Abstract:
Jam is an excellent option for preserving fruit against seasonal changes. Ripe
banana peppers are often under-consumed and prone to high post-harvest
damage, despite being cheap at harvest. Jackfruit is seasonal, with much of
its yield going to waste during peak season. To mitigate economic losses
from post-harvest waste and seasonal fluctuations, a novel jam made from
banana peppers and ripened jackfruit offers a solution for creating a more
resilient and efficient supply chain. The spicy mixed sweet jam provides a
unique flavor experience. Four jam samples (T1, T2, T3, and T4) were
developed with varying sugar concentrations of 55%, 60%, 65%, and 70%.
Sensory evaluation was conducted by 30 panelists using a 1–5-point hedonic
scale, assessing color, taste, flavor, texture, aroma, appearance, spreadability,
and overall acceptability. The T2 sample outperformed the others.
Physicochemical analysis showed significant variation among samples, with
moisture content (24.16%-30.73%), ash (0.318%-0.514%), acidity (0.19%-
0.96%), TSS (68%-71%), and pH (3.66-3.84). The T2 sample had the best
quality with moisture content (14.39%), pH (3.78), TSS (68%), ash
(0.318%), titratable acidity (0.19%), protein (0.6%), and fat (0.02%). Based
on sensory and physicochemical analysis, the jam made with ripened banana
pepper and jackfruit pulp 40% and 60% added sugar was selected as the best.
Future research could explore optimizing the processing techniques or
testing the jam's shelf life and consumer acceptance on a larger scale, further
supporting sustainable food production and waste reduction strategies.
