Indonesian Food Science and TechnologyJournal
Vol. 1 No. 1 (2017): Vol 1, No 1, December 2017

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

Surhaini Mursyid (University of Jambi)

Article Info

Publish Date
17 May 2018

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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Journal Info
Indonesian Food Science and TechnologyJournal
Website

Abbrev

ifstj

Publisher

Universitas Jambi

Subject

Agriculture, Biological Sciences & Forestry

Description

The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers ...