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The vast array of health benefits that are attributed to wood apples are mainly due to their
nutrients, vitamins, and organic compounds, including their tannins, calcium, phosphorous, fiber,
protein, and iron. The pulp can be eaten raw, but it is popularly scooped out and frozen, or made
into jam. It can also be mixed with coconut milk for a delicious, health beverage, or frozen into ice
cream. In this research, we examine the effect of mixture formula and pasteurization to product
shelf-life. Our results show the mixture formula 10% fruit juice, 3% honey, and final dry matter
20oBx to get the best product sensory characteristics. The pasteurization strongly affects to the
vitamin C loss. Owing to the low pH (2.9-3.5) and low pasteurization temperature 85oC with the
pasteurization unit 8.2 minutes, we receive the good product quality in 4 weeks of preservation.
Keywords: Wood apple, mixture, pasteurization, beverage