Quality Characteristics of Natural Edamame Jam Without Preservative Ingredient as Supplementary of Emergency Food

Abstract

Jam is a intermediate moisture food made from nuts or fruits. Edamame is a soybean variety which contains high protein, but it is low fat and pectin. To improve the quality of edamame jam can used gelling agent such as carboxymethil cellulose (CMC) or modified cassava flour (MOCAF). The research aimed to formulate the edamame jam and evaluate the microbiology, sensory and chemical quality of jam. Formulation of jam were based on MOCAF and CMC composition i.e MOCAF composition 5% (A1), 7.5% (A2), 10% (A3) and CMC composition 0.5% (B1), 1% (B2), 1.5% (B3). The jam was made from main composition i.e 100g of edamamegreenbean, 300ml of drinking water, 150g of sugar. The jam no contain preservative ingredient. The edamame was blended with water on ratio of 1:1 (100g of edamame: 100ml of drinking water). The slurry was added 150g of sugar and 200ml of drinking water, then was heated for 30 minutes until formed the gel texture like jam. Microbiology analysis resulted the jam contained total microbe range from 3.80-4.61 log10 CFU/ml, Salmonellasp up to 1.74 log10 CFU/ml and Escherichia coli up to 1.56 log10 CFU/ml. The sensory evaluation showed that the preferred jam was A1B3 (5% of MOCAF and 1.5% of CMC). Sensory properties of the preferred jam (A1B3) were like for taste, edamame flavor, texture and spreadability, and no beany flavor. The chemical composition of the preferred jam were 33.3% of moisture content, 0.42% of ash, 7.42% of fat, 12.24% of protein and 46.42% of carbohydrate content. It can be concluded that the processing of no preservative (natural) jam should be pasteurized to reduce the bacteria. The edamame jam can be developed as supplementary of emergency food like for cake or bread topping.