Organoleptic Test of Granulated Sugar Substitution with Palm Sugar in Making Papaya Jam
DOI:
https://doi.org/10.55927/esa.v5i2.15Keywords:
Papaya Jam, Palm Sugar, Granulated Sugar, Organoleptic Test, Sugar SubstitutionAbstract
Papaya is a tropical fruit with high nutritional value but is highly perishable and has a short shelf life. One method to extend its shelf life is by processing it into products such as jam. However, the use of granulated sugar in jam may pose health concerns, thus palm sugar is used as a natural alternative sweetener. This study aimed to determine the organoleptic quality of papaya jam with three treatments: P1 (100% palm sugar), P2 (50% palm sugar + 50% granulated sugar), and P3 (100% granulated sugar). The method used was an experimental design, with organoleptic tests conducted by 25 semi-trained panelists using a Likert scale questionnaire. The results showed that P3 was the most preferred in terms of color, aroma, and taste, while P2 was superior in texture. P1 tended to produce a darker color and a stronger palm sugar aroma. Observations over eight weeks of storage showed that P1 had the most stable organoleptic quality until the 8th week. Therefore, although P3 was the most preferred, P1 can be considered a viable alternative in terms of product shelf-life stability.
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