WELCOME

WE ARE GLAD TO MEET YOU

 This paper is presented in
Student Skill Competition XXVII
Bawen, October 25th – 27 th 2018

E D BY ANI SUKAWATI
S E NT
PRE
 THE UTILIZATION OF PINEAPPLE
( Annanas comosus ) INTO JAM AND
ITS PROCESSED PRODUCT (NASTAR)
AS AN EFFORT FOR LENGTHENING
SHELF LIFE AND DIETARY
DIVERSIFICATION

ICON ICON ICON

BACKGROUND
1
Pineapple as
local fruits in
2 central java
Extend the shelf
life of pineapple
3
Dietary
diversification to
fulfill
micronutrients 4
 VARIOUS
TYPES OF
FRUIT IN
INDONESI
A
 PINEAPPLE ( Annanas comosus )
Pineapple is a fruit plant that is widely cultivated in the
tropics and subtropics. Pineapple is a fruit plant in the form
of a bush that has the scientific name Ananas comosus.
6
CENTER PRODUCTIONS OF PINEAPPLE

ICON ICON ICON ICON

ICON ICON ICON ICON
 Nutritional Content
Calories (cal) 50.00

Protein (g) 0.40

Fat (g) 0.20 NUTRITION

Carbohydrates (g) 16.00
VALUE
Calcium (mg) 19.00

Phosphorus (mg) 9.00

Fiber (g) 0.40

Iron (g) 0.20

Vitamin A (IU) 20.00
 The causes of fruit damage

Physical factors Chemicals factors Microbiology

Such as : air Such as :

Such as : low viruses,microbes,
pollution, pesticides
temperature, high fungi
temperature,
presure 10
PINEAPPLE
JAM

Jam is a semi-wet food that can be

made from processing of fruits, sugar
or without the addition of other food
ingredients and allowable food
additives (SNI, 2008).
THE MATERIALS
TO MAKE
PINEAPPLE JAM

1.Pineapple
2.Sugar
3.Pectin
4.Citric Acida
HOW TO MAKE
PINEAPPLE JAM?
 SPECIFIC
PINEAPPLE
SWEET AROMA

TASTE

PASTA YELLOW
TEXTUR COLOUR
E
.
 Price
No Material Amount
(IDR)
1. Pineapples 3 21.000,00

2. Sugar 500 gram 5.750,00

 Product : 3 jars
3. Citric acid 3 gram 100,00
 Price : @20.000,00
 Profit : 60.000,00
4. Pectin 3 gram 500,00  Capital : 44.350,00
concentrate

5. Glass jar 3 pieces 9.000,00


1,35
R/C ratio :

6. fuel - 3.000,00
7. worker - 5.000,00
Tottal 44.350,0
0
 Dietary diversification

An approach that aims to enhance the avability, acces

and utilization of foods with high content and
bioavability of micronutrients troughout the year

16
 WHAT IS NASTAR ?

NASTAR
COOKIE

US Wheat Association (1983: 163) nastar cakes

(cookies) are pastries the sweet taste is small, made
from flour, fat, refined sugar and eggs mixed
together, stirred until blended and baked until
mature. In its history, pastries come from Europe. 1
The Materials to Make
Wheat flour, maizena
Nastar Cookie
Refined sugar Margarine, Egg yolk

Milk, Vagatable oil Pineapple Jam

Vanilli, Salt
18
HOW TO MAKE
NASTAR
COOKIE?
 ATTRACTIVE
NORMA APPEARANCE
L
ODOUR

CRUMBS
TEXTURE BROWNISH YELLOW
COLOUR

SAVORY SWEET
TASTE

2
No Amoun
Material Price (IDR)  Product : 4 packs
t
1. Wheat 400 8.000,00  Price :
flour gram @30.000,00
2. Eggs 4 6.000,00
 Profit :
120.000,00
3. Margarine 500 21.000,00
 Capital :
gram
80.000,00
4. Pineapple 600 20.000,00
 R/C ratio :
jam gram 1,5
5. packaging 4 12.000,00

6. fuel - 5.000,00
7. worker 8.000,00
tottal 80.000,00
NASTARS EXELLENCE
AFFORDABLE PRICES

READY TO EAT

EASY TO CARRY

HEALTH FOOD

DURABLE PRODUCT

2
By product
Peel of pineapple can be
processed into nata the pina

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 CONCLUSION SUGGESTIO
N -Make innovations for
Develop local product other products from
locally available
Extend shelf life of ingredients that can
pineapple
Increase utilization increase economic
and economic value value
for dietary
diversification -make better use of
local agricultural

CLOSING production.
THANK YOU
ANY QUESTION?
Appendix 1. SNI for Fruit Jam Quality Requirements for
Fruit Jam No Test Criteria Unit Requirements
1 Circumstances - smell - normal - taste - normal - color - normal - texture - normal 2%
dissolved solid (b / b) min. 65 3 Identification of fruit (microscopically) - according to the labe
l 4 Additional Materials - additional coloring - preservatives according to SNI 01-0222-1987
- artificial sweeteners (saccharin & cyclamate) negative 5 Metal contamination - lead (Pb) mg / kg max.
- 1.5 - copper (Cu) mg / kg max. 10.0 - zinc (Zn) mg / kg max. 40.0 - tin (Sn) mg / kg max. 40.0 6
- Arsenic (As) mg / kg contamination max. 1.0 7 Microbial Contamination –
Max. colony total plate number. 5.0 x 102 - E. coli APM <3 - Maximum colony mold and yeast 50 Source: SNI 01-
3746-1995

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Quality Requirements for Fruit Jam

No Test Criteria Unit Requirements

1 Circumstances

- smell - normal

- taste - normal

- color - normal

- texture - normal

2% dissolved solid (b / b) min. 65

3 Identification of fruit (microscopically) - according to the label

4 Additional Materials
- additional coloring
- - preservatives according to SNI 01-0222-1987

- artificial sweeteners (saccharin & cyclamate) negative

5 Metal contamination

- lead (Pb) mg / kg max. 1.5

- copper (Cu) mg / kg max. 10.0

- zinc (Zn) mg / kg max. 40.0

- tin (Sn) mg / kg max. 40.0

6 Arsenic (As) mg / kg contamination max. 1.0

7 Microbial Contamination

- Max. colony total plate number. 5.0 x 102

- E. coli APM <3

- Maximum colony mold and yeast 50

Source: SNI 01-3746-1995 The Power of PowerPoint | thepopp.com 27

Berdasarkan habitat tanaman, terutama bentuk daun dan buah dikenal 4 jenis golongan nanas,
yaitu : Cayenne (daun halus, tidak berduri, buah besar), Queen(daun pendek berduri tajam, buah
lonjong mirip kerucut), Spanyol/Spanish (daun panjang kecil, berduri halus sampai kasar, buah bulat
dengan mata datar) dan Abacaxi (daun panjang berduri kasar, buah silindris atau seperti piramida).
Varietas kultivar nanas yang banyak ditanam di Indonesia adalah golongan Cayene dan Queen.
Golongan Spanish dikembangkan di kepulauan India Barat, Puerte Rico, Mexico dan Malaysia.
Golongan Abacaxi banyak ditanam di Brazilia. Dewasa ini ragam varietas/kultivar nanas yang
dikategorikan unggul adalah nanas Bogor, Subang dan Palembang

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