ITS Develops High-Fiber Sorghum Jam to Support Healthy Lifestyles

SURABAYA, JurnalPost.com – The rising number of obesity cases in Indonesia has become a serious concern, not only for the health sector but also for the food industry. Consumption patterns high in sugar and low in fiber are considered key contributing factors to this issue, particularly among the productive age group.

Addressing this condition, a research team from the Institut Teknologi Sepuluh Nopember (ITS) has developed a food innovation called SORG+, a jam made from a combination of sorghum and fruit puree, designed as a food alternative with higher fiber content and improved nutritional characteristics.

SORG+ is formulated using 70 percent fruit puree and 7 percent sorghum. This composition was developed to produce a product that not only prioritizes nutrition but also maintains a taste and texture acceptable to the public.

The product development process involved several stages, ranging from laboratory testing and certification to expert validation and direct consumer testing.

Before being introduced to the public, SORG+ underwent nutritional composition testing in the laboratory. This testing was conducted to determine calorie, fiber, and sugar content, as well as other parameters related to the product's nutritional profile.

The test results are a crucial part of ensuring that the SORG+ formulation has a scientific basis before being further developed as a functional food alternative.

In addition to nutritional testing, the development team also pursued halal certification. This step was taken to ensure the product meets the food safety and halal standards applicable in Indonesia.

Halal certification is considered important, as food products developed in an academic environment are expected not only to remain at the research stage but also to have the potential for wider use and acceptance by the public.

During the development process, SORG+ involved nutritionists to review the formulation and the product's potential benefits. Evaluations by experts were conducted to ensure the composition considers principles of nutritional fulfillment and dietary management.

This validation serves as a step to strengthen the foundation of SORG+ as a food innovation born from the research process.

The SORG+ team also introduced their product through public education activities, including at the GEREX ITS 2026event.

During the event, visitors had the opportunity to participate in organoleptic testing by providing feedback on the taste, aroma, and texture of SORG+. The team also used this opportunity to educate the public on the importance of choosing foods with controlled sugar content and sufficient fiber.

Beyond laboratory testing and exhibitions, the development team also conducted research directly with consumers living with obesity.

Through interviews and consumption tests, the team gathered feedback on the consumer experience. One research participant, David (21), noted that he must be more selective in his food choices due to his condition.

“As someone living with obesity, I have to be more careful about what I eat. Most products on the market are high in sugar. However, after trying the strawberry variant of SORG+, I felt fuller for longer thanks to the fiber content in the sorghum. This really helps me control excessive hunger,” said David.

Feedback from consumers serves as evaluation material for the team to refine the product. User experience also provides an initial overview of the acceptance of SORG+ as a food alternative to support dietary management.

The head of the development team hopes that SORG+ can be a first step in expanding healthy food options that are more accessible to the public, including those working to manage their weight.

The development of this sorghum-based product also demonstrates the potential for university research to address health issues through food innovation.

Looking ahead, the team hopes that the SORG+ Sorghum-Puree Jam innovation can be further developed through continued research, formulation refinement, and broader testing, providing greater benefits to the community.

This innovation is also part of the university's contribution to achieving the Sustainable Development Goals (SDGs), specifically SDG 3: Good Health and Well-being, through the development of food alternatives that support a healthy lifestyle.