This study aimed to determine the effect of giving stevia as a substitute,
stabilizer type, and their interactions on the physicochemical and sensory
characteristics of chayote jam. This study consisted of a sweetener concentration
ratio factor (P1 = 100% sucrose: 0% stevia; P2 = 50% sucrose: 50% stevia; P3 =
0% sucrose: 100% stevia) and a stabilizer type factor (S1 = pectin 1.17 %; S2 =
CMC 1.17%; S3 = jelly 1.17%). The treatment was repeated three times. The
observation variables included physicochemical analysis (moisture content, ash
content, viscosity, pH, smearing power, total sugar) and sensory analysis (color,
aroma, taste, preference). The results showed that the sweetener concentration
ratio had a significant effect on water content, ash content, total sugar content,
color, aroma, taste, and preferences. The type of stabilizer has a significant effect
on the variable of smearing power. The interaction treatment had a significant
effect on the variables of moisture content, ash content, spread ability, total sugar
content, aroma, taste, and preferences. The best treatment was found in the P2S2
factor with the values of water content, ash content, viscosity, pH, smearing
power, total sugar content, color, aroma, taste, and preference were 59.90%;
1.62%; 7263,33cP; 5.83; 4,50; 27.85%; 3.07 (greenish brown); 2.33 (unpleasant);
3 (rather tasty); and 2.87 (rather like), respectively.