Apple Jelly

[ CITATION Ann \l 17417 ][ CITATION Ann \l 17417 ][ CITATION Ann \l 17417 ]
DIPLOMA IN HALAL PRODUCT MANUFACTURING
3RD SEMESTER 2021
FOOD PRESERVATION – DHM 3033
TITLE:
Lab Assignment
PREPARED FOR:
Miss Hasifah Abdul Aziz
GROUP MEMBERS:
NAME MATRIC NO.
NUR AUNI IZZATI BINTI RUMAIZI 20210243
SITI SARAH HANIM BINTI MOHD FADZLI 20210148
NUR BATRISYA BINTI RYME 20212681
1
MUHAMMAD ABDULLAH FAHMI DINIE BIN
20210034
NASARUDIN
2
TABLE OF CONTENT
No Content Page
.
1. Introduction 3
2. Objectives 4
3. Material/Apparatus 4
4. Procedure 5
5. Result and Observation 7
6. Discussions 8
7. Conclusions 8
8. Reference 9
3
INTRODUCTION
This chapter provides an introduction of food preservation strategies, with a focus on the use of
chemicals and bacteria, as well as water, structure, and environment control, heat and energy
utilisation, and enhanced preservation by indirect means. It looks at the elements that must be
considered in order to meet the needs of consumers and law enforcement agencies now and in the
future. Mechanical, physical, chemical, and microbiological factors all contribute to food
deterioration and rotting. Preserving methods begin with a comprehensive investigation and
understanding of the complete food chain, which includes growing, harvesting, processing,
packaging, and distribution; hence, an integrated strategy is required. A well-known form of food
preservation is chemical preservation. A wide range of chemicals or additives are employed in food
preservation to manage pH, as antimicrobes and antioxidants, and to provide food functioning as
well as preservation activity.
There are also a number of food preservation strategies that can be employed to avoid, slow, or fully
eliminate food spoiling. With the use of preservatives, food can last as long as it can be grown,
stored, marketed, and stored in a customer's home for a suitable period of time.
Gelatin dessert created with a sweetened and flavoured processed collagen product are known as
gelatin desserts (gelatin). They can be prepared by mixing plain gelatin with various substances or
using a pre-mixed gelatin and additives combination. Gelatin desserts are available in a wide range
of sizes and shapes, from giant decorative shapes to individual serving cups. We intend to learn how
the flavor will be formed, as well as how long our lab-made jelly will endure and the shelf life of the
product produced, in this experiment. Our lab's goal is to identify issues with the quantity of each
addition and component used in our jelly, as well as to increase preservation and shelf life, which
will assist offer data on product quality.
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1) TITLE : APPLE JELLY
OBJECTIVE
1. To produce fruit jelly in good condition and taste.
2. To discover the purpose of water reduction in preservation.
INGREDIENT
 Apples
 Sugar
 Gelatine
 Water
Apples Sugar Gelatine Water

6 600 g 20 g 4 cups
(3 cups) (2 tablespoon)
EQUIPMENT
 Sauce pan
 Wooden/silicon spatula
 Jug
 Cloth strainer
 Knife
 Chopping board
 Jelly mould
5
METHOD
1. Wash apples under flowing water thoroughly.

2. Remove their stems and cut the apples. Do not remove their core or peel skins.
3. Put the chopped apples into the sauce pan.
4. Add 4 cups of water into sauce pan.
5. Turn on the heat and boil the apples on high heat for 25-30 minutes.
6. After 25-30 minutes, turn off the heat and let the boiled apples sit for 3-5 minutes.
7. Strain the juice from the boiled apples into a jug using a cloth strainer.
8. Squeeze the boiled apples in cloth strainer to extract remnants juice. Squeeze until all of the
apples are finished.
9. Add 3 cups of sugar into juice and stir well.
10. Separate 1 cup of juice (250ml). Add 2 tablespoons of gelatine (20 grams) into the juice and
stir well until dissolved.
11. Mix the solution into the juice and stir until it mix altogether.
12. Pour juice into preferred jelly mould.
13. Refrigerate until sets.
6
7
Sensory Evaluation Form
Recipe name : Apple Jelly Category : Time : 45 Minutes
Directions: Check one rating for each of the following: Appearance, Taste/flavor,
Texture/consistency, Aroma/smell, Overall acceptability.
Rating scale Appearance Taste/flavor Texture/ Aroma/ Overall

Consistency Smell Acceptability
9. Like extremely / /
8. Like very much / /
7.Like moderately
6.Like slightly /
5. Neither Like or Dislike
4. Dislike slightly
3. Dislike moderately
2. Dislike very much
1. Dislike extremely
Office use only
Panelist code: Date :
8
DISCUSSION
In another lab experiment, we have to make a jelly. It can be used any type of fruit to get the
extract. In this experiment we use apple as our main ingredients. First, we need to wash apples
under flowing water thoroughly. Next, we remove their stems and cut the apples but do not
remove their core or peel skins. After that, put the chopped apples into the sauce pan and add 4
cups of water into sauce pan. Start to turn on the heat and boil the apples on high heat for 25-30
minutes. After 25-30 minutes, turn off the heat and let the boiled apples sit for 3-5 minutes. Then,
Strain the juice from the boiled apples into a jug using a cloth strainer. We need squeeze the
boiled apples in cloth strainer to extract remnants juice. Squeeze until all of the apples are
finished. After done, add 3 cups of sugar into juice and stir well.When it stirred, separate one cup
of juice, 250ml and add two tablespoons of gelatine, 20 grams into the juice and stir well until
dissolved. Mix the solution into the juice and stir until it mix altogether. Last but not least, pour
juice into preferred jelly mould and refrigerate until sets.
CONCLUSIONS
Based on the experiments We discovered that the content of a jelly can affect its shelf life and
durability. The process used is also important, and the ingredients must be included in the correct
order and amount, as the wrong process will change the texture and taste of the jelly. The
objectives of this experiment were achieved and the hypothesis of this experiment was accepted.
9
References
Editors, F. C. (n.d.). The Science of Gelatin. Retrieved from Fine Cooking:
https://www.finecooking.com/article/the-science-of-gelatin
James, A. (n.d.). How to Use Gelatin or Jello Instead of Pectin to Make Jam and Jelly. Retrieved from Survival
Freedom: https://survivalfreedom.com/thicken-jam-with-gelatin/
Merriam. (2021). Merriam-Webster, Incorporated. Retrieved from Merriam-Webster: https://www.merriam-

webster.com/dictionary/jelly
10

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[ CITATION Ann \l 17417 ][ CITATION Ann \l 17417 ][ CITATION Ann \l 17417 ]

DIPLOMA IN HALAL PRODUCT MANUFACTURING

3RD SEMESTER 2021

FOOD PRESERVATION – DHM 3033

NAME MATRIC NO.

NUR AUNI IZZATI BINTI RUMAIZI 20210243

SITI SARAH HANIM BINTI MOHD FADZLI 20210148

NUR BATRISYA BINTI RYME 20212681

1. To produce fruit jelly in good condition and taste.

2. To discover the purpose of water reduction in preservation.

Apples Sugar Gelatine Water

1. Wash apples under flowing water thoroughly.

Recipe name : Apple Jelly Category : Time : 45 Minutes

Rating scale Appearance Taste/flavor Texture/ Aroma/ Overall

Office use only

Panelist code: Date :

Merriam. (2021). Merriam-Webster, Incorporated. Retrieved from Merriam-Webster: https://www.merriam-

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