Loquat fruit is nutritious food rich in vitamins, carotenoids, and polyphenolic compounds, offering a range of health benefits, such as antioxidant, anti-inflammatory, and immune-boosting properties. This study examined the effects of processing loquat fruit into syrup and jam on their functionality. Producing loquat jam and syrup from fresh fruits extends their shelf life beyond the typical 3-4 days at room temperature, allowing us to preserve their nutritional benefits and enjoy them longer. The chemical, physical, and biological properties of syrup and jam were compared with those of fresh fruit. The findings revealed that total soluble solids (TSS), Brix value, protein, and total carbohydrate levels increased in both syrup and jam. However, the mineral content was higher in syrup than in jam. Sensory evaluations indicated that jam scored higher for flavor, texture, aroma, and overall acceptability. Additionally, the viscosity (743.21 cP) and shear stress (96.77 dyn/cm3) of the jam were noted. Color analysis showed that syrup had higher L*, a*, and b* values. Interestingly, the antioxidant activity of jam was higher than that of syrup and fresh fruit (73.56%). Despite this, the syrup had a higher content of phenolic acids (132.06 mg/100g), flavonoids (69.37 mg/100g), vitamin C (6.41 mg/100g), and total carotenoids. Finally, FTRI-AIR analysis identified functional groups, including those of phenolic acids, amino acids, carboxyls, and aromatics.