Perfect Fruit Jam Formulation (Dillenia Philippinensis) on Consumer Acceptance and Nutritional Content

Abstract

This study was conducted to analyze the effect of sugar addition formulation on physical quality, consumer acceptability, and nutritional content of Sempur fruit jam. This study was conducted at the Food Processing Laboratory of the Culinary Arts Education Study Program, Faculty of Engineering, Jakarta State University. The study period began in July 2024 to March 2025. The research method used was an experimental method. The research sample used was Sempur fruit jam with added sugar with a percentage of 10%, 12%, and 14% which was then assessed for acceptability through organoleptic (hedonic) tests to 30 semi-trained panelists with assessment aspects including color, aroma, taste, and texture. Data analysis for organoleptic tests used the Friedman test, while nutritional content including water content and vitamin C content was tested in the laboratory. Based on the results of the organoleptic test, there was no significant effect of differences in the percentage of added sugar (10%, 12%, and 14%) on consumer acceptability in the aspects of color, aroma, texture, sweetness, and sourness. However, descriptively, the addition of 14% sugar tended to be preferred by panelists in all aspects. The results of the nutritional content test showed a tendency for water content to decrease as sugar concentration increased, with the lowest average being at 14% (1.55%). In the vitamin C test, statistical results showed that the formulation did not have a significant effect. Researchers recommend utilizing sempur fruit as an innovative jam product to support local food diversification.