EFFECT OF SUCROSE CONCENTRATION AND CASHEW FRUIT PULP ON THE TOTAL FOOD FIBER, VITAMIN C, SUGAR CONTENT, AND WATER ACTIVITIES OF CASHEW JAM

Abstract

ABSTRACT

This research aims to determine and obtain a combination of treatments of sucrose concentration and cashew fruit pulp on sugar content, vitamin C content, total fiber content and activity of water of cashew jam. The factor in this research is the combination of sucrose + cashew pulp (A) in making cashew jam. This research was designed with 5 (five) treatment combinations of sucrose concentration and cashew pulp, namely: A1 = 45% sucrose + 55% cashew pulp, A2 = 50% sucrose + 50% cashew pulp, A3 = 55 sucrose + 45% pulp cashew pulp, A4 = 60% sucrose + 40% cashew pulp, A5 = 65% sucrose + 35% cashew pulp. The variables observed were vitamin C content, total sugar content, total fiber content and activity of water (Aw). The research data were analyzed using descriptive statistical methods which included mean and standard deviation or standard error/SE. The research results obtained were the highest vitamin C content: 154.142 ± 2.692 mg in treatment A1 (45% sucrose + 55% cashew pulp), the highest sugar content: 76.843 ± 0.103% in treatment A5 (65% sucrose + 35% cashew pulp ), the highest total dietary fiber content: 2.199 ± 0.029% in treatment A1 (45% sucrose + 55% cashew pulp) and the lowest activity of water: 0.745 ± 0.014 in treatment A5 (65% sucrose + 35% cashew pulp).

Keywords: cashew; sucrose; jam