UTILIZATION OF HIBISCUS (Hibiscus rosa-sinensis) AS A RAW MATERIAL FOR PRODUCING JAM BASED ON LOCAL BIOLOGICAL RESOURCES

Slamet Mardiyanto Rahayu (Universitas Islam Al-Azhar)
M. Ali Azis Hasan Rizki (Universitas Islam Al-Azhar)
Fathul Muin (Universitas Islam Al-Azhar)
Wahyu Aprilyaningsih (Universitas Sebelas Maret)

NJMS
Vol. 3 No. 6 (2026): Nusadaya Journal of Multidiciplinary Studies, August 2026

This study aims to describe the production process of hibiscus (Hibiscus rosa-sinensis) jam as a food innovation based on local biological resources. The raw material, hibiscus flowers, was obtained from Gegerung Village, Lingsar District, West Lombok Regency. The production process involves sorting, washing, cutting, softening, pureeing, mixing with sugar, cooking, and packaging. The results are analyzed descriptively by outlining the processing stages and the characteristics of the final product. Utilizing hibiscus flowers has the potential to support food diversification, increase the value of local resources, and create opportunities for household-scale or small-scale businesses, thereby generating additional income for the community.