THE PRODUCTION OF PEDADA FRUIT JAM (SUBSTITUTION OF PEDADA FRUIT) (Sonneratia caseolaris)) WITH HAWAIIAN PAPAYA (Carica papaya L.)

Abstrak

The purpose of this study is to find out how mangrove apple jam is made (mangrove
apple (Sonneratia caseolaris) substituted with Hawaiian papaya (Carica papaya
L.)). Mangrove apple jam is made through several processes which includes the
preparation of ingredients, fruit smoothing, heating or cooking, and the addition of
sugar that is 40% of the overall weight of the ingredients. The cooking process of
the jam takes 15 minutes in 105°C temperature while being constantly stirred until
it becomes thick. The method used for this study is chemical testing by analyzing
the water content, ash content, the total acidity and pH. The calculation results
show that the mangrove apple jam, mangrove apple (Sonneratia caseolaris) being
substituted with Hawaiian papaya (Carica papaya L.) given the 50%:50%
treatment was the best treatment possible. The jam had 12,47% water content,
16,89% ash content, 9,5% acidity, and pH 4.