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Tamarind fruit is usually consumed fresh and the seed discarded. Tamarind pulp has a unique sour
taste due to the natural occurrence of sugars and plant acids together. There is an increase in the
demand for juice and juice type beverages. In this study, we focus on investigation of favourable
conditions for manufacturing tamarind beverage. Our results show that the blanching time 3 minutes
in 85oC by water with a formula composition as following water 66.78%, puree 22.26%, sugar
10.5%, salt 0.12%, citric acid 0.08%, vitamin C 0.1%, sodium benzoate 0.1%, agar 0.06%.
Keywords: Tamarind, blanching, composition, beverage