Nutmeg (Myristica fragrans) Processing Technology: Nutmeg Pulp Jam Processing

Abstract

Nutmeg (Mryristica fragrans) is one of Indonesia's spice commodities with great potential for development, not only from its seeds and mace, but also from its flesh. Nutmeg flesh contains bioactive compounds, pectin, vitamins, and organic acids that have the potential to be processed into value-added food products, one of which is jam. This review aims to examine the process of processing nutmeg pulp into jam and analyze the factors that affect the quality of the final product. The method used is a literature review of various relevant scientific articles on nutmeg pulp processing technology. The results of the study show that the jam-making process includes the stages of peeling, soaking in a salt solution, blanching, smoothing, adding sugar and additives, and cooking until a gel consistency is formed. The quality parameters that affect the quality of the jam are color, aroma, taste, texture, and spreadability. Blanching plays an important role in maintaining the color and aroma characteristic of nutmeg, while the balance between pectin, sugar, and acid content determines the softness of the texture and gel stability. Nutmeg meat jam products have the potential to diversify functional food products that support economic value enhancement.