BANANA JAM MAKING BUSINESS OPPORTUNITIES

Famous banana as a fruit of a populist, from society to society's elite class suburb eat fruit types this one. By way of breeding is quite easy, the availability of bananas in the market is relatively abundant. But in conditions ripe, the relatively short shelf life of bananas or perishable. This is a constraint when it was harvest time. One solution is further processed. Already a lot of processed products with a basis of bananas, such as dodol, chips semprong banana or plantain flour which is a semi-finished materials (all discussed in the previous article). One type of processing bananas enough to have a sale value is the manufacture of banana jam. Banana jam is material in the form of pasta that high sugar levels and is made from banana pulp. Making these materials are not difficult, and the cost is not expensive. With a relatively low processing costs as well as good taste making banana jam making as a business opportunity that is worth a try

BANANA JAM MAKING MATERIALS

Materials-materials used in making banana jam is relatively easy to obtain, namely:

- Pisang mature consumption, and the flesh of the fruit has softened.

- Pisang nearly mature consumption, but the flesh is still a little - hard.

- Gula fine white sand and clean.

- Asam Citrate.

- Tepung gelatin.

EQUIPMENT IN THE MAKING JAM BANANAS

The type of equipment used in making banana jam is quite simple, and it is common equipment found in household kitchens, consisting of:

 

- Pisau and cutting board. This tool is used to peel and cut up bananas.

- Penggiling. This tool is used to grind bananas into banana pulp. - For small quantities, the blender can be used to soften the bananas into banana pulp.

- Panci. This tool is used for cooking porridge bananas into banana jam.

- Timbangan.

HOW TO MAKING JAM BANANAS

The process of making banana jam includes several stages, namely:

Making candied chopped banana.

Bananas are almost ripe chopped consumption such as boxes (3 ~ 4 mm), then given sugar pelumuran 3 times.

1. The first a.Pelumuran: Shredded banana smeared with powdered sugar. Every 1 kg of chopped requires 300 grams of sugar. After that the count is stored in a refrigerator for 48 hours. During storage, fruit liquid will come out. Fruit liquid is separated and stored in cold temperatures. This fluid is called a sugary fruit extracts.

2. Pelumuran second: Shredded banana smeared again with powdered sugar. Every 1 kg of chopped requires 250 grams of sugar. After that the count is stored in a refrigerator for 48 hours. During storage, liquid fruit is still out. Fruit liquid is separated and stored in cold temperatures.

3. The third Pelumuran: Shredded banana smeared again with powdered sugar. Every 1 kg of chopped requires 200 grams of sugar. After that the count is stored in a refrigerator for 48 hours. During storage, liquid fruit is still out. Fruit liquid is separated and stored in cold temperatures. Now referred to as the banana chopped candied chopped banana.

Making fruit pulp.

Ripe banana consumption of the flesh was soft stored in a refrigerator overnight, then peeled and milled or pulverized to be a smooth fruit puree. This work must be done quickly so that during the work pieces have not turned to black.

Ripening, and the addition of sugar to the porridge.

The next process, coupled with the fruit pulp flour to and stir until blended. Per kg of fruit pulp added with 6 g of flour to. After the fruit pulp is cooked to a boil over medium heat. After boiling, fruit pulp added with citric acid, confectioners' sugar and fluid extract sugary. Every 1 kg of porridge plus: 5 grams of citric acid and 1260 grams of sugar, and whole fruit sugary liquid extract obtained from penggulaan 100 grams of chopped bananas.

After the addition of these materials, forwarded boiling over low heat while stirring for 5 minutes. After the flame is turned off, and into the banana jam added chopped candied bananas and banana essence taste. Every 1 kg of banana pulp, plus 100 grams of chopped candied banana. The product obtained is called banana jam.

Preparation of the bottle.

Should be used as a storage area of 窶銀€吉lass bottles. Brushed glass bottle inside with detergent. The entire surface of the bottle washed clean by using detergents. Bottle rinsed clean, after the bottle is boiled in boiling water for 30 minutes.

Bottling.

Bottle removed from the hot water and reversed so that water out of a bottle. When the bottle is still hot, very hot jam is still inserted into the bottle until the surface of the jam 1 cm from the lips of the bottle top. Cover the bottle immediately is closed so tightly.

Storage.

With a fairly sterile treatment and the addition of sugar, the butter in bottles can be stored longer at room temperature.

Finish all of the above steps, banana jam can be labeled and then ready to be distributed and marketed.