The Effect of Water Ratio and the Addition of Pectin on the Quality Characteristics of Purple Sweet Potato Jam

Oct 13, 2025 by thesweetdesigns.com 18 views

The Effect of Water Ratio and the Addition of Pectin on the Quality Characteristics of Purple Sweet Potato Jam

Introduction

Purple sweet potatoes, also known as Ipomea batatas L. var. Ayamurasaki, are a rich source of anthocyanin, a powerful antioxidant that has been shown to have numerous health benefits. The production of jam from purple sweet potatoes is a popular way to preserve this nutritious food and make it more accessible to consumers. However, the quality characteristics of jam can be affected by various factors, including the ratio of water to sweet potatoes and the addition of pectin. In this study, we aim to analyze the effect of water ratios on purple sweet potatoes and the addition of pectin on the quality characteristics of jam.

Methodology

The method used in this study is a factorial complete random design with two factors. The first factor is the ratio of water to sweet potatoes, which consists of three comparisons: 1: 2, 1: 3, and 1: 4. The second factor is the percentage of pectin, which is 0.2%, 0.4%, and 0.6%. Some of the parameters tested in this study include water content, crude fiber content, total dissolved solids, acidity (pH), total sugar, reduction sugar, anthocyanin content, total microbes, and organoleptic assessment of aroma, taste, texture, color, and appearance general.

Results

The results of this study showed that the water ratio used had a significant effect on water content, anthocyanin content, color index, total dissolved solids, total sugar, and aroma and spreadility assessment. In particular, an increase in water ratio also affects the hedonic assessment of color from the jam produced. In addition, the addition of pectin also shows a significant effect on water content, crude fiber content, total dissolved solids, and hedonic spreadability assessments.

The interaction between the ratio of water and purple sweet potatoes and the addition of pectin together has a significant effect on the water content and total dissolved solids. From this analysis, it is known that the best treatment is determined by the water ratio of 4: 1 with the addition of pectin as much as 0.2%. This treatment produces purple sweet potato jam with the best quality characteristics, based on the DE Garmo effectiveness index.

Discussion

In making jam, the ratio of materials used affects not only taste but also the nutritional quality of the final product. Purple sweet potatoes, which are rich in anthocyanin, have the potential to increase the nutritional value of jam. Anthocyanin itself is known to have good antioxidant properties, which can help fight free radicals in the body.

The addition of pectin in making jam has an important function as a thickening material. Pektin is able to increase viscosity and provide a more attractive texture to jam. The use of the right pectin can extend the shelf life of the product by increasing stability to microbes. In this study, the addition of pectin with different levels shows variations in physical and chemical characteristics of jam, which shows the importance of balance between the number of pectin and water content.

It is also important to remember that organoleptic assessment is also very influential on consumer acceptance. Aroma, taste, and texture are the main factors that determine the success of a jam product on the market. Therefore, the combination of water ratios and the addition of the right pectin not only produces high quality products but can also provide satisfaction to consumers.

Conclusion

Overall, the results of this study provide valuable insights for food producers in developing jam products from purple sweet potatoes that are not only tasty and attractive but also nutritious. It is hoped that this information can be used as a guide in the development of innovative products that support the healthy lifestyle of the community.

Recommendations

Based on the results of this study, we recommend the following:

Use a water ratio of 4: 1 for the production of purple sweet potato jam.
Add pectin at a level of 0.2% to achieve the best quality characteristics.
Balance the ratio of pectin and water content to achieve the desired physical and chemical characteristics.
Conduct further research on the effects of different pectin levels and water ratios on the quality characteristics of jam.

Future Research Directions

This study provides a foundation for further research on the effects of water ratios and pectin addition on the quality characteristics of jam. Future studies can explore the following research directions:

Investigate the effects of different pectin levels and water ratios on the nutritional quality of jam.
Examine the effects of different sweet potato varieties on the quality characteristics of jam.
Develop new jam products with unique flavor profiles and textures using different sweet potato varieties and pectin levels.

Limitations of the Study

This study has several limitations that should be noted:

The study only examined the effects of water ratios and pectin addition on the quality characteristics of jam, and did not investigate other factors that may affect jam quality.
The study only used a limited number of sweet potato varieties and pectin levels, and did not explore the effects of different sweet potato varieties and pectin levels on jam quality.
The study only examined the physical and chemical characteristics of jam, and did not investigate the sensory characteristics of jam.

Conclusion

In conclusion, this study provides valuable insights into the effects of water ratios and pectin addition on the quality characteristics of purple sweet potato jam. The results of this study can be used as a guide for food producers in developing jam products that are not only tasty and attractive but also nutritious. Future research directions include investigating the effects of different pectin levels and water ratios on the nutritional quality of jam, examining the effects of different sweet potato varieties on the quality characteristics of jam, and developing new jam products with unique flavor profiles and textures using different sweet potato varieties and pectin levels.
Frequently Asked Questions (FAQs) about the Effect of Water Ratio and Pectin Addition on Purple Sweet Potato Jam

Q: What is the purpose of this study?

A: The purpose of this study is to analyze the effect of water ratios on purple sweet potatoes and the addition of pectin on the quality characteristics of jam.

Q: What are the factors that were tested in this study?

A: The factors that were tested in this study include water content, crude fiber content, total dissolved solids, acidity (pH), total sugar, reduction sugar, anthocyanin content, total microbes, and organoleptic assessment of aroma, taste, texture, color, and appearance general.

Q: What is the significance of the water ratio in making jam?

A: The water ratio is significant in making jam because it affects not only the taste but also the nutritional quality of the final product. A higher water ratio can result in a lower anthocyanin content, which can affect the nutritional value of the jam.

Q: What is the role of pectin in making jam?

A: Pectin is a thickening agent that is used to increase the viscosity and provide a more attractive texture to jam. The use of the right pectin can extend the shelf life of the product by increasing stability to microbes.

Q: What is the best treatment for making purple sweet potato jam?

A: The best treatment for making purple sweet potato jam is determined by the water ratio of 4: 1 with the addition of pectin as much as 0.2%. This treatment produces purple sweet potato jam with the best quality characteristics, based on the DE Garmo effectiveness index.

Q: What are the limitations of this study?

A: The study has several limitations, including:

The study only examined the effects of water ratios and pectin addition on the quality characteristics of jam, and did not investigate other factors that may affect jam quality.
The study only used a limited number of sweet potato varieties and pectin levels, and did not explore the effects of different sweet potato varieties and pectin levels on jam quality.
The study only examined the physical and chemical characteristics of jam, and did not investigate the sensory characteristics of jam.

Q: What are the future research directions for this study?

A: Future research directions include:

Investigating the effects of different pectin levels and water ratios on the nutritional quality of jam.
Examining the effects of different sweet potato varieties on the quality characteristics of jam.
Developing new jam products with unique flavor profiles and textures using different sweet potato varieties and pectin levels.

Q: What are the implications of this study for food producers?

A: The results of this study provide valuable insights for food producers in developing jam products from purple sweet potatoes that are not only tasty and attractive but also nutritious. Food producers can use this information to develop innovative products that support the healthy lifestyle of the community.

Q: What are the potential applications of this study?

A: The potential applications of this study include:

Developing new jam products with unique flavor profiles and textures using different sweet potato varieties and pectin levels.
Improving the nutritional quality of jam by using different pectin levels and water ratios.
Extending the shelf life of jam by using the right pectin levels and water ratios.

Q: What are the potential benefits of this study?

A: The potential benefits of this study include:

Providing valuable insights for food producers in developing jam products that are not only tasty and attractive but also nutritious.
Supporting the development of innovative products that support the healthy lifestyle of the community.
Improving the nutritional quality of jam and extending its shelf life.