Matsui, Katia NicolauCarvalho, Amanda Kivia de Brito.2025-07-142025-07-142025-07-03Carvalho, Amanda Kivia de Brito. Produção de geleia de jambo vermelho (Syzygium malaccense). Orientadora: Katia Nicolau Matsui. 2025. 57 f. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte. Natal. 2025https://repositorio.ufrn.br/handle/123456789/64320The jam sector in Brazil has shown continuous growth, driven by consumers’ demand for differentiated products with sensory quality, nutritional value, and regional origin. In this context, this study aimed to develop a jam made from Malay apple (Syzygium malaccense), a tropical fruit with a distinctive flavor and bioactive properties that is still underutilized in commercial applications. The proposal sought to add value to this underexploited resource by promoting its inclusion in the food industry through the development of a product that is both technically and economically viable. The technological processes involved in production were described, along with mass and energy balances, production cost analysis, and the definition of the selling price. Additionally, the reuse of generated residues was addressed, based on the Brazilian National Solid Waste Policy (Law No. 12,305/2010), highlighting the potential use of the seed for flour production and extraction of bioactive compounds. The results indicated that malay apple jelly has competitive potential, with a high return on production costs, in addition to representing a sustainable and promising alternative for the regional food sector.pt-BRAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Jambo-vermelhogeleiaprocesso produtivo e inovação.bachelorThesisENGENHARIAS