| dc.description.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. | en_US |
