Proximate and Sensory Analysis of Homemade Kersen (Muntingia calabura) Jam with Stevia Extract Substitution

Abstract

Kersen jam is a healthy food alternative produced from underused crop of Indonesia. However, the calorie content of it still considerably high. The aim of this research was to analyze proximate characteristic and acceptance of new formulated Kersen jam substituted with stevia extract. Kersen Jam was made using heating and stirring method. Total sugar and reducing sugar were analysed using titrimetric method. Moisture content and total fat was analyzed using gravimetric method. Fat content was analyzed using Soxhlet method, while protein content was analyzed using Kjeldahl method. Total calories were analyzed using calculation method. Sensory analysis was conducted on 25 semi-trained panellists using level 5 Likert chart. Substitution of sugar with stevia extract significantly increased the total sugar while significantly reducing sugar content of jam. The substitution did not significantly change moisture and total ash. Total fat, total protein, carbohydrates, and calories were significantly increased by the substitution. No coliform was found during observation. The substitution significantly reduced the acceptance of Kersen Jam from 4.13 to 3.63 from 5 level Likert chart. Substitution of stevia extract to homemade Kersen Jam affected the proximate and sensory characteristic of the product. Keywords: proximate analysis, sensory analysis, Muntingia calabura, jam