Effect of the Proportion of Soursop (Annona muricata L) and Papaya (Carica papaya L) Fruit Mixture on the Chemical Properties, Color, and Sensory Characteristics of Jam

Abstract

This study aims to determine the effect of the proportion of soursop and papaya fruit mixture on the chemical properties, color, and sensory characteristics of jam. The method used in this study is a RAL consisting of 6 treatments: A1: 100% soursop puree, A2: 80% soursop puree and 20% papaya puree, A3: 60% soursop puree and 40% papaya puree, A4: 40% soursop puree and 60% papaya puree, A5: 20% soursop puree and 80% papaya puree, and A6: 100% papaya puree. Observations were made on moisture content, total dissolved solids, color (using a colorimeter), and sensory characteristics. The results showed a moisture content ranging from 39.49% to 43.22% and total dissolved solids ranging from 53.33 brix to 58.33 brix. The color measurement (colorimeter) showed L values ranging from 53.13 to 61.00, a* values from 50% to 51.37%, and b* values from 33.17% to 56.80%. The color preference ranged from 2.83% to 4.30% (neutral-like), aroma preference ranged from 2.87% to 3.77% (neutral-like), taste preference ranged from 3.07% to 3.93% (neutral-like), and spreadability preference ranged from 4.23% to 4.57% (easy to spread-very easy to spread). Overall, the panelists' preference for the soursop and papaya fruit mixture jam was highest for the A4 treatment, which contained 40% soursop puree and 60% papaya puree.