Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam ( Mangifera indica L.)

Abstract Mango is a popular fruit today, as it contains components that are good for health. Off-grade mangoes have a low selling price in the market, but still have the potential to be processed into a jam product. The purpose of this study was to determine the characteristics of off-grade mango arumanis jam produced with the addition of sugar and CMC. The method used in the research is a completely randomized design (CRD) with two factors. The factors were sugar (30%, 45%, 60%) and CMC (0.25%, 0.50%, 0.75%), which were repeated 3 times. The parameters observed in this study include objective variables, namely total soluble solids, pH, vitamin C content, water content, and browning index. Subjective observations included color, aroma, texture, taste, and overall acceptance. The results showed that the higher sugar increased the total soluble solids, vitamin C content, and browning index, but decreased the water content, while the higher CMC tended to decrease the water content and browning index of arumanis mango jam. The addition of 60% sugar and 0.50% CMC produced the best mango jam with characteristics of total soluble solids of 67.57°Brix, vitamin C of 128.96 (mg/g), moisture content of 30.72%, and organoleptically favored by panellists.