PEMANFAATAN SUMBER GULA LOKAL SUMATERA BARAT UNTUK PEMBUATAN SIRUP DARI BUAH NAGA (HYLOCEREUS) _Nur Annisa Sari

Abstract

The availability of dragon fruit, which is sometimes rare and sometimes abundant, causes the price to fluctuate in the market. When dragon fruit production increases and the limited storage capacity of dragon fruit, dragon fruit is wasted and the price is low due to its abundance. One of the efforts to reduce the level of dragon fruit price fluctuation is processing dragon fruit into syrup. The results showed that the most preferred product based on the results of the organoleptic test was the treatment of granulated sugar with the addition of sugar by 65% with an average respondent who expressed liking for taste 66.66%, 83.33% color and 61.11% aroma. The shelf life of dragon fruit syrup only lasts for 20 days. The type of microbe found in dragon fruit syrup is Clostridium Botulinum.