Physicochemical and sensory characteristics of sugar-free sapodilla jam with yeast extract addition

The aim of this study is to develop a sugar-free sapodilla jam incorporated with isomalto-oligosaccharide and different concentrations of yeast extract as humectant and to analyze the physiochemical and sensory characteristics of sugar-free sapodilla jam. Analysis of water activity (Aw), degree of Brix, 72h syneresis, chromaticity, and sensory evaluation was conducted. The increased addition of yeast extract, increase the lumpiness and grittiness of the product, decreases the water activity therefore decreasing the occurred syneresis and increasing the lightness (L*) of the product and simultaneously decreasing the Red (a*) and Yellow (b*) chromaticity. In the hedonic test, using a 7-point scale, 0.2% is more preferred when using yeast extract, while in the JAR test with 5-point scale, the sample with 0.3% yeast extract has fewer penalty in the penalty analysis.


Introduction
Sawo (Manilkara zapota) is a fruit that is well known to the public with its sweet taste and this fruit is widely grown in tropical climates.This fruit, which belongs to the Sapotaceae family, has a dull brown skin and yellow-brown or sometimes red juice [1].Sapodilla fruit belongs to the category of climacteric fruit which can increase in maturity with storage time at room temperature of 25 o C [2].Jam is a food product derived from processed fruits, made from fresh fruit, sugar, and a mixture of pectin with acids, generally citric acid, as well as other food additives such as dyes or flavours enhancers.Jam has a sweet taste and a texture that tends to be semi-solid and has a water content that helps in the formation of a gel-like texture.Gel formation is supported by the presence of pectin hydrocolloid compounds that result in methoxylation and acetylation with interactions between hydrophilic and hydrophobic with the help of sugar which acts to reduce water activity as a humectant.The acid used works by stabilizing the negative charge on the carboxyl group for electrostatic charge.Processing of jam is generally done by heating the mixture of these ingredients so that it can reduce excess water content and help form chemical bonds [3].
The community is concerned about the high sugar content in jam due to its association with health risks.Individuals with diabetes mellitus and obesity are advised against consuming it because excessive intake of sucrose is linked to the development of these conditions.Research indicates a correlation between high sugar consumption and a rise in type 2 diabetes mellitus cases.Regular consumption of sugary beverages can increase diabetes risk by approximately 15% [4].For diabetics, digesting highsugar foods is challenging due to insufficient insulin, which is necessary for converting sugar into energy.Thus, there is a pressing need to create sugar-free jam alternatives.However, eliminating sugar IOP Publishing doi:10.1088/1755-1315/1352/1/012086 2 from jam recipes can significantly alter its texture and flavor, as sugar helps control the jam's moisture content and water activity.The jam may have a shorter shelf life and altered sensory properties due to increased water activity without sugar.
Previous study by Michelle et al. [5] has studied the effects of isomalto-oligosachharide, inulin, and polydextrose on the development of sugar-free pineapple Nevertheless, the results indicated that the use those low-calorie prebiotics as sugar substitute has increased the water activity (> 0.80).Since jam should have water activity below 0.80 [6], the alternative solution needs to be considered.Isomaltooligosaccharides, which possess a high capacity for water absorption, can serve as a sugar substitute, helping to maintain appropriate water activity levels.Furthermore, Brewer's Spent Yeast (BYS), a byproduct of beer and wine production, features a strong hygroscopic property and the ability to form gels, making it suitable for use as a thickening agent in the food industry, which is expected to reduce the water activity of jam [7].The development of sugar-free jam products using isomaltooligosaccharides is still lacking in reducing water activity, therefore it is necessary to give additional humectants.Hence, this study is aimed to investigate the effect of yeast extract (BSY) addition on sugarfree sapodilla fruit jam as well as using isomalto-oligosaccharide prebiotic oligosaccharide in the formulation.

Materials
Sapodilla jam is prepared using sapodillas acquired from Kapuk Traditional Market.The process involves washing, peeling, and slicing the sapodilla.To create a sugar-free sapodilla jam, the process begins with a standard jam preparation using sucrose as a control, followed by a variant without added sugar, isomalto-oligosaccharide, or Brewer's yeast extract for comparison.The sugar-free version is then produced by preparing 9 separate batches, each incorporating 4 grams of isomalto-oligosaccharide and varying yeast extract concentrations of 0.1%, 0.2%, and 0.3%, alongside a batch without any sucrose or prebiotics and a standard batch with 50% sucrose.Chunks of sapodilla are placed in 5 distinct containers with isomalto-oligosaccharide, the various yeast extract concentrations, and pectin dissolved in approximately 90°C hot water.This blend is then cooked and stirred gently in a saucepan until it bubbles and the sapodilla pulp thickens into a jam with a semi-solid consistency.

Degree of brix
Each sample is adjusted to a temperature between 60-70℃, considering the gelation point in cold water while preparing.The degree of Brix is then analyzed with the refractometer ATAGO 50-100℃ with 3 replications.

Water activity
The samples, including positive control, negative control, isomalto-oligosaccharide, inulin, and polydextrose, were placed in plastic containers, and their water activity levels were analysed using the aw meter device.After turning on the aw meter, each sample was placed in its chamber.The water activity for each was determined with the AQUALAB4 QTE device, ensuring the process was repeated three times for accuracy [8].

Syneresis
Syneresis is measured by using Whatman paper.Samples are kept in a refrigerator for durations of 24, 48, and 72 hours.Subsequently, any water present on the surface is absorbed using Whatman paper and weighed on an analytical balance, with the procedure being repeated for 3 times replications.The collected data is then expressed as a percentage [9].

Color determination
Color analysis was determined using colorimeter (Portable Colorimeter 3nh NH310, China) with the results shown as CIE L*a*b* with 3 times replications.

Spreadability
Two samples exhibiting the best water activity measurements were chosen for sensory evaluation alongside a positive control sample for comparative analysis and a reference product from a local brand.Spreadability was rated on a five-point scale ranging from + (hardest to spread) to +++++ (easiest to spread), using the reference sample's spreadability level of ++++ as a benchmark.This evaluation involved 30 semi-trained panelists, with the findings presented quantitatively, where + equals 1 and +++++ equals 5.Each panelist was provided with a sample, a knife, and a piece of bread, and instructed to spread the sample on the bread before recording their score on a provided form.

Sensory analysis (hedonic tests and just about right (JAR))
The sensory evaluation was conducted with 30 semi-trained participants, who were provided with three samples, a piece of bread, and a standard knife for testing.The evaluation included a hedonic test, which utilized a 7-point scale ranging from 1 (really don't like) to 7 (really like), to assess the product's color, texture, taste, aroma, and overall appeal.The scale for hedonic rating levels spanned from Very Much Like to Very Much Dislike.Additionally, a Just About Right (JAR) test was employed, using a 5-point scale from Much too little (1) to Much too much (5), to determine the product's adequacy and identify attributes needing improvement.The hedonic test aimed to gauge the product's preference and acceptability, whereas the JAR test sought to evaluate its appropriateness.The testing focused on sweetness, sourness, lumpiness, grittiness, fruitiness, and cohesiveness, with participants tasting each sample with bread [10].

Penalty analysis
The score obtained from the Just About Right and hedonic Overall attribute, were calculated showing the mean drop and the percentage of total respondents answering too much or too less in each attribute.The scores were shown in a scatter graph with 4 quadrants, indicating the attributes needs to be improved.

Statistical analysis
Results were shown as mean ± standard deviation from 3 replications.Two-way Analysis of variance (ANOVA) following Tukey's post hoc test was conducted to observe the significant difference among sample groups between two factors at p<0.05 with IBM SPSS Statistics 25.

The changes in degree of brix, water activity, syneresis, color, and spreadability on sugar-free sapodilla jam with yeast extract
The brix degree test is carried out to determine the total dissolved solids contained in a substance.In this study, the degree of brix was tested to determine the total solids in the jam.The degree of brix is standardized to determine the point at which gelation forms in cold water while cooking the jam.Based on [11,12], the degree of brix which is the end point of jam ripening ranges from 60-70.From the data obtained in Table 4., it is shown that the negative control sample, namely fruit pulp without added yeast extract or isomalto-oligosaccharides, only had an average °Brix value of 51.670 with a standard deviation of 0.580.This is because the jam is cooked without using sugar, isomalto-oligosaccharides or yeast extract, which caused the total solids in the sample to not reach 60.In the positive control sample, namely the sample with the addition of sucrose, the brix value was standardized to 63 with a standard deviation of 0. All samples had brix degrees which were in line with the literature except in the negative control sample that did not use sucrose, isomalto-oligosaccharides, or yeast extract.Water activity is free or unbound water contained in a food material, which can be used by microorganisms to grow where the higher the water activity of a food ingredient, the higher the chance for the growth of microorganisms and the shorter the shelf life of the material or food product [13].Fruit jams generally have water activity ranging from 0.800-0.900,which is the point where bacteria and molds can still grow, while yeasts have a lower risk.The expected value of water activity is > 0.800 where the product can be free from mold and yeast growth.In the negative control sample, the average water activity, which was achieved with three repetitions, still tends to be high, namely 0.891 with a standard deviation of 0.001.This is because the manufacture of negative control samples only uses pectin and citric acid where there are no humectants such as sugar that can absorb water and withstand low water activity.In the positive sample, the average water activity was 0.806 with a standard deviation of 0.002.Sucrose was used in cooking jam where sucrose has properties as a humectant and has hygroscopic properties that can absorb free water from its environment.However, this water activity still has a high risk because microorganisms such as yeast, mold, and bacteria can still grow, therefore, in the manufacture of commercial jam, it is still necessary to add anti-bacterial agents such as potassium sorbate.This may be because sucrose has O-H bonds but isomalto-oligosaccharides have more complex and larger chains and structures so they can bind more water [14].
The water activity was obtained at 0.803 with a standard deviation of 0.003 in the sample with the addition of 0.1% yeast extract and experienced a significant decrease in the sample with 0.2% yeast extract with a value of 0.782 and a standard deviation of 0.005.The decrease occurred due to an increase in the concentration of added yeast extract where yeast extract is hygroscopic and has low water activity so that yeast extract can act as a humectant and produce jam with low water activity.Yeast extract works by forming gelation in the pulp of the fruit while absorbing free water from the environment.Because yeast extract has a high-water holding capacity, it can work as a humectant.The decrease in water activity occurred sequentially from the lowest to the highest in the samples with 0.2% yeast extract, 0.3% yeast extract, 0.1% yeast extract, positive control and negative control.The addition of yeast extract can increase the viscosity of the jam while keeping the water activity of the jam low because of the beta glucan content [7].Beta glucan is a starch with a high degree of polymerization which has a complex chain and has a high-water holding capacity, so that it can withstand water activity by binding to free water in the sample.In addition, the isomalto-oligosaccharides used also could bind water, thereby increasing the water holding capacity of the jam.The ability of isomalto-oligosaccharides to bind water is due to the large number of O-H bonds in the IMO structure so that it is more soluble in water and able to bind water due to the unbalanced electron sharing and causes the oxygen atom to bind to the negative atom and the hydrogen atom to bind the positive atom.The more O-H bonds, the higher the water holding capacity.In addition, the small size of the isomalto-oligosaccharide molecule also affects making it easier to bind water [15].
The use of erythritol in literature increases the water-binding capacity.Therefore, erythritol added as a sweetener also has an influence on the activity of the sample water [16].It is known that the addition of IMO in the sample affects the water holding capacity of yogurt where the addition of IMO can increase the water holding capacity in small amounts.Based on the literature, the addition of BOS (Branched oligosaccharide) aw to yogurt was obtained 0.600, which proves that the addition of oligosaccharides can prevent microbial contamination in intermediate moisture foods and also acts as a water molecule plasticizer [17].Therefore, it can be concluded that with the addition of isomaltooligosaccharides and yeast extract, the free water in the sample can be bound by the two substances so that it can withstand water activity <0.800.Syneresis occurs where water molecules are released from starch granules when stored at low temperatures.Pectin is a starch used in making jam for gelation formation or as a thickener where pectin needs to be added with citric acid to activate it [18].Not using sucrose in making jam causes a reduction in components that can bind water, so that syneresis can occur where water collects at the bottom of the jam and escapes from the jam mixture.Jam generally has a sucrose content of more than 50% where sucrose works in binding water.The higher the amount of sucrose content, the lower the syneresis that occurs in the sample because of the high sucrose that can bind water in the sample [19].The high amount water released from the jam in negative control sample is due to the absence of substance to act as a humectant and to bind water such as sucrose, isomalto-oligosaccharide, and yeast extract.The water is released from the jam therefore submerged on the surface.
In the positive control sample, the sample with the use of sucrose had a syneresis value of 0.369 g with a standard deviation of 0.012 at 72 hours.This shows that the use of sucrose in the jam can reduce the syneresis that occurs in the sample.However, when compared with other samples, the use of isomalto-oligosaccharides, syneresis of samples with the use of sucrose, has a greater syneresis weight because sucrose has a smaller structure than isomalto-oligosaccharides which has a more complex structure and is larger so that water is bound to starch.more easily separated from granular starch.Beta glucan which is a polysaccharide fiber with a long chain so that water is also difficult to escape from the starch.Therefore, the syneresis produced at 24, 48 and 72 hours of the sample with yeast extract 0.1%, 0.2% and 0.3% had a syneresis weight smaller than the syneresis weight that occurred in the positive control sample.and negative control.
Significant differences between samples can be seen with capital letters where in the negative control sample, there is a significant difference in each syneresis duration.In the positive control sample, a significant value was obtained for each duration.In the sample with 0.1% yeast extract, a significant difference was obtained at the 24th and 48th durations, while the 48th duration was not significantly different from the 72nd duration.In the sample with 0.2% yeast extract, a significant difference was shown at 72nd duration.with the 48th duration while the 24th duration did not show a significant difference.The 0.3% yeast extract sample showed a non-significant difference in each duration.The significant difference that occurred was due to a decrease in the number of syneresis from the positive control sample using sucrose with the sample using isomalto-oligosaccharides and yeast extract [7].The color of the jam is influenced by the fruit and the ingredients used.As is known, the flesh of the sapodilla fruit has a reddish-brown color, therefore the jam produced also has a color that is not far from that color.Changes in color during cooking can occur due to heating or cooking the mixture to become jam.The addition of yeast extract can also affect the color of the sample such as isomaltooligosaccharides.The incorporation of isomalto-oligosaccharides in jam increases the L value in the sample, which can be seen from the positive and negative control values with the L value in the 0.1% yeast extract sample where the control value is significantly different from the other treatment samples, while the a (red chromaticity) and b values (yellow chromaticity) is getting lower.The theory was taken based on research on tangor jam which was developed with the addition of fructo-oligosaccharides and isomalto-oligosaccharides where the L value increased with the addition of oligosaccharides while there was a decrease in the values of a and b [19].
The data obtained from color analysis showed an increase in the L value of the negative control and positive control samples using isomalto-oligosaccharides and the addition of yeast extract 0.1%, 0.2%, and 0.3%.Therefore, a significant difference in the value of L was shown in the negative and positive control samples with the samples using yeast extract.At the a value, the higher the a value, the higher the red chromaticity value in the sample where the sample with 0.2% yeast extract had the largest a value.This could be due to a color change during cooking for a longer duration than the 0.1% and 0.3% samples.Significant differences were not shown in the a value between samples.The b value indicates the value of yellow chromaticity, where the b value obtained shows a significant difference between 0.2% yeast extract and 0.1% yeast extract, positive control, and negative control, while the 0.3% yeast extract sample is not significantly different from the yeast extract.yeast 0.2%.Spreadability test is a sensory evaluation test to determine the smearing power of a sample.Assessment with the intensity test with a value of + (very difficult), ++ (difficult), +++ (somewhat difficult), ++++ (easy), and +++++ (very easy).The data obtained is processed and interpreted where + = 1, ++ = 2, +++ = 3, … etc.The sample tested is the sample with the best water activity data.In this case the R sample is added as a reference sample with a greasing power value of ++++ (easy).Based on the data obtained from the sensory evaluation (Table 5.) of 30 semi-trained panelists, the positive control sample had an average smear power value of 3.967 with a standard deviation of 0.808 where the results showed that the positive control smear was close to the reference sample in the form of a commercial brand.In the sample with 0.1% yeast extract, the average smearing power was 3.167 with a standard deviation of 0.985, while the 0.2% yeast extract sample obtained an average greasing power of 2.967 with a standard deviation of 0.889.Significant differences were shown in the positive control samples with 0.1% and 0.2% yeast extract samples, whereas 0.1% and 0.2% yeast extract samples did not have a significant difference.
The spreadability level is influenced by the total solids and also the texture of the sample which is influenced by the material used.Yeast extract has gel formation or gelation properties because it has high hygroscopic properties due to the long chain beta-glucan starch content where the starch has a high degree of polymerization so that when yeast extract is added with a percentage of 0.3% it is indicated that the gel formation is too high.so that it produces a lumpy sample and tends to dry.Therefore, the smearing power of the 0.1% yeast extract sample can be stated to be better than the 0.2% yeast extract sample.Based on the literature, the higher the DP value of a polysaccharide, the more difficult it is to smear the sample because polysaccharides with a high degree of polymerization tend to produce a harder texture [7].Results expressed were mean ± SD from 3 replications.Data with different superscripts were significantly different at p < 0.05.

The changes in sensory characteristics on sugar-free sapodilla jam with yeast extract addition
The hedonic test was conducted to determine the panelists' preference for the sensory characteristics of the product developed using a 7-point scale.Attributes tested include color, texture, aroma, taste, and overall.A total of 30 semi-trained panelists tested 3 samples, namely positive control samples, yeast extract 0.2%, and yeast extract 0.3%.In the positive control sample, the average preference for color was 4.833 with a standard deviation of 1.577.The 0.2% yeast extract sample obtained a value of 4.800 with a standard deviation of 1.399 while for 0.3% yeast extract a value of 4.621 was obtained with a standard deviation of 1.449.The color assessment obtained shows a non-significant difference between samples.The color is influenced by isomalto-oligosaccharides and yeast extract which is added where the L value increases while the a and b values decrease [19] The color value obtained shows that the panelists prefer the color of the sample with 0.2% yeast extract from the 0.3% yeast extract sample.Texture changes in positive control samples, 0.2% and 0.3% yeast extract samples were due to the use of isomalto-oligosaccharides and yeast extract [7].Texture is also directly related to the greasing power and based on the data obtained, there was a decrease when the yeast extract was added successively to the texture preference value from the most preferred, namely from positive control (5.167±1.440),yeast extract 0.2% (4.233±1.524),yeast extract 0.3% (3.897±1.676).One-way ANOVA test from the data obtained showed a significant difference in the positive control sample and the 0.3% yeast extract sample, while the 0.2% yeast extract sample did not have a significant difference with the positive control sample and 0.3% yeast extract sample.
Aroma is obtained by adding yeast extract which has volatile compounds and also aromatic compounds in sapodilla fruit [7].Based on the data obtained, it was shown that there was a decrease in the level of preference for the aroma of the panelists with the addition of yeast extract.Consecutively, the level of preference of the panelists on the aroma of the sample starting from the largest, namely positive control (5.133±1.196),yeast extract 0.2% (4.300±1.442)and yeast extract 0.3% (4.207±1.431).One-way ANOVA analysis showed a significant difference between the positive control sample and the 0.3% yeast extract sample, while the 0.2% yeast extract sample had no significant difference between the positive control and 0.3% yeast extract.
The taste is affected by the addition of yeast extract.Based on [20], yeast extract has a high and varied amino acid content where the amino acids are what produce the savory taste and also the aroma in the yeast extract so that in making jam, yeast extract gives a savory taste to the jam.From the data obtained, successively with the highest preference value, positive control sample 4.333±1.373,yeast extract 0.2% 4.333±1.241,yeast extract 0.3% 4.276±1.202.ANOVA analysis of data on taste attributes showed no significant difference between positive control samples, 0.2% yeast extract, and 0.3% yeast extract.The overall value determines the panelists' preference for the entire sample.The panelists' overall preference value was highest in the positive control sample with an average value of 5.200±1.215,and in the yeast extract sample of 0.2%, an average value of 4.380±1.248was obtained, while the 0.3% yeast extract sample obtained an average value of 4.267±1.311.The overall hedonic results obtained showed a higher preference for 0.3% yeast extract samples than 0.2% yeast extract samples.JAR test is conducted to find out whether a sample already has a proper taste or is in accordance with commercial products distributed in the market.In this case, the JAR test was used to determine if the sugar-free sapodilla jam had sensory attributes like a jam as well as the panelists' preferences.The sensory attributes tested were Sweetness, Sourness, Lumpiness, Grittiness, Fruitiness, and Cohesiveness using a 5-point scale, namely Much too little (too weak), Too less (too weak), Just About Right (already appropriate), Too much too strong), and Much too much (very too strong) [21].In the first sample, the positive control sample was used as a benchmark for the taste of sugar-free sapodilla jam treated with sucrose.In the sweetness attribute, the positive control sample obtained the highest value of Just About Right, which indicates that the positive control sample has a sweetness attribute that is in accordance with the panelists' preferences.Most of the panelists were 22 out of 30 panelists or equal to 73.33%.The 0.2% yeast extract sample shown in Figure 7. has the highest Too little value of 46.67% while the 0.3% yeast extract sample shows the highest Just About Right value of 46.67%.Between 0.2% and 0.3% yeast extract samples, it was shown that the sweet taste of 0.3% yeast extract samples was more in line with preference panelist.On the sourness attribute, the highest score was obtained on Just About Right with a value of 17 out of 30 equal to 56% which indicates that the sour taste attribute in the positive control sample is more than half the percentage according to the panelists' preferences.The 0.2% yeast extract sample has a sweet taste level that is in accordance with the highest JAR value of 40%, while the 0.3% yeast extract sample shows that the highest value is JAR with a value of 46.67%.Based on the values obtained between the samples with 0.2% and 0.3% yeast extract, the panelists preferred the acidity level of the samples with 0.3% yeast extract.
The grittiness attribute shows the roughness of the sapodilla fruit on the jam.The roughness attribute obtained in the positive control sample is 21 out of 30 which is equal to 70%.There was an increase in the value of Too much (too rough) in the grittiness attribute of the 0.2% yeast extract sample, with a value of 53.33%, while the 0.3% yeast extract sample obtained a value of 56.67%.Between the two samples, a higher JAR value was obtained in the 0.2% yeast extract sample.Therefore, from the two samples tested, the preference of the grittiness level that is more suitable according to the panelists is the 0.2% sample.This assessment is directly related to the hedonic test of texture attributes on the sample where there is a decrease in the sample texture preference when there is an increase in the addition of yeast extract.From the data obtained, it is shown that the sample with the preferred grittiness is the positive control sample.The grittiness is caused by the innate texture of the sapodilla fruit itself and also the addition of yeast extract which contains polysaccharide beta glucan which plays a role in the formation of gelation so that it is very easy to produce a hard texture.
The lumpiness attribute is related to the texture of the jam when spread on bread.The attribute in the positive control sample obtained a value of 70% Just About Right which indicates that the attribute is in accordance with the preferences of the panelists.The sample with 0.2% yeast extract obtained a value of 56.67% in Just About Right, indicating that the 0.2% yeast extract had an appropriate preference value, while for the samepl 0.3% yeast extract obtained a value of 46.67%Just About Right and 43.33% in Too much, which indicates that the lumpiness attribute in the 0.3% yeast extract sample still tends to have a less value for panelist preferences.The fruitiness attribute is related to the aroma and taste of the fruit present in the fruit itself and in the sample.In the positive control, the value of 73.33% JAR, 0.2% yeast extract obtained a value of 60% JAR, and the sample with 0.3% yeast extract obtained a value of 70% JAR.The three sample values on the fruitiness attribute show a high value, which is more than 50% of the panelists indicating that the attribute is in accordance with the panelists' preferences.The cohesiveness attribute shows the unity of the texture of the jam with the texture of the bread where the texture becomes too soft or too coarse as a whole.The positive control sample obtained a value of 70% JAR, 0.2% yeast extract sample obtained a value of 46% JAR, and 43% JAR.The significant decrease that occurred was possible due to the change in the texture of the jam when the sample used isomalto-oligosaccharides and yeast extract.The roughness of the texture can be caused by the presence of sugar in the sapodilla fruit which is passed through heating and also polysaccharides in the yeast extract, namely beta glucan which causes the occurrence of gelation that is too dense so that when consumed together with bread, it produces a texture that is too dry and coarse [21].
Penalty analysis is carried out to determine and determine the attributes that need to be improved or improved to increase the suitability of the sensory attributes in the sample which is indicated by the higher the percentage shown on the chart.The more it leads to the right and the top of the chart, the attributes that need to be improved or more than 20%.The results of the JAR assessment are divided into 3 categories, namely below JAR, JAR, and above JAR, where the frequency or JAR assessment below 20% indicates parameter changes that must be made.Then, calculations and comparisons were made with the mean drop in the data obtained [21].
In the positive control sample, it was indicated by the presence of a penalty on the gritiness and lumpiness attributes at 23.33%; sweetness and sourness at 26.67% indicate the penalty is at a lower percentage.In the sample with 0.2% yeast extract, there is a penalty for the sweetness and grittiness attributes, namely sweetness too less at 56.67% and grittiness too much at 60%.In the 0.3% yeast extract sample, there is a penalty for the grittiness too much attribute at 63.33% and the lumpiness too much at 46.67%.From the penalty analysis data, it is shown that the positive control sample has the least penalty attribute compared to the 0.2% and 0.3% yeast extract samples.However, between 0.2% and 0.3% yeast extract samples, it was shown that the 0.3% sample had a better penalty value than the 0.2% sample.Therefore, it can be handled such as erythritol sweetener replaced with a mixture of other sweeteners such as using sucralose to increase the sweetness attribute, reformulation can be carried out to correct the occurrence of grittiness in the texture.

Conclusion
From the research conducted, it is shown that yeast extract has the potential to be used as a water-binding component or humectant in the manufacture of sugar-free sapodilla jam that has used isomaltooligosaccharide because it can produce aw below 0.8 which is the best formulation in making jam with the most greasing power.Good is with yeast extract as much as 0.2% while in the hedonic test, the sample with yeast extract 0.2% is closest to the preference value of the panelists as a whole sample of sapodilla sucrose jam but the grittiness and lumpiness attributes of the product reduce the panelists' preference for the product, so it is necessary to do research deeper into the content and also the effect of sapodilla fruit, yeast extract, and erythritol on jam.

Tabel 1 .
Mean and standard deviation of o Brix in sugar-free sapodilla jam with different concentrations of BSY yeast extract.

Table 2 .
Water activity (aw) in sugar-free sapodilla jam with different concentrations of BSY yeast extract.
cResults expressed were mean ± SD from 3 replications.Data with different superscripts were significantly different at p < 0.05.

Table 3 .
Syneresis in sugar-free sapodilla jam with different concentrations of BSY yeast extract.

Table 4 .
Color chromaticity in sugar-free sapodilla jam with different concentrations of BSY yeast extract.
Uppercase superscripts indicate the significant differences in same row.Lowercase superscripts indicate the significant differences in same column.

Table 5 .
Spreadability level of sugar-free sapodilla jam with different concentrations of BSY yeast extract.

Table 6 .
Hedonic evaluation of sugar-free sapodilla jam with different concentrations of BSY yeast extract.