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Sheets Jam and Fruit Leather to Increase the Value Added of Mango and Guava

Mango and guava fruits have thick flesh and a strong flavor so they are suitable to be processed into puree-based products (fruit pulp-based products). in orer to obtain the optimal benefits of mango and guava, all efforts to increase quality and to make some diversification of existing processing products into relatively new products, such as sheet jam and fruit leather needs to be done. Therefore, Jakarta Assessment Institute for Agricultural Technology (Jakarta AIAT) had conducted a study that aimed to develop an efficient, easy and cheap technology on production of sheet jams and fruit leathers from mango and guava. The study included the assessment of formula of sheet jams that focuses on the filler / binder, was agar-agar (seaweed jelly). While the study of fruit leather was focused on the use of fillers and drying process.

Based on the results of the formula study of mango sheet jam, it was known that the optimal concentration of agar was 1.5% (without any addition), while for guava sheet jam, the optimal concentration of agar was 2% with the addition of water as much as 50% of the total  guava puree. Sheet jam with those agar concentration could be lifted completely from the sheet-shaped pan (mold) with the optimal density (not wet but not too dry as well). Meanwhile, the results of the study of fruit leather indicated that mango fruit leather was better without any filler material, whereas guava fruit leather needed the addition of water as much as 100% of the total puree (guava puree : water = 1:1) with no added fillers.Tthe characteristics of fruit leathers which dried on 75 0C for 5 hours in household scale oven were dried well, overall fruit leather could be lifted without breaking, could keep the shape just as same as the sheet-shaped pan (mold), have smooth surface without cracks texture and have chewy texture when bitten. The colour of mango fruit leather was bright yellow, whereas guava fruit leather was bright red. Organoleptic test results showed that both products had the high level of preference and consumer acceptance on taste, color, aroma and overall appearance.