Abstract
The utility model relates to a process of producing Lubeg (Syzygium spp) Fruit Bar which comprises of preparing of lubeg puree, determining the initial TSS, adjusting the TSS 25 Brix by adding sugar, adding preservative, heating and cooling the lubeg mixture, sulfating, drying of lubeg mixture, molding and cutting of dried lubeg leather into bars, packing of lubeg bars in cello sheets and in labeled cartons, and storing of the finished product.