Pemanfaatan Sumber Gula Lokal (Sumatera Barat) Untuk Pembuatan Sirup Dari Pulp Buah Coklat _Lola Fachmiriati

Authors

  • Lolla Fachmiriati Universitas Bung Hatta
  • Firdaus Universitas Bung Hatta
  • Reni Desmiarti Universitas Bung Hatta

Keywords:

Cacao, Cacao Pulp Waste, Syrup, Pulp

Abstract

The pulp of the cocoa fruit is slimy and white, soft tissue that covers the seeds that are not yet economically viable. The potency for processing cocoa pulp to be used as fruit syrup can increase its economic value. The aim of this research is to make fruit syrup by utilizing local sugar sources in West Sumatra with several variances, namely palm sugar, sugar cane juice, and sugar. The results study that sugar cane juice is preferred by respondents because of its light brown color and distinctive sweetness. The bacterial test, reported that the syrup can only be consumed on the 5th day if it is placed in the room. The syrup has been contaminated by bacteria after five days. While the syrup that is placed in the refrigerator can last until the refrigerator can last until the 10th day.

References

H. El Batal et al. (2011). Sugar Composition And Yield Of Syrup Production From The Pulp Of Moroccan Carob Pods (Ceratonia Siliqua L.), Laboratory of Applied Organic Chemistry, Faculty of Science Semlalia, University of Cadi Ayyad Marrakesh, Morocco.

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Published

2021-04-08