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

Indonesian Food Science and Technology Journal · Vol. 1 No. 1 (2018) · hlm. 12–14

DOI
10.22437/ifstj.v1i1.5008
ISSN
2615-367X
Terbit
2018-05-17
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

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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  • Universitas Abdurahman Saleh Situbondo
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Indriyani IndriyaniUniversitas Abdurahman Saleh Situbondo1
Ono HerlandaAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">The Effect of Sugar and Agar-agar Concentration on Nypa Fruit Slice Jam</dc:title>
	<dc:creator xml:lang="en">Surhaini, Surhaini</dc:creator>
	<dc:creator xml:lang="en">Mursyid, Mursyid</dc:creator>
	<dc:description xml:lang="en">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. </dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2018-05-17</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/5008</dc:identifier>
	<dc:identifier>10.22437/ifstj.v1i1.5008</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 1 No. 1 (2017): Volume 1 Number 1, December 2017 |IFSTJ|; 12-14</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/5008/8868</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2018 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
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