Vol. 8, Issue 8, Part A (2024)

Abstract: This study aimed to evaluate the efficacy of natural preservatives—tulsi, mint, and lemongrass extracts—and alternative sweeteners—honey, stevia, and coconut sugar—in formulating a low-sugar pineapple jam that appeals to health-conscious consumers. Employing a 50% concentration of each sweetener, the research examined their impact on the jam's physicochemical properties, sensory attributes, and microbial stability. Physicochemical assessments revealed that the type of sweetener and preservative significantly influenced the jam’s total soluble solids (TSS) (70.133±0.233) and titratable acidity (0.874 , with honey-based jams exhibiting the highest values, and stevia-based jams the lowest. On the other side, Honey-based jam exhibits the lowest value in pH (2.934±0.010) and moisture content (17.595±0.079), whereas stevia-based jam shows the highest value. The study found that honey-tulsi infused pineapple jam has high organoleptic properties, indicating consumer preference. Stevia-sweetened jams were less popular due to textural issues and residual aftertaste. Microbiological assays revealed Gram-negative bacteria in all jams, questioning the long-term efficacy of natural preservatives. The research supports the use of tulsi and honey as natural additives in low-sugar pineapple jams, highlighting the need for healthier alternatives.