Abstract:
This project was to develop jam from 'buah mentega' (Diospyros blancoi), to determine
the physicochemical properties of developed 'buah mentega' jam and to determine the
most acceptability of 'buah mentega' jam by using sensory evaluation. This study was
important to diversify provide information on physicochemical characteristics of 'buah
mentega' jam. Besides, this study gives consumers a chance to try other jam in order to
create variability of fruit jam in daily meals with breads. This study also varies the uses
of 'buah mentega. To date, no study had been done on producing 'buah mentega' jam and
its physicochemical characteristics. The sample was bought from Seberang Takir and
Cabang Tiga, Kuala Terengganu, Terengganu. 'Buah mentega' was processed into 'buah
mentega' puree. The 'buah mentega' puree, sugar, pectin and citric acid were mixed well
and cooked according to the jam preparation method until the total soluble solid reached
68
Brix value. Jam produced was then bottled with hot-filling method. Physicochemical
analyses had done on 'buah mentega' jam included total soluble solid, pH, water activity,
texture (spreadability) and color. Proximate analyses had done on produced jam included
moisture content, crude protein content, crude fat content, ash content, crude fiber content
and total carbohydrate.
