<![CDATA[ABSTRACT This study aimed to determine the effect of adding seaweed (Eucheuma cottonii) flour on the organoleptic and physicochemical properties of sweet corn jam. This research used a completely randomized design (CRD) with formulations of sweet corn porridge and seaweed flour of (100%), (98.5%:1.5%), (97%:3%), and (95.5%:4.5%). Data were analyzed using Analysis of Variance (ANOVA) and if the results were significant, then the data were further analyzed with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the addition of seaweed flour had a significant effect on the panelists’ preference on colors and a very significant effect on taste, aroma, and texture. The organoleptic assessment of sweet corn jam show that the most preferred treatment was the T3 treatment (95.5%: 4.5%) with average scores of color, aroma, taste, and texture of 4.19 (like), 4.08 (like), 4.25 (like), and 4.40 (like), respectively. Moreover, nutritional content analysis physicochemical at the best treatment T3 (95.5%: 4.5%) obtained a value of 50.66% water content, 6.48% crude fiber, 12.55% glucose, and total dissolved solids of 33.04%. The results of this study can be accepted and preferred by panelists and the nutritional contents meet the national standard. Keywords: Jam, seaweed flour, organoleptic, physicochemical content.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan tepung rumput laut (Eucheuma cottonii) terhadap organoleptik dan fisikokimia selai jagung manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Formulasi bubur jagung manis dan tepung rumput laut (100%), (98.5% : 1.5%), (97% : 3%) dan (95.5% : 4.5% ). Data di analisis menggunakan Analysis of Varian (ANOVA) dan berpengaruh nyata maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan penambahan tepung rumput laut berpengaruh nyata terhadap organoleptik warna dan berpengaruh sangat nyata terhadap rasa, aroma dan tekstur. Berdasarkan penilaian organoleptik selai jagung manis yang terpilih yaitu pada perlakuan T3 (95.5% : 4.5%) dengan rata-rata warna 4.19 (suka), aroma 4.08 (suka), rasa 4.25 (suka) dan tekstur 4.40 (suka) serta analisis kandungan gizi fisikokimia pada perlakuan terbaik T3 (95.5% : 4.5%) diperoleh nilai kadar air 50,66,%, serat kasar 6,48%, glukosa 12,55%, dan total padatan terlarut sebesar 33,04%. Hasil penelitian ini dapat diterima dan disukai panelis serta sesuai dengan SNI selai.Kata kunci: Selai, tepung rumput laut, organoleptik, kandungan fisikokimia. ]]>
