KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LABU KUNING DENGAN PENAMBAHAN SARI BUNGA MAWAR, ROSELLA, DAN GULA

The high production of pumpkin (Cucurbita moschata) has not been optimally utilized, resulting in limited innovation in pumpkin-based processed products. Processing pumpkin into jam is one alternative to increase its added value. The addition of rose flower extract, roselle flower extract, and sugar is expected to improve the flavor and color characteristics of pumpkin jam. This study aimed to determine and obtain the most appropriate formulation for producing pumpkin jam with desirable quality characteristics. The experiment was conducted using a Completely Randomized Design (CRD) consisting of six treatments with three replications. The resulting pumpkin jam was analyzed for it chemical characteristics, including moisture content, total soluble solids, antioxidant activity, and pH; physical characteristics, including color intensity; and organoleptic properties, including taste, color, spreadability, and overall acceptability. The results showed that the treatments had a significant effect (p < 0.05) on all observed parameters. Based on the organoleptic evaluation, treatment A3B1 was the most preferred formulation with an overall acceptability score of 4.13, indicating that the product was moderately liked. The lowest moisture content was observed in treatment A2B1 (29.66%). The highest total soluble solids were obtained in treatment A2B1 (7.00 °Brix). The highest antioxidant activity was recorded in treatment A3B1 (96.15%). The lowest pH value was found in treatment A1B2 (4.70). The highest lightness L value was observed in treatment A1B2 (37.32), while the highest redness a+ value was obtained in treatment A3B1 (9.40). The highest yellowness b+ value was found in treatment A3B2 (16.90).