KAJIAN PEMBUATAN SIRUP BUAH JAMBLANG DENGAN VARIASI PERBANDINGAN AIR DAN BUAH SERTA KONSENTRASI GULA

Abstract

The aim of this study was to explore the processing of jamblang (Syzygium cumini) fruit into syrup. Moreover,
the effect of water and fruit ratio, and sugar concentration on the characteristics of the syrup was investigated.
This study was conducted using a completely randomized design factorial consisting of two factors: the ratio
of water and fruit (2: 1, 1: 1, 1: 2) and the concentration of sugar (65%, 75%, 85%). The results showed that
the best quality of the syrup based on organoleptic tests obtained from the treatment combination of water
and fruit ratio = 1: 1 with a sugar concentration of 65%. After pasteurization, the syrup had a pH value of
3.89, total sugar of 88.70%, anthocyanin content of 29,73 mg/100 g, antioxidant activity of 58.74%, vitamin
C content of 7,04 mg/100 ml and panelists liked its color, aroma and taste.