The Effect of Sugar and Agar-agar Concentration on Nypa Fruit Slice Jam

Authors

  • Surhaini Surhaini Technology of Agricultural Product Department, University of Jambi, Jambi
  • Mursyid Mursyid Technology of Agricultural Product Department, University of Jambi, Jambi

DOI:

https://doi.org/10.22437/ifstj.v1i1.5008

Abstract

Nypa fruticans or known as nypa produces considerable amount of fruit with high content of carbohydrate. The mesocarp of the mature fruit is a potential source of energy but underutilised. This research was conducted to study the production of nypa slice jam by focussing on the effect of sugar and agar-agar concentration on the physical, chemical and sensory properties of nypa slice jam. Sugar and agar-agar concentration affect rendemen, crude fibre content, total soluble solid, water content, colour, texture, taste, flavour and overal acceptance of slice jam from nypa fruit.

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References

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Published

2018-05-17 — Updated on 2018-05-17

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How to Cite

Surhaini, S., & Mursyid, M. (2018). The Effect of Sugar and Agar-agar Concentration on Nypa Fruit Slice Jam. Indonesian Food Science and Technology Journal, 1(1), 12–14. https://doi.org/10.22437/ifstj.v1i1.5008

Issue

Vol. 1 No. 1 (2017): Volume 1 Number 1, December 2017 |IFSTJ|

Section

Articles

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Copyright (c) 2018 Indonesian Food Science and Technology Journal

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