The research aims to determine the effect of banana varietas and citric acid addition on the physical, chemical, and sensory characteristics of banana jam (Musa paradisiaca L). The research method used a factorial, a Completely Randomized Design (CRD) with two treatment factors, namely banana varietas (ambon banana, mas banana, and raja banana) and citric acid concentration (0,3%, 0,5%, and 0,7…