Physicochemical and Sensory Properties of Tongka Langit Banana (Musa troglodytarum) Jam with Different Pectin Concentrations

Abstract

The substantial beta carotene content and health benefits of tongka langit bananas make them a popular constituent in processed food products, such as jam, which helps extend shelf life and diversifies processed tongka langit bananas. This study aimed to determine the optimal pectin concentration for the production of tongka langit banana jam by analyzing its physicochemical and sensorial properties. Without the addition of pectin, tongka langit banana jam ha d the finest physicochemical and sensorial properties. The tongka langit banana jam had a moisture content of 52.90%, a vitamin C content of 46.05 mg/100g, a fiber content of 0.30%, a total sugar content of 35.10%, a total acid content of 3.55%, and a total dissolved solids content of 32.15°brix. It had the highest percentage of preference in almost all sensory categories, including taste, color, texture, and overall likeability, and had the characteristic, taste of tongka langit banana, faintly flavored with tongka langit banana, a yellow color , a soft texture, and a spreadability that was relatively simple.