Effect of Sugar on Nutrient Composition and Shelf Life of Red Guava Jams

Abstract

Red guava as fruit jams normally preserved using added sugar to prolong its shelf life. Heating process and different sugar content could affect in nutrient content and expiration date. Hence, the aim of this study was to evaluate the nutrient content and shelf life of jams based on two different sugar content. Two hundred (jam A) and two hundred and fifty grams of sugar (jam B) was added in 800 grams of guava then cooked at 70°C within an hour. Protein and fat was measured using Kjeldahl and soxhlet, while water and ash content was analyzed using thermogravimetry and dry ash method. Carbohydrate was calculated using by difference method. Shelf life determination was obtained using organoleptic test, containing taste, aroma, and visual sensory. In result, jam A have a higher protein (0.334%), fat (1.567%), and water (29.21%) than jam B (0.306%; 1.092%; 27.32%). On the other hand, ash (0.34%) and carbohydrate (68.549%) in jam A are lower than B (0.37% and 70.912 respectively). Overall, jam A have a higher protein, fat, water and carbohydrate content than jam B. A higher water content potentially indicate a lower shelf life which seen in jam A. In conclution, terms of nutritional composition, jam A have higher content than jam B, but have lower shelf life.