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The Effect Of Jackfruit Peel Pectin of Rheological and Physical Properties on
Jackfruit Jam.
Noor Siti Zaleha Binti Jamaludin
Supervisor: Dr. Nizaha Junaida Binti Mohamad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Jackfruit (Artocarpus hetrophyluss L.) peel form about 46% of the fruit is underutilized,
and is mainly discarded as waste. In this study, pectin from jackfruit peel will be extracted,
jackfruit jam by incorporated pectin from jackfruit peel and commercial pectin will be
developed and the effect of jackfruit peel pectin on rheological and physical properties of
jackfruit jam will be determined. Pectin will be extracted using HCl solvent 90 ° C, 60 min
extraction time. Pectin from jackfruit peel will be used to substitute some amount of
commercial pectin in the jam formulation at 0%, 25%, 50%, 75% and 100%. Jackfruit
jam with 100% of commercial pectin is the control for comparison. Yield stress
measurement, oscillatory measurement, colour measurement and texture analysis will be
used in determine the rheological and physical properties of jam. The expected result will
be at least one formulation will be have no significant different with control.
1261 | UMT UNDERGRADUATE RESEARCH DAY