Development of Kersen (Muntingia Calabura) Spread Jam as an Alternative Local Comodity Product

Kersen fruit is very abundant in South East Asia. It has a lot of advantages despite of the lack of the usage. The aim of this research was to develop food product form Kersen as local underused commodity. Jam produced using 100 g Kersen pulp; 60 g sugars; 20 g Apricot gel; and 0.1 ml red food colorant. 2 g and 4 g of Kersen leave powder was added as treatment. Jam produced using boiling method. End points determined using spread sheet method. Proximate and sensory evaluation was conducted during three-month storage time. Highest total sugar was found in 2 g Kersen leave powder product (37 g/100g). Addition of 4 g Kersen leave powder decrease total sugar from 35.64 g/100g to 25.14 g/100g. Product with 2 g and 4 g Kersen powder leave decrease reducing sugar from 25.54 g/100g to 5.54 g/100g and 5.37 g/100g respectively. Highest moisture and ash content found in control (45.89 g/100g and 0.72 g/100g respectively). Highest fat and protein content found in 4 g leave powder treatment (1.66 g/100g and 1.24 g/100g respectively), while highest carbohydrate found in 2 g leave powder treatment (51.33 g/100g). During three-month storage time, total sugar and reducing sugar of Kersen jam were increase, protein content decrease, while total ash amount relatively stable. Acceptable rate was decreased during storage time, where highest acceptance rate found in control (4.328 from 5 level likert chart). After three-month storage time Kersen jam with 4 g Kersen leave powder found unacceptable.