Pemanfaatan Sumber Gula Lokal Untuk Pembuatan Sirup Dari Buah Nanas_Maulana Agzevi Alfath
Keywords:
Pineapple, Syrup, Microorganisms, Sugar.Abstract
Pineapple fruit is classified as easy to cultivate in Indonesia, but many experience rot due to the short shelf life of pineapples and high water content which makes the fruit prone to rot due to the presence of microorganisms which can reduce its economic value. By processing pineapple into fruit syrup, it can increase its economic value. The purpose of this research is to make fruit syrup by utilizing local sugar sources in West Sumatra, namely palm sugar, sugar cane juice, and sugar. The results showed that palm sugar syrup liked by respondents because of its sweet taste and light brown color. The shelf life of pineapple syrup only lasts 24 days which is indicated by the presence of white spots on some of the syrup. The microorganisms contained in the syrup are Salmonella sp.References
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