Abstract
This study evaluated the quality and acceptability of jackfruit (Artocarpus heterophyllus) rags jam developed at Cebu Technological University–Barili Campus for the Academic Year 2024. Addressing the 6.6% national waste contribution of jackfruit rags (≈2,574 MT annually), the study compared three jam formulations to determine the most preferred treatment. A total of 69 panelists (9 trained; 60 untrained) evaluated sensory attributes using a 5-point scale and overall liking using a 9-point hedonic scale. Results indicated that Treatment 1 (250 g rags) obtained the highest acceptability. Pooled sensory scores showed mean ratings of color = 3.58, aroma = 3.70, taste = 3.80, texture = 3.57, and overall acceptability = 3.67. Hedonic scores also favored Treatment 1, with trained panelists giving a mean overall acceptability of 6.78, while untrained panelists rated it 6.48. The mean difference of 0.30 between groups was small, and statistical comparison indicated no significant differences, as group means differed by less than 0.50 across all attributes—suggesting consistent consumer perception. Laboratory analysis confirmed commercial sterility, and nutritional evaluation showed that a 1-tbsp serving contained 49 kcal, 5 mg sodium, and 12 g carbohydrates, all within acceptable dietary limits. In conclusion, Treatment 1 was identified as the most acceptable formulation, demonstrating superior sensory quality and compliance with safety and nutritional requirements. Further toxicity testing and shelf-life validation are recommended for product commercialization.
