Development of jam from Nypa fruticans

Abstract

Nipah ( Nypafruticans) was made into jams, namely, Nipah Jams. Three variations of Nipah jams were developed with three different formulations. The differences were based on the amount of Nipah flesh added into the jam : Nipah jam with 40% Nipah flesh, 60% Nipah flesh and 80% Nipah flesh. This food product was subjected to physical and chemical analyses as well as comparative sensory evaluation. Sensory analysis shown that there has no significant difference (p<0.05)for all attributes such as color, texture, spreadability, sweetness, sourness, taste and overall acceptance for sensosy test for 3 formulations of jams with different Nipah percentages. This result shown that with increasing Nipah flesh in jams does not affect the score of preference much in jams. However, results revealed Nipah Jam with 60% ofNipah flesh was the most accepted (with 5.06 mean score).The colors of Nipah jam with 40% of Nipah flesh was more brighter and a bit more yellowish than other jam with 60% and 80% of Nipah flesh. For proximate analysis, moisture, carbohydrate, protein, fat and fiber content in Nipah jams increase as the percenteage of Nipah flesh used in jams increased too. It was also found that a Nipah jam is low in protein, fat and fiber and high in moisture and carbohydrate. For physical analysis, significant different (p< 0.05) was shown only in pH and texture of the jam. The firmness of N ipah jams increased when the amount of Nipah flesh in jams increased too. Other physical properties such as total soluble solid and color of jam not affected by the percentage of Nipah flesh used in the jams.