An Analysis of the Influence of Papaya Seed Addition on the Sensory Properties of Papaya Sauce

This study aimed to analyze the effect of adding papaya seeds on the sensory quality of papaya sauce, including color, aroma, texture, and taste. The research was conducted in June 2025 at the Culinary Arts Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Universitas Negeri Padang. A true experimental method with a Completely Randomized Design (CRD) was applied, consisting of four papaya seed concentration treatments (0%, 6%, 8%, 10%) and three replications. The results showed that variations in papaya seed concentration had a significant effect on the color (dark red) and texture (smooth) of the papaya sauce. However, variables such as aroma (fragrant), texture (thick), and taste (savory and sweet distinctive of papaya) did not show significant differences among treatments. The best treatment for color and aroma was obtained at 10% concentration (X3), while the best texture and taste were achieved at 8% concentration (X2). Based on the hedonic test, the overall best treatment was 8% concentration (X2). These findings indicate that adding papaya seeds at the optimal level can enhance the sensory quality of papaya sauce and has the potential to become an innovative value-added food product.