KUALITAS SELAI OLES BERBAHAN ALBEDO SEMANGKA (Citrullus vulgaris S.) DAN UBI JALAR UNGU (Ipomea batatas L.)

Jam was a processed food product with a significant consumer interest and could be made with various raw material options. Watermelon albedo had a high pectin content, which served as a gel-forming agent, while purple sweet potato was rich in antioxidants. The combination of ingredients was carried out to achieve the best jam quality by utilizing the pectin from watermelon albedo and the pigments from purple sweet potato. This study aimed to determine the effect of combining watermelon albedo and purple sweet potato to produce jam with the best physicochemical and organoleptic characteristics that acceptable
to consumers. Completely Randomized Design (CRD) was design with treatments involving different combinations of watermelon albedo and purple sweet potato. The results showed a significant effect on water content, antioxidant activity, pH, color intensity, spreadability, total dissolved solids, and organoleptic attributes. The best combination was 10% watermelon albedo and 90% purple sweet potato, with a moisture
content of 30.40%, antioxidant activity of 37.84%, pH of 3.99, brightness (L) of 21.57, redness (a+) of 6.13, blueness (b-) of -2.00, spreadability of 3.23 cm, and total dissolved solids of 75.16 mg/L. Organoleptic scores were 4.48 for color, 4.12 for aroma, 4.52 for taste, and 4.04 for overall acceptance.