Physicochemical Analysis and Consumer Acceptance of Jubung as A Traditional Food from Gresik Regency

Food Technology Study Program, Faculty of Agriculture, Universitas Muhammadiyah Gresik, Gresik 61121, Indonesia

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Abstract

Traditional foods such as jubung are increasingly at risk of being overlooked due to modernization, highlighting the need for scientific evaluation to support their preservation and development. This study aimed to analyze the physicochemical properties and consumer acceptance of jubung as a traditional food from Gresik. A quantitative experimental design was applied, including proximate analysis (moisture, ash, protein, fat, carbohydrates, crude fiber), pH, and water activity (aw) based on AOAC methods. Sensory evaluation was conducted using untrained panelists. Data were analyzed using one-way ANOVA followed by DMRT at p < 0.05. The results showed that jubung is a carbohydrate-rich product (68.42%) with moderate moisture (32.67%), fat (9.25%), and protein (4.81%), and low fiber (2.14%) and ash (1.08%). The pH (6.3) and aw (0.85) indicate moderate susceptibility to microbial growth, suggesting limited shelf stability. Sensory evaluation revealed high acceptance (scores >7.0), with taste (7.8) and texture (7.5) as the most preferred attributes. In conclusion, jubung has strong potential for commercialization due to its favorable sensory properties; however, improvements in preservation and nutritional quality are needed. Future efforts should focus on enhancing shelf life through improved packaging and the development of value-added formulations while maintaining its traditional characteristics.