UTILIZATION OF HIBISCUS (Hibiscus rosa-sinensis) AS A RAW MATERIAL FOR PRODUCING JAM BASED ON LOCAL BIOLOGICAL RESOURCES

Slamet Mardiyanto Rahayu; M. Ali Azis Hasan Rizki; Fathul Muin; Wahyu Aprilyaningsih

doi:10.66294/njms.v3i6.196

UTILIZATION OF HIBISCUS (Hibiscus rosa-sinensis) AS A RAW MATERIAL FOR PRODUCING JAM BASED ON LOCAL BIOLOGICAL RESOURCES

Authors

Slamet Mardiyanto Rahayu Universitas Islam Al-Azhar
M. Ali Azis Hasan Rizki Universitas Islam Al-Azhar
Fathul Muin Universitas Islam Al-Azhar
Wahyu Aprilyaningsih Universitas Sebelas Maret

DOI:

https://doi.org/10.66294/njms.v3i6.196

Keywords:

Hibiscus, jam, food diversification, innovation, local resources

Abstract

This study aims to describe the production process of hibiscus (Hibiscus rosa-sinensis) jam as a food innovation based on local biological resources. The raw material, hibiscus flowers, was obtained from Gegerung Village, Lingsar District, West Lombok Regency. The production process involves sorting, washing, cutting, softening, pureeing, mixing with sugar, cooking, and packaging. The results are analyzed descriptively by outlining the processing stages and the characteristics of the final product. Utilizing hibiscus flowers has the potential to support food diversification, increase the value of local resources, and create opportunities for household-scale or small-scale businesses, thereby generating additional income for the community.

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References

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Published

2026-08-30

How to Cite

Slamet Mardiyanto Rahayu, M. Ali Azis Hasan Rizki, Fathul Muin, & Wahyu Aprilyaningsih. (2026). UTILIZATION OF HIBISCUS (Hibiscus rosa-sinensis) AS A RAW MATERIAL FOR PRODUCING JAM BASED ON LOCAL BIOLOGICAL RESOURCES. Nusadaya Journal of Multidiciplinary Studies, 3(6), 34–40. https://doi.org/10.66294/njms.v3i6.196

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Issue

Vol. 3 No. 6 (2026): Nusadaya Journal of Multidiciplinary Studies, August 2026

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Articles

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