| Abstract |
Terung dayak (also called terung asam)
jam is made from natural ingredients
and is derived from terung dayak fruit
vegetable (Solanum Ferox linn) which
originates from Sarawak. Originally,
terung dayak is famous for its use in
the local cuisines such as curry,
assam fish, sambal and many other
local delicacies. The objective of the
innovation is to produce terung dayak
jam in order to add value to terung
dayak fruit vegetable. Terung dayak
jam can become another variety or new
jam flavor and can be used as an
accompaniment to other food such as
bread and cookies. With this new
innovation, we hope that it will
increase farmer’s income especially
those from the rural areas and
eventually increase the demand of
terung dayak fruit in the food
industry. |