Physicochemical and sensory evaluation of ripe banana jam products

Mohamad Diah, Nurul Amirah and Asman, Saliza (2024) Physicochemical and sensory evaluation of ripe banana jam products. In: Enhanced Knowledge in Sciences and Technology.

Text P17015_1ec66e65385618467de285fe1188d96b.pdf 16.pdf Download (647kB)

Abstract

Bananas are one of the most extensively consumed fruits in the world due to their unique taste, dietary value, and versatility. The main ingredient in the production of banana jams is banana, sugar, and pectin. The objective of this study is to evaluate sensory characteristics of ripe banana jam from Musa acuminata and Musa paradisiaca as well as to examine the physicochemical properties of ripe banana jam from Musa acuminata and Musa paradisiaca. Physicochemical analysis that was carried out in this study are colour analysis, total soluble solids analysis, ash percentage analysis, pH analysis, moisture analysis, viscosity analysis, and texture analysis. From the results, total soluble solids were found to be in the range between 60 to 66% Brix, with ash content of 2.31% for M. acuminata and 1.06% for M. paradisiaca, pH value ranges between 3.5 to 4.2. The moisture content means for both samples, M. acuminata and M. paradisiaca are 33.8 and 27.95, respectively, with findings of texture reading that include hardness at range of 58.0 to 67.0 and stickiness at range of -40 to -50. It is summarised from the results of the physicochemical study and sensory evaluation that Musa acuminata jam has been found to be more preferable compared to Musa paradisiaca jam. The outcomes of this study enhance understanding of the variables that affect jam quality, which presents potential for improving processing methods and satisfying consumer demands. The food sector may benefit greatly from this research, which will direct future efforts towards maximising banana jam production and might generate innovative ideas to increase the attractiveness of these popular fruit preserves

Item Type:	Conference or Workshop Item (Paper)
Uncontrolled Keywords:	Musa acuminata, Musa paradisiaca, physicochemical properties, sensory evaluation
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Applied Science and Technology > FAST
Depositing User:	Mrs. Sabarina Che Mat
Date Deposited:	27 Mar 2025 04:04
Last Modified:	27 Mar 2025 04:04
URI:	http://eprints.uthm.edu.my/id/eprint/12203

Actions (login required)

View Item