Kolej Uniti

Diploma In Halal Product Manufacturing

Food Preservation (DHM 3033)
Lecturer: Miss Hasifah binti Abdul Aziz

Jelly & pickle

IMRAN(20210320)
FAUZAN(20210219)
AIMAN(20210336)
DANIEL(20210185)
 Introduction
Jelly is made with the juice of the fruit; jam uses the
meat of the fruit as well. Some vegetable jellies are
also produced. It is difficult to pinpoint when people
first made a fruit spread. Fruit jellies are semisolid,
preserved mixtures of fruit juice and sugar. Jelly
making is a good way to preserve fruit flavors for
enjoyment throughout the year. Fruit jelly is a fairly
easy to prepare product for the beginning canner and
may be made at home without much special
equipment. Because of its high sugar content, jelly is
mainly a source of calories and should be used
sparingly by persons on weight control diets. One
tablespoon of most jellies contains 50 calories.
Objective
To produce fruit jelly in good
condition.

To determine the function reduction

of water activity in preservation
 ngredient
I
5(1/4 oz) packets
unflavored gelatin.
3/4 cup orange juice.
1/2 fine sugar
1 cup water
Procedures
 Discussion
For this experiment produce fruit jelly in good condition and to determine the

function reduction of water activity by heating in preservation is the objective. The

gelatin extracted during this process is flavorless and colorless.
It dissolves in warm water, and takes on a jelly-like texture when it cools. This has
made it useful as a gelling agent in food production, in products such as Jell-O and
gummy candy.
 Conclusion
The basics of making Jellies and understanding the nature of Jellies along with its
nutritive value is summarized and it is to be concluded that one can prepare and
enjoy the Jellies while making it in home.

 Introduction
Pickling is the preservation or extension of the shelf life of food through anaerobic fermentation in brine.
The texture, taste, and flavour of the meal are usually influenced by the pickling process. Apickle is the
name given to the resulting meal.
Vegetables, fruits, meats, fish, and eggs are examples of pickled foods. The primary mechanism of fruit and
vegetable fermentation is based on decreasing the pH due to sugar conversion to acids by microorganisms
present, as well as the preservation action of salts. When fresh fruit and vegetables are submerged in
water for 24 hours, they soften and begin a slow, mixed fermentation and cleansing process.
 jectiv
Ob e
1. Produce solid pickle that crisp texture and sweet smell.
2. Determine the ingredient that can be use to produce pickle.
3. Determine the function of fermention in preserve the fruits
MATERIALS
Fruit or vegetables

Sugar

Salt

Acetic acid

Water

Alum
 equipment
1. Plastic jar
2. Plastic bag
3. Bowl

4. Knife
5. Chopping board

6. Ladle

7. Spoon
8. Thermometer
9. Filter
10. Weigh scale
Preparation
The fruits was selected and cleaned
The fruit was cut into a pieces and the seed was discarded
The fruits was put into jar
The bottle is poured with salt solution
The fruit is added into bottle
The plastic bag is added with 250ml of water and binds it then put it into bottle
The bottle is keep for 1 week
The bottle is removed and the fruit is soaked into rinse solution for about 4 hours
Then the rinse solution is removed nd the fruit is soaked with syrup solution for about 1 weeks
 Discussion
We choose the not ripe
To complete this assignment, We use 1 liter and 100 By completing this
we get the mangoes from Supermarket mango as there is lesser gram salt to have the salt assignment, we have
water content in the not
solution learnt the function of
ripe mango compare to
fermentation in preserve
the ripe mango
the fruits
 CONCLUSIOn
We had lots of fun and we learnt a lot of knowledge after we
accomplished this project. It was a wonderful and learning
experience. We have learnt the important of perseverance as
time will be inverted to ensure the completion and
excellence of this project. This project is a several training
stage for us to prepare ourselves for the demands of our
future undertaking in the university and work
life.