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M. Ali Azis Hasan Rizki
Universitas Islam Al-Azhar
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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DEVELOPMENT OF SWEET POTATO (Ipomoea batatas L.) JAM AS A FOOD PRODUCT INNOVATION BASED ON LOCAL RESOURCES Slamet Mardiyanto Rahayu; M. Ali Azis Hasan Rizki; Fathul Muin; Wahyu Aprilyaningsih
Nusadaya Journal of Multidiciplinary Studies Vol. 3 No. 7 (2026): Nusadaya Journal of Multidiciplinary Studies, September 2026
Publisher : LPPM, Akademi Administrasi Rumah Sakit Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66294/njms.v3i7.195

Abstract

Sweet potato (Ipomoea batatas L.) is a local food resource with the potential to be developed into value-added processed products through food diversification. This study aims to describe the process of making sweet potato jam. The jam is prepared using 5 kg of fresh sweet potatoes, with the addition of granulated sugar and lime juice. The processing stages include washing, peeling, cutting, steaming, mashing, mixing the ingredients, and cooking until a thick consistency is achieved. The product's thickness is attained through the evaporation of water during the cooking process and the utilization of the sweet potato's natural starch. Based on initial estimates, the process has the potential to yield approximately 3.5–5 kg of jam, though the actual yield must be determined by weighing the product after cooking. The development of sweet potato jam is expected to serve as an alternative for local food diversification and enhance the value of sweet potatoes as a raw material for processed food products.
UTILIZATION OF HIBISCUS (Hibiscus rosa-sinensis) AS A RAW MATERIAL FOR PRODUCING JAM BASED ON LOCAL BIOLOGICAL RESOURCES Slamet Mardiyanto Rahayu; M. Ali Azis Hasan Rizki; Fathul Muin; Wahyu Aprilyaningsih
Nusadaya Journal of Multidiciplinary Studies Vol. 3 No. 6 (2026): Nusadaya Journal of Multidiciplinary Studies, August 2026
Publisher : LPPM, Akademi Administrasi Rumah Sakit Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66294/njms.v3i6.196

Abstract

This study aims to describe the production process of hibiscus (Hibiscus rosa-sinensis) jam as a food innovation based on local biological resources. The raw material, hibiscus flowers, was obtained from Gegerung Village, Lingsar District, West Lombok Regency. The production process involves sorting, washing, cutting, softening, pureeing, mixing with sugar, cooking, and packaging. The results are analyzed descriptively by outlining the processing stages and the characteristics of the final product. Utilizing hibiscus flowers has the potential to support food diversification, increase the value of local resources, and create opportunities for household-scale or small-scale businesses, thereby generating additional income for the community.
Co-Authors Fathul Muin Slamet Mardiyanto Rahayu Wahyu Aprilyaningsih