastic containers in which to store the guava pieces.

- Utensils: knives, trays, sieves, clean cloths, wooden spoons and wooden board.

- Refractometer.

- Source of heat.

Processing

- Select the unblemished fruits.

- Wash the fruits with drinking water and drain.

- Peel the fruits with a knife, taking care not to remove too much pulp with the skin.

- open the fruits in half and remove the pulp containing the seeds.

- Part of the halves that have been scooped out may be cut in smaller pieces.

- Blanch the guava pieces in boiling water for 2 minutes and cool with running water.

- Place the pieces of fruit in clean and sterilized jars. Fill them to two thirds of their

capacity approximately.

- Prepare the syrup:

The packaging medium may be constituted by the juice of the guavas,

obtained by squeezing the pulp that contained the seeds. Add sugar to the juice to

obtain a certain Brix°, according to the final degree of sweetness desired (usually, the

syrup should be of about 30-35 Brix°.

On the other hand, the syrup may consist of a simple sugar and water solution

with the required Brix°.

- Heat the syrup and bring to a boil. Add two spoonfuls of lemon juice per liter.

- Add the hot syrup to the guava pieces in the jars, filling the jars to the brim.

- Close the jars tightly and let them settle for 2 minutes, so that they warm up.

- Place the hot jars in a bag and introduce the bag in a pot containing boiling water.
 19

- Sterilize the jars for 20 minutes and then cool with running water, making sure that

the cold water does not come into direct contact with the jars.

- Dry the jars and seal the lids with adhesive tape.

- Label the jars and store.

2.9 Desimination of Guava Fruits

Guavas are evergreen, shallow-rooted shrubs or small trees to 33 ft, with

spreading branches. Growth in California is rarely over 10 - 12 feet. The bark is

smooth, mottled green or reddish brown and peels off in thin flakes to reveal the

attractive "bony" aspect of its trunk. The plant branches close to the ground and often

produces suckers from roots near the base of the trunk. Young twigs are quadrangular

and downy.

The tropical guava is best adapted to the warm climate of Florida and Hawaii,

although it can be grown in coastal Southern California, and with some protection,

selected areas north to Mendocino County. Guavas actually thrive in both humid and

dry climates, but can survive only a few degrees of frost. The tree will recover from a

brief exposure to 29° F but may be completely defoliated. Young trees are

particularly sensitive to cold spells. Older trees, killed to the ground, have sent up

new shoots which fruited 2 years later.

Guavas can take considerable neglect, withstanding temporary waterlogging

and very high temperatures. They tend to bear fruit better in areas with a definite

winter or cooler season. The adaptability of the guava makes it a serious weed tree in

some tropical areas. The smaller guava cultivars can make an excellent container

specimen.
 20

Guava seed remain viable for many months. They often germinate in 2 -

3 weeks but may take as long as 8 weeks. Since guavas cannot be depended upon to

come true from seed, vegetative propagation is widely practiced. They are not easy to

graft, but satisfactory techniques have been worked out for patch-budding by the

Forkert Method (probably the most reliable method), side-veneer grafting, approach

grafting and marcotting The tree can also be grown from root cuttings. Pieces of any

roots except the smallest and the very large, cut into 5 - 10 inch lengths, are placed

flat in a prepared bed and covered with 2 - 4 inches of soil, which must be kept

moist. They may also be grown by air-layering or from cuttings of half-ripened

wood. Pieces 1/4 - 1/2 inch will root with bottom heat and rooting-hormone

treatment. Trees grown from cuttings or air-layering have no taproot, however, and

are apt to be blown down in the first 2 or 3 years. One of the difficulties with budded

and grafted guavas is the production of water sprouts and suckers from the

rootstocks.

Desimination of Guava Fruits in Indonesia

Guava is a plant that can grow in the fertile area has a tropical climate, such

as Indonesia. Upland areas are favored by wet nan guava plants, for example in the

area of Berastagi, Karo, and Forth.Upland areas tend to be soaked is also very

suitable for guava plants, such as in Bandung. In addition to these two regions, guava

plants can also be grown in the fertile lowland dry like Semarang.
 21

BAB 3 : CLOSING

3.1 Conclusion
Guava fruits, usually 4 to 12 centimetres long, are round or oval depending

on the species. They have a pronounced and typical fragrance, similar to lemon rind

but less sharp. The outer skin may be rough, often with a bitter taste, or soft and

sweet. Varying between species, the skin can be any thickness, is usually green

before maturity, but becomes yellow, maroon, or green when ripe. The pulp inside

may be sweet or sour and off-white ("white" guavas) to deep pink ("red" guavas).

The seeds in the central pulp vary in number and hardness, depending on species.
Guava is low in calories and fats but carry several vital vitamins, minerals,

and antioxidant poly-phenolic and flavonoid compounds that play a pivotal role in

the prevention of cancers, aging, infections, etc.

The fruit is very rich source of soluble dietary fiber (5.4 g per 100 g of fruit,

about 14% of DRA), which makes it a good bulk laxative. The fiber content helps

protect the colon mucous membrane by decreasing exposure time to toxins as well as

binding to cancer-causing chemicals in the colon.Guava-fruit is an excellent source

of antioxidant vitamin-C. 100 g fresh fruit provides 228 mg of this vitamin, more

than three times the required DRI (daily-recommended intake). Flesh just underneath

its outer thick rind contains exceptionally higher levels of vitamin C than its inner

creamy pulp.

3.2 Recommedation
The authors suggest to the reader that
1. So that readers know the benefits of eating guava
2. The authors recognize that there are still many shortcomings of this paper
 22

REFERENCE

http://manfaat.co/manfaat-buah-jambu-biji-putih.html
https://www.crfg.org/pubs/ff/guava.html
http://infobuahjambu.blogspot.co.id/2013/02/membedah-klasifikasi-jambu-biji.html
https://www.plantvillage.com/en/topics/guava/infos/diseases_and_pests_description_
uses_propagation
http://manfaat.co/10-manfaat-buah-jambu-biji-merah.html
http://www.foodofy.com/guavas.html
http://healthyeating.sfgate.com/guava-nutritious-2443.html
http://herbal.tanijogonegoro.com/2013/04/jambu-biji.html

http://www.tiportips.com/2013/06/Tips-Cara-Membuat-Jus-Jambu-Biji-Lezat.html

http://www.fao.org/docrep/x0209e/x0209e07.html

Ortho Books. All About Citrus and Subtropical Fruits. Chevron Chemical Co. 1985.
pp. 49-50