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All Journal Indonesian Journal of Applied and Industrial Sciences (ESA)
Eunice Cynthia Febiola
Politeknik Pariwisata Bali
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Organoleptic Test of Granulated Sugar Substitution with Palm Sugar in Making Papaya Jam Eunice Cynthia Febiola; Gede Adi Sistha Winata; Anak Agung Ketut Alit Pujawan
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 5 No. 2 (2026): March 2026
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v5i2.15

Abstract

Papaya is a tropical fruit with high nutritional value but is highly perishable and has a short shelf life. One method to extend its shelf life is by processing it into products such as jam. However, the use of granulated sugar in jam may pose health concerns, thus palm sugar is used as a natural alternative sweetener. This study aimed to determine the organoleptic quality of papaya jam with three treatments: P1 (100% palm sugar), P2 (50% palm sugar + 50% granulated sugar), and P3 (100% granulated sugar). The method used was an experimental design, with organoleptic tests conducted by 25 semi-trained panelists using a Likert scale questionnaire. The results showed that P3 was the most preferred in terms of color, aroma, and taste, while P2 was superior in texture. P1 tended to produce a darker color and a stronger palm sugar aroma. Observations over eight weeks of storage showed that P1 had the most stable organoleptic quality until the 8th week. Therefore, although P3 was the most preferred, P1 can be considered a viable alternative in terms of product shelf-life stability.
Co-Authors Anak Agung Ketut Alit Pujawan Gede Adi Sistha Winata