Pengaruh Konsentrasi Pektin yang Diekstrak dari Limbah Kulit Pisang Merah (Musa acuminata ‘Red Dacca’) terhadap Karakteristik Fisikokimia dan Organoleptik Selai Jagung Manis: Effect of Pectin Concentration Extracted from Red Banana Peel Waste (Musa acuminata ‘Red Dacca’) on the Physicochemical and Organoleptic Characteristics of Sweet Corn Jam

Ilian Elvira

Journal of Innovative Food Technology and Agricultural Product
Vol 4 No 1 (2026) Juni : Journal of Innovative Food Technology and Agriculture Product

Sweet corn is a food commodity with great potential to be developed into various processed products, one of which is jam. Pectin plays an important role as a gelling agent that influences the texture and characteristics of jam. Red banana peel is a food waste material that has the potential to be utilized as a natural source of pectin. This study aimed to determine the effect of pectin addition from red banana peel waste on the quality of sweet corn jam and to determine the best physicochemical characteristics based on organoleptic evaluation. This study used a Completely Randomized Design (CRD) with five pectin concentration treatments, namely P1 (0%), P2 (0.5%), P3 (1%), P4 (1.5%), and P5 (2%), with three replications. The data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that pectin addition had a significant effect on the aroma, texture, taste, spreadability, and viscosity of sweet corn jam, but had no significant effect on color. The selected treatment based on panelist acceptance was the addition of 1.5% pectin, which produced jam with a moisture content of 27.7%, total soluble solids of 66.9%, glucose content of 12.55%, and crude fiber content of 6.48%.