Development of sugarcane (Saccharum Officinarum L) jelly

Abstract

This study was carried out to see the potential of sugarcane in development of jelly product. In this study, the entire samples with different ratio of juice and sugar where sample }(control) was 45:55, sample 2 was 47:53, sample 3 was 49:51, and sample 4 was 51:49. Analysis that had been carried out was determination of total soluble solid (0Brix), water activity (aw), pH, texture, colour ('L', 'a' and 'b') and sensory analysis. Result revealed that sample 4 had the highest mean score for total soluble solid analysis with value 70.96 ± 0.76 which were significantly different compared to sample 1 and sample 2. Sample 1 (control) had significantly different (p<0.05) compared to other samples in water activity (aw) analysis with value 0.738 ± 0.006. Sample 2 had achieved the highest mean score in texture analysis and significantly different (p<0.05) compared to other samples. The result shows that sample with different juice: sugar ratio have influence physical properties of sugarcane jelly. The attributes for sensory evaluation were colour, texture, sweetness, taste and overall acceptance. Sample 1 had the highest mean score on attribute texture, sweetness, taste and overall acceptance where sample 2 had the highest mean score for attribute colour. From the result obtained, sugarcane can be one of the potential source in jelly production.