Organoleptic Quality of Jam Made from Loa Fruit (Ficus Racemosa)

Sang Putu Febriana; Ngakan Putu Sudiarta; Hardina Hardina; Luh Putu Kartini

doi:10.55927/esa.v4i5.140

Authors

Sang Putu Febriana Politeknik Pariwisata Bali
Ngakan Putu Sudiarta Politeknik Pariwisata Bali
Hardina Hardina Politeknik Pariwisata Bali
Luh Putu Kartini Politeknik Pariwisata Bali

DOI:

https://doi.org/10.55927/esa.v4i5.140

Keywords:

Loa Fruit Jam, Organoleptic Test, Functional Food

Abstract

This study aims to evaluate the organoleptic quality of jam made from loa fruit (Ficus racemosa) as an effort to diversify local Indonesian food. The research method used a descriptive experimental approach with organoleptic tests involving 20 semi-trained panelists to assess the parameters of color, aroma, texture, and taste using a 5-point Likert scale. The jam formulation used a proportion of 75% loa fruit with an innovative warm water soaking process to reduce the sap content. The results showed a very good level of acceptance with an average total index of 89.75%. The texture parameter obtained the highest value (93%), followed by color and taste (92% each), and aroma (82%). The resulting loa fruit jam has the characteristics of a natural reddish brown color, a thick texture with optimal spreadability, a distinctive sweet taste, and a natural aroma that is acceptable to consumers. This study proves that loa fruit has great potential as a raw material for jam with excellent organoleptic quality, opening up opportunities for commercialization of functional food products based on local ingredients to support food security and community economic empowerment.

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