The effect of variations in sugar and pectin concentration on the physicochemical and organoleptic properties of fruit jam made from seed production melon

¹ Food Engineering Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, Indonesia
² Food Industry Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, Indonesia
³ Agricultural Engineering Study Program, Department of Agricultural Technology, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Melon jam has a sweet taste, made from melon, sugar, pectin, and acid. The melon used for this study are intended for seeding and have slightly different characteristics to commercial melons.This study aimed to determine the effect of different concentrations of sugar and pectin on the physical properties of the fruit jam. This study used completed randomized design. The treatment applied were various concentration of sugar (30%,40%,50%), 15% glucose, and pectin (0,1%,0,2%,0,3%). Chemical analysis were pH levels, total dissolved solids, reduced sugar levels, vitamin C, and organoleptic properties of the jam. The results showed that the increasing concentrations of sugar and pectin reduce the spreadability of melon jam. Total dissolved solids of melon jam were 51.75°Brix to 69.85°Brix. The results of the hedonic quality assesment indicated that different concentrations of sugar and pectin had a significant effect on the aroma and texture of the jam, as the concentration of crystal sugar and pectin increases, the texture of the jam becomes thicker and more densely structured. The characteristics of melon jam also influenced by the properties of the melon used, which has a mild, distinctive aroma and flavor.