<![CDATA[ABSTRACTThe purpose of this study was to analyze the effect of dragon fruit paste on the organoleptic assessment and nutritional values of sweet potato jam. The study was conducted using a completely randomized design (CRD) with various concentrations of sweet potato: dragon fruit paste formulations, namely P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%) and P3 (70%: 30%). Data analysis was performed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) test with a 95% confidence level (α=0.05). The results show that the addition of 20% dragon fruit paste to 80% sweet potato had a very significant effect on the organoleptic assessment of color, taste, and spreadability, while the aroma was significantly affected. The selected treatment was the P2 (80%:20%) treatment with average scores of color, taste, aroma, and spreadability reached 3.98 (like), 3.94 (like), 3.56 (like), and 3.88 (easy to spread), respectively. The nutritional analysis shows that the selected product contained 25.87% water, 2.77% protein, and 20.19% carbohydrate. The results show that the jam product was accepted by panelists and met national standards, except for protein and carbohydrate contents.Keyword: Dragon fruit paste, jam, sweet potatoABSTRAKTujuan dari penelitian ini adalah untuk mempelajari penggunaan pasta buah naga terhadap penilaian organoleptik dan nilai gizi dari selai ubi jalar. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL). dengan berbagai presentase perlakuan formulasi ubi jalar : pasta buah naga yaitu P0 (100% : 0%), P1 (90% : 10%), P2 (80% : 20%) dan P3 (70% : 30%). Analisis data dilakukan dengan metode Analysis of Varian (ANOVA) dengan uji lanjut Duncan's Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan pasta buah naga 20% pada ubi jalar 80% berpengaruh sangat nyata terhadap penilaian organoleptik warna rasa dan daya oles sedangkan pada aroma berpengaruh nyata. Perlakuan terpilih diperoleh pada perlakuan P2 (80%:20%) dengan kategori penilaian warna sebesar 3.98 (suka), rasa sebesar 3.94 (suka), aroma sebesar 3.56 (suka), dan daya oles sebesar 3.88 (mudah dioles). Nilai gizi yaitu kadar air sebesar 25,87%, kadar protein 2,77% dan kadar karbohidrat 20,19%. Berdasarkan hasil penelitian produk selai dengan penambahan pasta buah naga pada selai ubi jalar, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali kadar protein dan kadar karbohidrat.Kata kunci: Pasta buah naga, selai, ubi jalar]]>
