Comparative Study of Sucralose and Stevia Substitution for Sweeteners in Uli Banana Jam as a Functional Food

Comparative Study of Sucralose and Stevia Substitution for Sweeteners in Uli Banana Jam as a Functional Food
  IJETT-book-cover           
  
© 2025 by IJETT Journal
Volume-73 Issue-8
Year of Publication : 2025
Author : Siti Nurhasanah, Annika Nabila Haradea, Fitry Filianty, Heni Radiani Arifin
DOI : 10.14445/22315381/IJETT-V73I8P109

How to Cite?
Siti Nurhasanah, Annika Nabila Haradea, Fitry Filianty, Heni Radiani Arifin,"Comparative Study of Sucralose and Stevia Substitution for Sweeteners in Uli Banana Jam as a Functional Food", International Journal of Engineering Trends and Technology, vol. 73, no. 8, pp.112-116, 2025. Crossref, https://doi.org/10.14445/22315381/IJETT-V73I8P109

Abstract
Bananas are a type of flora that grows widely in Indonesia. Apart from using the flesh, the part of the banana that is still rarely used is the banana peel. One banana-based product that is still rarely found is jam. Jam can be considered a functional food if it uses ingredients that can enhance nutrition and reduce unhealthy components. Making jam requires citric acid to form a consistent gel, and lemon juice can be used as a natural source of citric acid. Jam contains high sugar, and sucrose sweeteners are substituted with sucralose and stevia to reduce its negative health effects. Sucralose is an artificial sweetener, while stevia is a natural sweetener. Both sweeteners are low in calories. This research was conducted to determine banana jam's physicochemical and organoleptic properties with sweetener substitution. The method used in this research is experimental and discussed descriptively. The results showed that sweetener substitution affected L* and a* values, hardness, cohesiveness, adhesiveness, spreadability, syneresis, moisture content, and antioxidant activity. However, it did not affect the b* value and pH level. The research significantly impacted the organoleptic properties of color and spreadability, but did not significantly affect the real effect on aroma, texture, taste and aftertaste.

Keywords
Banana, Organoleptic test, Physicochemical properties, Stevia, Sucralose.

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