Development and Sensory Evaluation of Jackfruit (Artocarpus Heterophyllus) Rag Jelly Using Fruit Peel Stabilizers

This study developed and evaluated jackfruit rag jelly candy prepared with plant-based stabilizers extracted from apple, guava, and mango peels. It profiled the product in terms of ingredients and cost, tools and equipment, procedure, shelf life, nutritional value, packaging, and marketability, and assessed the sensory qualities of appearance, aroma, taste, and texture, along with consumer preference. A quasi-experimental, product-development design was used, with three stabilizer treatments applied to the jelly formulation. Fifty purposively selected respondents, composed of food technology students, teachers, and local bakers, evaluated the products. Data were summarized using the weighted mean and analyzed using the Friedman test with Durbin-Conover post hoc comparisons. All treatments were affordable and practical to produce, with comparable costs and procedures. The product retained its best quality for one to two days and spoiled by the sixth to seventh day at room temperature. Proximate analysis showed that the candy was primarily a source of carbohydrates. Treatment 1 (apple-based stabilizer) earned the highest ratings in appearance, taste, and texture, with an overall mean of 3.44, interpreted as liked very much. Treatment 3 (mango-based) followed at 3.15, and Treatment 2 (guava-based) ranked lowest at 3.00, both interpreted as liked. The Friedman test showed a significant difference in liking among treatments (p ≤ .001), confirming that the type of stabilizer influenced consumer preference. Apple peel pectin is the most recommended stabilizer, while the guava-based formulation requires improvement in texture and flavor. A simple technology guide is proposed to support consistent product quality and small-scale production.