This research was carried out to determine the effect of resin weight and extract flow rate
during deacidification on the oxalic acid content, physicochemical and antioxidative properties
of starfruit extract. Nine treatments which consisted of different combinations of resin weight
(3, 5 and 8 g) and flow rate (6, 9, and 12 ml/min) were carried out. Parameters measured
were oxalic acid content, pH, total polyphenol content, vitamin C and free radical scavenging
activity (DPPH). Increasing the weight of resin and decreasing the flow rate increased the pH
of starfruit juice. The pH of starfruit juice increased from 3.6 for control to 9.9 for sample
deacidified with 8 g of resin at flow rate of 6 ml/min. Oxalic acid content of starfruit juice
showed a significant (p