Authors : Rusdin Rauf and Reni Gustia
Abstract: Purple Sweet Potato (PSP), both raw and flour can be processed into jam. This study was aimed to evaluate the physico-chemical properties and acceptability of PSP jams made from raw material and flour with the variation of pectin levels. The research was conducted by making jams from both raw PSP and PSP flour, each was added with various pectin levels, i.e., 1.50, 1.75 and 2.00 g. The quality of jams was then measured from the viscosity, pH, moisture and acceptance levels. The results showed that the viscosity of jams from flour (jam-F) was higher than that from the raw PSP (jam-R). The greater the pectin level, the higher the viscosity of the jams. The pH of jam-R was lower than jam-F where the higher the pectin level used, the lower the pH of jams. There was no effect of pectin levels on the moisture content of both jam-R and jam-F. However, the type of preparation affected the moisture content that the jam-F indicated to have higher moisture than the jam-R. Generally, the jam-R displayed higher acceptability than the jam-F. The jam-R with 2.00 g pectin revealed the highest acceptability.
Rusdin Rauf and Reni Gustia, 2019. Physico-Chemical Properties and Acceptability of Purple Sweet Potato Jams with Various Levels of Pectin. Journal of Engineering and Applied Sciences, 14: 6192-6196.