Effect of the Ratio of Jackfruit Rind (Artocarpus heterophyllus) and Tamarillo (Solanum betaceum) on the Physical, Chemical, and Organoleptic Characteristics of Sheet Jam

Abstract

The use of jackfruit rind from Artocarpus heterophyllus, which contains high levels of pectin, is important to reduce dependence on commercial pectin while enhancing the value of agro-industrial by-products. Tamarillo (Solanum betaceum) has the potential to improve the quality of sheet jam due to its nutritional content, anthocyanins, and natural acidity. This study aimed to evaluate the effect of the jackfruit rind-to-tamarillo ratio on the physical, chemical, and organoleptic characteristics of sheet jam and to determine the optimal formulation. A Randomized Block Design with a single factor (ratio of jackfruit rind to tamarillo: 0:100, 10:90, 20:80, 30:70, 40:60) and three replications (15 samples) was applied. Data on color, moisture content, pH, and total soluble solids were analyzed using ANOVA followed by Duncan’s test, while foldability and sensory data were analyzed using the Friedman test followed by Nemenyi. The results showed that the ratio significantly affected physical (foldability, color, moisture) and chemical (pH, total soluble solids) properties. Higher jackfruit rind increased foldability, acidity, and soluble solids, but decreased moisture and brightness. Sensory evaluation showed a significant effect on color, texture, and overall acceptance. The best formulation was 30:70