Influence of Cooking Temperature on the Moisture Content and Organoleptic Properties of Pineapple, Banana, and Dragon Fruit Jam

Mutia Ardila
Rafidah Almira Samosir
Alfira Julian Pratiwi
Ekin Dwi Arif Kurniawan
Najwa Putri L. Nasution
Gresvita Sanova Turnip
Sari Mawaddah
Faizah A. Nasution
Feri P. Jahata Samosir
Moondra Zubir
Abd Hakim S

Indonesian Journal of Chemical Science and Technology
Vol. 8 No. 2 (2025): JULY 2025

Jam is a processed fruit product with high density and acidity, making it more stable than other fruit-based products. The jam-making process includes crushing the fruit, adding sugar, acid, thickening agents, and applying heat. Cooking temperature plays a critical role in determining the moisture content, texture, aroma, and taste of jam. This study investigates the influence of cooking temperature on the moisture content and organoleptic properties of pineapple (Ananas comosus), banana (Musa paradisiaca), and dragon fruit (Hylocereus spp.) jams. The jams were prepared by heating at various temperatures (900C, 1000C, 1100C), followed by moisture content measurement and organoleptic testing. Results showed that higher temperatures significantly reduced moisture content and enhanced sensory quality. Jams cooked at 110°C had the lowest moisture levels and the best organoleptic scores. These findings highlight the importance of temperature control in producing high-quality jam.