DEVELOPMENT OF SWEET POTATO (Ipomoea batatas L.) JAM AS A FOOD PRODUCT INNOVATION BASED ON LOCAL RESOURCES

Abstract

Sweet potato (Ipomoea batatas L.) is a local food resource with the potential to be developed into value-added processed products through food diversification. This study aims to describe the process of making sweet potato jam. The jam is prepared using 5 kg of fresh sweet potatoes, with the addition of granulated sugar and lime juice. The processing stages include washing, peeling, cutting, steaming, mashing, mixing the ingredients, and cooking until a thick consistency is achieved. The product's thickness is attained through the evaporation of water during the cooking process and the utilization of the sweet potato's natural starch. Based on initial estimates, the process has the potential to yield approximately 3.5–5 kg of jam, though the actual yield must be determined by weighing the product after cooking. The development of sweet potato jam is expected to serve as an alternative for local food diversification and enhance the value of sweet potatoes as a raw material for processed food products.