Abstract
The aims of this research were to investigate the physical, chemical and organoleptic quality of jam that processed from 3 different seaweeds raw material. Materials that used in this research were Gracilaria verrucosa , Eucheuma cottonii and its combination. Seaweeds were boiled, blended, mixed with sugar and stirred for 20 minutes and jams are packaged. The experimental design applied was Completely Randomized Design with 3 treatments and each treatments were triplicates. Data on moisture content, sugar content, crude fi ber, pH, water activity, viscosity and sensory evaluation were tested with analyzes of variance. The HSD test was conducted in order to determine the differences among treatments. While sensory evaluation data were analyzed by using Kruskall Wallis test. Based on the results, moisture content of combination jam were significantly different (P 0.05) to G. verrucosa jam. Water activity of combination jam showed there were significantly different (P 0.05) to G. verrucosa jam. While, between G. verrucosa and E. cottonii showed did not significantly different (P>0.05). For pH value, sugar content, and crude fi ber content showed did not significantly different (P>0.05). There were highly signifi cant different (P 0.05) from G. verrucosa jam. The sensory evaluation (color, texture, taste and odor) results indicated that there were signifi cant differences (P 0.05).
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