AMALI 1 PROCESSING OF JAM, CORDIAL AND

FRUIT JUICE
PEMPROSESAN MAKANAN
STM 3304

NAMA KETUA/NO MATRIK: Nur Fatihah Maisara bt Muhamad Rohaizan S46137

NAMA AHLI/NO. MATRIK: 1) Izyan Diana bt Abidin S45928

2) Afiqah bt Abd Alim S46222
3) Hasya Kamalin bt Mohamad Mahadzir S46017
4) Looi Ean Peng S46214
5) Intan Anis bt Mohd Saupi S47612
6) Liyana Syatiqah bt Ishak S46021

IJAZAH SARJANA MUDA SAINS MAKANAN

(TEKNOLOGI MAKANAN)
FAKULTI PERIKANAN DAN SAINS MAKANAN
INTRODUCTION

Processing of Jam, Cordial and Fruit juice is the way in preserve the fruit product

for the longer shelf life since many type of fruit are seasonal and easy to deteriorate.

Jam processing is the common preservation for fruit by cooking the fruit with sugar,

pectin and citric acid. In this experiment, the processing of pineapple Jam was carried

out by unit operation starting from cutting, washing and blend the pineapple flesh,

heating process and until the packaging. The Pectin and citric acid was added to the jam

during heating process in order to ensure the quality of the product. Citric acid is added

to obtain the correct balance needed to produce the jam. A good quality of jam can be

test by spread test by spreading the sample on the surface of bread to determine either

it is easy to sweep or not. The bright colour and the typical sweet-sour flavour is desire

for better quality of the jam.

The fruit cordial is the sparkling, clean, sweetened fruit juice and need to be

diluted before it can be consume for drink. In order to increase the Brix value the sugar

and citric acid were added in the processing. A minimum percentage of 30% total of

soluble solid as well as a minimum 25% of fruit juice must be reached at the final

product. Each of the step was focused and extra ingredient such as Carboxymethyl

Cellulose (CMC), Xanthum gum and Sucrose to ensure the quality of the product. The

function of each step processing and also use of different ingredient were studied to

ensure better sensory characteristic, more stable shelf life, and higher quality of

nutritional value of cordial.

The fruit Juice is the common fruit product in industry. Most juice producers use

batch mixing technology. In batch mixing the concentrate is then led to mixing batches

and water is added to reach the right dilution degree, according to client’s recipe and

each country standards for juice. Other additives, such as vitamins, can be added at this

stage as well to obtain a vitamin enriched juice for example. Fruit juice can take on many
form, including a natural-style cloudy product, nectar type containing suspended solids,

a fully clarified juice, juice concentrate and fruit drinks. The processing of fruit juice

involve washing, extraction, clarification and preservation.

Objective

1. To study the method in processing of Pineapple jam, Tamarind cordial and Orange

fruit juice in order to maintain and prolong the shelf life of the fruit.

2. To determine the quality of the cordial, fruit juice and also fruit jam by the drop water

test, spread test, and also spoon test.

3. To identify the solid content and the pH of the jam by dissolving the jam in distilled

water in a ratio 1:1 ratio (W/W).

Procedure

PROCESSING OF JAM

Material

Refractometer (0-80 °Brix), pH meter, lid, blender, thermometer, 3 container (sterile

using hot water 80 °C)

Formulation

Ingredients Quantity Percentage (%)

1 Pineapple puree 500 g 45.05

2 Sugar 590 g 53.15

3 Pectine 5g 0.45

4 Citric acid 15 ml 1.35

Total 1110 100

 1) The pineapple skin was peeled off and cleaned. The fruit was blend, pH and

solids content (using 0-80 °Brix refractometer) was determined.

2) 50 grams of fruit puree were weighed and the volume of citric acid required to

reach pH 3 were determined and for our group the volume of citric acid needed

was 15 ml.

3) All the the ingredients needed were weighed.

4) Pectin was mixed with with some sugar.

5) The mixture was heated in a pot until almost boiling.

6) The remaining sugar were gradually added until the soluble solids reach 68 °Brix.

The jam was left until cold before testing with refractometer.

7) The fire was removed and citric acid was added.

8) The jam was left to cool slightly before filling it in a clean bottle. The headspace

was leaved for about 4mm and the bottles were immediately covered with lid.

PROCESSING OF CORDIAL

Material

Refractometer (0-80 °Brix), pH meter, lid, blender, thermometer, 1 bottle (sterile using

hot water 80 °C)

Formulation

Ingredients Quantity Percentage (%)

1 Tamarind 185 g 18.5

2 Hot water 450 ml 45

3 Sugar 362.5 g 36.25

4 Thickener (CMC) 1g 0.1

5 Citric acid 0.8 g 0.08

6 Food preservative (sodium benzoate) 0.5 g 0.05

7 Colorant (caramel brown) 10% solution 0.2 g 0.02

1000 100

Procedure

1) The tamarind fruit was soaked in hot water until expand.

2) All the ingredients were filtered using muslin cloth.

3) The extract was collected and weighed. The pH and °Brix was determined.

4) The extract was cooked in sugar and thickener (mixed with a little sugar) at 90 °C

for 5 minutes.

5) The juice was heated until 45 °Brix obtained.

6) Citric acid was added.

7) The pH was determined and adjusted using citric acid (3.5-4.0).

8) Food preservative and food colorant were added, stirred and fire was removed.

9) The cordial was cooled to 50 °C and placed in plastic bottle (PET).

10) Dilution was prepared and sensory evaluation was performed.

PROCESSING OF FRUIT JUICE

Material

Refractometer (0-80 °Brix), pH meter, lid, blender, thermometer, 2 small and 1 big bottle

(sterile using hot water 80 °C)

Formulation

Ingredients Quantity Percentage (%)

1 Orange juice 400 ml 20

2 Sugar 200 g 10

3 Guar gum 0.6 g 0.03

4 Pectine 0.2 g 0.01

5 Cloudy agent 1g 0.05

6 Citric acid 0.6 g 0.03

7 Water 1397.6 ml 69.88

8 Preservative (sodium metabisulphite) 0.28 g 140 bsj

Total 2000 100

Procedure

1) Orange juice was already prepared by lab assistant.

2) All the ingredients required were weighed.

3) CMC and guar gum was mixed with some of the sugar.

4) The juice was cooked with water, sugar and CMC until achieved 90 °C for 5

minutes.

5) Preservative, citric acid, cloudy agent and colorant was added. The mixture was

stirred and fire was removed.

6) The drink was left to cool down to 60 °C.

7) The drink was filled in the bottles and the cap was screwed.
RESULT
Sample: Pineapple jam

Figure 1: Final product of jam

Ingredients Quantity Percentage (%)

1 Pineapple/fruit puree 500 g 50.85

2 Sugar 590 g – 126.8 g = 463.2 g 47.11

3 Pectin 5g 0.51

4 Citric acid 15 mL 1.53

TOTAL 983.2 100

pH fruit ˚Brix pH jam (soluble ˚Brix

(before (before) solid content)
Before 3.66 9.44 - -

After - - 2.89 67.4

Test for quality of the jam

Drop water test

Before After
The jam took time to be dissolved in water

Spread test

The jam was easy to spread on the bread

Spoon test

The jam is coated at the back of spoon and easily

spread.

Sample: Cordial product (Tamarind cordial)

 Figure 2: Final product of tamarind cordial

No Ingredient Weight (g) Weight (%)

1 Tamarind 185 18.5

2 Hot water 450 ml 45

3 Sugar 362.5 36.25

4 Thickener (Xanthan gum) 1 0.1

5 Citric acid 0.8 0.08

6 Food preservative (sodium benzoate) 0.5 0.05

7 Colorant (caramel brown) 10% solution 0.2 0.02

Weight of tamarind (before) = 450.88 g

pH value

pH value (before) pH value (after)

2.53 2.55

Solid content

˚Brix (before) ˚Brix (after)

17.5 60.0

Observation :
Ratio Observation

1:15 ( 10 g cordial : 15g water) Taste good

Sample: Fruit juice product (Orange juice)

Figure 3: Orange juice Figure 4: Orange juice after a

week

No Ingredients Weight (g/ml) Weight (%)

1 Orange juice 400 20.67

2 Sugar 200 - 65.27 = 134.73 6.96

3 Guar gum 0.6 0.03

4 CMC 0.2 0.01

5 Cloudy agent 1.0 0.05

6 Citric acid 0.6 0.03

7 Water 1397.6 72.23

** Preservative (sodium metabisulphite) 0.28 144 ppm

TOTAL 1935.01 100

 Cloudiness Sedimentation Presence of mold

Before No No No

After a week Yes Yes No

Same odor before and after a week

pH value

pH value orange juice before pH value orange juice after

4.7 3.8

Solid content

Solid content orange juice before Solid content orange juice after

10.2 11.9
DISCUSSION

Based on the result, the pH of the fruit puree is decrease after the jam is

produced. The pH is decrease from the 3.66 to 2.89 due to the citric acid. While the brix

is increase from the 9.44 to 67. From the drop water test, the jam took time to be

dissolved in the water. It not easily dissolved in the water. From the spread test, the jam

was easily spread on the bread. While for the spoon test, the jam is coated at the back

of the spoon and easily spread. Based on the quality that have been made, can assume

that the jam is in good quality.

Fruit jam was made to preserve fruit. The principle for jam is fruit puree, pectin,

sugar and acid. The Pectin that usually found in the fruit skin is a carbohydrate that can

help to form solid by hold the water. In jam, pectin forms a mesh that traps the sugary

liquid and cradles suspended pieces of fruit (Connelly, 2013). By add the sugar, it can

help to bind the water molecules and free up the pectin chain to form it network. While

the acid reduces the electrical charge on the pectin branches and so allows them to

bond (Connelly, 2013). Acid also help to extract the pectin in fruit during gelling process

but by add to much acid can damage the pectin structure.

The other test that can use to test the jam quality is wrinkle test that is freeze the

small plate and place the small amount of hot jam on the plate and freeze the plate for

one minute. If the jelly wrinkles when you push it with your finger, it is good. Other that, do

the proximate analysis to determine the moisture, ash, protein, carbohydrate, fibre and fat

content in the jam.

Based on the results, cloudiness and sedimentation can be seen at orange juice

after a week of storage. Cloudy appearance is an important quality aspect of orange

juice. Much of the flavour and colour are associated with the cloud. Next, there was no

presence of mold on orange juice due to preservation methods that have been done in

orange juice processing. The pH value of orange juice decreased from 4.7 to 3.8 after a

week of storage.
 During processing, 0.28 g/ml sodium metabisulphite was added to orange juice as

chemical preservative. Based on the results, the pH of orange juice showed decrease

after a week. This indicates acidity in orange juice increase. The use of sodium

metabisulphite as preservatives significantly influenced the pH of orange juice (Ohizua,

2019). The number and the type of bacteria can be greatly limited by the low pH of fruit

juices that can survive or grow at this low pH. However, some bacterial can still grow at

this condition due to their pH is lower than that of the fruit juice (Oladipo et al., 2010)

Moreover, the addition of sugar can lower the water activity of fruit juice, thereby

removing water from the microorganism through osmosis. Thus, microorganism cannot

survive anymore. Next, blanching orange fruit in boiled water (100 ) for 3-5 minutes can

inactivate enzymes in orange fruit and thus, helps in preserving orange juice.

Furthermore, thermal processing also used to process fruit juice which was cooked the

juice until achieved 90 for 5 minutes. Application of heat can kill most bacteria due to

most bacteria are killed in the range 82-93 .However, spores are not destroyed even

by boiling water at 100 for 30 min.

The other Quality Testing Procedure commonly applied for orange juice was to

determine vitamin C content in orange juice. In order to determine vitamin C content in

orange juice, volumetric method was commonly used. Iodine solution was needed and

juice was added drop by drop until all the iodine has reacted. Orange juice with lots of

vitamin C needs a small number of drops to react with all the iodine while orange juice

with small amounts of vitamin C needs a lot of drops to react with all the iodine. In

addition, fluorimetric methods and UV-VIS absorbance-based determinations were also

used for ascorbic acid estimation in juices (Rekha et al., 2012).

Based on the result obtained, tamarind extract before added the sugar and thickener,

the °Brix was 17.5 °Brix and pH was pH 2.53. The weight of the tamarind extract before

added sugar and thickener was 450.88 g. However, after added sugar and thickener, the

°Brix was increased to 60.0 °Brix and pH was increased to pH 2.55. The expected °Brix

that needed to achieved was 45.0 °Brix, due to the carelessness added all 362.5 g of
sugar into the tamarind extract. The °Brix obtained was higher than the desired °Brix.

°Brix means the soluble solids concentration and normally it indicated the total sugar

content. Therefore, when added the sugar inside the tamarind extract, the °Brix also

increased. The °Brix is directly proportional to the total sugar content (Jayasena &

Cameron, 2008). If the total sugar content increase, acidity will decrease and pH value

will increase. Thus, the tamarind extract after added sugar, the pH value increased

(Pistón et al., 2017).

The principle of the preservation of the tamarind cordial is adding food

preservative. The food preservative that added was sodium benzoat with little amount.

This is because adding the food preservative can prolong the shelf life of the the product

by inhibit the growth of the microorganism such as fungi and molds. Besides, in

preservation of the tamarind cordial also used heat treatment. Heat treatment can kill the

microorganism that present in the tamarind extract, such as, thermophiles bacteria which

is pathogenic that can cause food poisoning. This kind of the bacteris only kill when

apply to the very high temperature. Besides, when under the heat treatment, the

tamarind extract will evaporate the moisture content. This can help to lower the water

activity of the tamarind extract that make an unflovour condition for the microorganism to

grow (Mukhopadhyay et al., 2017).

The dilution that appropriate for the tamarind cordial was 15 mL of the tamarind cordial

to 225 mL of the water, which is 1 :15. This is because the °Brix of the tamarind cordial

was very high compare to desired °Brix and the pH also much more lower than the

desired pH which is between pH 3.5 until pH 4.0. Therefore, it need to add many water

into the tamarind cordial, only can reach the better taste of tamarind drink. Furthermore,

other quality testing procedure that can apply on the tamarind cordial is texture of the

tamarind cordial in term of the viscosity. Tamarind cordial can apply for the spoon test,

which mean plated the tamarind cordial on the spoon and pour in down in order to

observe the viscosity of the tamarind cordial. The viscosity of the tamarind cordial must
be high but not until cannot flow. This is the best texture of the tamarind cordial that

should obtained (Abeywickrama & Jayasooriya, 2011).

The tamarind cordial was cloudy and it will sediment when store for the long time. This

is because the tamarind extract needed to clarify first before processing into the

tamarind cordial. Clarify allow the crude solid pulp to settle. If the crude solid pulp of the

tamarind extract have been settle down, then, the sedimentation of tamarind cordial will

not occur. There are no presence of the mold on the surface of the tamarind cordial after

storage because during the processing, the food preservative was added (Lime Juice

Clear Cordial, 2017).

CONCLUSION

As a conclusion, jam, cordial drink and fruit juice were prepared. Each food

product produce have their own formulation and suitable with the pH and Brixº wanted.

Food additives were added to increase the quality of the product. The pH and Brixº wre

measured to obtain the desired quality of food. pH and Brixº help in enhance the quality

of jam, cordial drink and fruit juice.

QUESTIONS:

Explain the different between fruit puree, jam, fruit juice and cordial.

The different between fruit puree, jam, fruit juice and cordial is the consistency. Jam has

the highest consistency follow by fruit puree, cordial and lastly fruit juice due to different

water content, thickening agent and others. All of them went through different process

and causing them having different result. They also have different concentration.

What are the function of pectin and citric acid in the product?

Pectin reduces syneresis in jams and increases the gel strength of low-calorie jams.

Citric acid acts as one of preservatives agent. It is a natural food preservative used to

add an acidic taste to food and drinks.

Discuss how pH and Brixº can influence the quality of the above product?

pH is important because low acid food can prevent germination and growth of

pathogenic bacteria and extend the shelf life of food. The Brixº values are important

because they relate to the criterion wanted by buyers. The buyers valued Brixº as

flavor or sweetness of the food product.

What are the function of sodium benzoate, sodium metabisulphite, guar gum and

CMC in the product?

Sodium benzoate is a common type of food preservative and it is the sodium salt

of benzoic acid. Sodium benzoate preserves food by having anti-fungal properties,

protecting foods from invasion by fungi that cause food to spoil and potentially causing

sickness. Sodium benzoate is primarily added to acidic foods to enhance their flavour.

According to the International Program on Chemical Safety, sodium benzoate is heavily

used by the soft drink industry due to the demand of high-fructose corn syrup in

carbonated drinks. Therefore, Sodium metabisulphite is a reducing agent used in dough.

It is used frequently in cookie and cracker production. It is also used as a preservative

for baked goods, wine, dried fruit and jams due to its antioxidant capacity. This Sodium

metabisulphite is used as a food preservative and usually noted as E223 and acts as

antimicrobial, inhibiting the growth of fungi and bacteria and keep the food safe.

The guar gum is used as is a cold water-soluble polysaccharide that has large

molecules, allowing it to hydrate easily to produce water-based solutions with a high

viscosity (thickness), at low gum concentrations. It is used in the beverage industry as a

stabilizer in fruit juices and is utilized in dressings as a thickener. While the Sodium

carboxymethyl cellulose, commonly known as cellulose gum or CMC, is a type of

stabilizer and thickener used in food like milk, ice cream, and some baked goods. Other

uses include laundry detergents, chemicals, paper and ink making, dyeing, and oil

drilling. In order to solve the problems in the quality, an appropriate amount of sodium
carboxymethyl cellulose can be added, because sodium carboxymethyl cellulose is

dissolved in water to become a transparent stable colloid.

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