Organoleptic Test on Squid Ink Jam as an Alternative Utilization of Useful Squid Ink

For Body Health

Kistia Rita Santi
S1 Nursing Study Program, Widya Husada University, Semarang, Indonesia
E-mail: kistiarita9@gmail.com

Abstract:
Objective: to determine the process of making squid ink jams, organoleptic tests, and
durability of storing jam. Methods: it is an experimental qualitative approach. The process of
determining the composition of the ingredients refers to the manufacture of srikaya jam
according to Cecilia and Karen, G (2021). Modifications are made by adding squid ink and
cinnamon. The squid ink jam is black, has a sweet taste, and has a coconut flavor.
Organoleptic test on 30 panelists in the color data: 14 people mostly like, 10 people like, 3
people quite like, 3 people unlike. Taste data: 19 people mostly like, and 11 people like.
Textures data: 13 people mostly like, 15 people like, 1 person quite like, 1 person unlike.
Aromas data: 14 people mostly like, 15 people like, 1 person quite like. Jam at room
temperature lasts for 8 days, and jam in the refrigerator lasts for 20 days. Conclusion: Squid
ink jam could be used as an alternative food for body health, because it contains melanin as
an anti-tumor and antioxidant. Even though it is black in color, squid ink jam has a sweet
taste and has a coconut aroma, so that its well received by the public.

Keywords: Jam, Squid inks, Tumors.