Development and physicochemical analysis of diospyros blancoi (buah mentega) jam

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.