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The purpose of this study was to determine the effect of different carboxy methyl cellulose (CMC) concentrations on the chemical and sensory characteristics of jam sheet products (pH value, moisture content, water activity, total dissolved solids and preference test), and to determine the best CMC concentration as food additives for jam sheet products. This study used a completely randomized design (CRD) with five treatments and 4 replications. The treatment applied was the addition of different concentrations of CMC i.e., P0: CMC 0%, P1: CMC 0.25%, P2: CMC 0.5%, P3: CMC 0.75%, and P4: CMC 1.0%. The results showed that there was a significant effect of increasing the concentration of CMC on the pH value, water content, water activity, total dissolved solids and the red guava jam preference test.
Pramono et al. (Tue,) studied this question.