Effect of Carrot (Daucus carota L.) Puree Addition on the Physical, Chemical, and Sensory Properties of Pineapple (Ananas comosus L.) Jam

Abstract

This study evaluated the impact of adding carrot puree to pineapple jam to compensate for vitamin C degradation during heat processing by leveraging the high antioxidant and vitamin A content of carrots. A Completely Randomized Design (CRD) with four formulation treatments and two replications was used to examine the production process, consumer acceptance, and physicochemical properties. Data were analyzed using One-Way ANOVA ($\alpha = 0.05$) and Duncan’s Multiple Range Test (DMRT) in IBM SPSS 26. The sensory analysis identified sample F4 (75% carrot and 25% pineapple) as the best treatment. Physical evaluation of F4 revealed a spreadability of 4.93% and color values of $L^*$ 41.38, $a^*$ 22.26, and $b^*$ 32.70. Chemical analysis yielded a moisture content of 11.88%, total soluble solids of 32.85%, antioxidant content of 5.35%, and vitamin C content of 0.27%. Overall, combining carrot puree with pineapple jam successfully enhanced the functional antioxidant profile and physicochemical quality of the product.

Keyword : Antioxidant, Pineapple, Jam, Vitamin C, Carrot