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.
Highlights
FAO has declared nypa fruticans as nonthreatened palm in South East Asia available in considerable amount to be utilised
This research was conducted to study the production of slice jam from mesocarp of young nypa fruit obtained in mangrove area in Jambi Province
This resulted of slice jam formulation was 65% nypa pulp, 25-45% sugar, 2.5-3.5% agar-agar, 0.5% citric acid, and 5% margarine
Summary
FAO has declared nypa fruticans as nonthreatened palm in South East Asia available in considerable amount to be utilised. Several parts of nypa tree have been utilised such as leaves for thatching or roofing and nypa sap for making sugar The other parts such as the the frond and the fruits have not been utilised yet. Mesocarp of nypa palm contains different amount of carbohydrate, protein, fat and ash depend on the growth location and the maturity of the fruit [4]. This research was conducted to study the production of slice jam from mesocarp of young nypa fruit obtained in mangrove area in Jambi Province. The study was focussed on the effect of sugar and agar-agar concentration on the chemical and sensory properties of slice jam
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