Year: 2018
Type: article
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.
Author: Surhaini Mursyid
Institution: Universitas Jambi
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2811188142