Pemanfaatan Pangan Lokal Papua Buah Merah (Pandanus Conoideus Lamk.) dan Buah Nanas (Ananas Comosus L. Merr) Menjadi Selai dan sebagai Pangan Fungsional

Abstract

Red fruit (Pandanus conoideus Lamk.) is a local Papuan food that contains bioactive compounds, such as beta-carotene and tocopherol, which are beneficial for health, but are not yet widely known. This study aims to utilize local Papuan foods in the form of red fruit (Pandanus conoideus Lamk.) and pineapple (Ananas comosus L.Merr) into jam products and as functional foods, with a focus on acceptability (aroma, color, taste and texture) and nutritional content. The method used was an experiment with a completely randomized design (CRD) using three composition treatments, namely P1 (50% red fruit : 50% pineapple), P2 (75% red fruit : 25% pineapple), and P3 (25% red fruit : 75% pineapple). Acceptability analysis was carried out by organoleptic tests using a hedonic scale, while nutritional content was tested in the laboratory including carbohydrates, protein, fat, fiber, phosphorus, calcium, and iron. The results showed an effect of composition on organoleptic quality and nutritional content. Jam with composition P3 was preferred in terms of aroma, taste and texture, although less preferred in terms of color. The best nutritional content was demonstrated by P3, which had carbohydrate (8.21%) and iron (8.79 mg), while P2 excelled in calcium (145 mg), total fat (3.60%), phosphorus (27.1 mg), and crude fiber (2.96%), and P1 in protein (3.45%). The study concluded that red fruit and pineapple jam has the potential to be a functional food with different sensory and nutritional advantages depending on the ingredient composition. This study recommends the need for composition innovation to increase color preferences while maintaining nutritional value, as well as product promotion so that it becomes widely known as a local food with functional value.