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All Journal Ekonomi Bisnis Agrointek Heuristic INTEGER: Journal of Information Technology SMARTICS Journal Jurnal Abdi Insani Humanism : Jurnal Pengabdian Masyarakat Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Jurnal Pepadu
Marina Revitriani
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Journal : Agrointek

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Kajian jenis dan konsentrasi buah terhadap karakteristik fisikokimia dan organoleptik sirup frutty telang Rahayuningsih, Tri; Revitriani, Marina; mujianto, Mujianto
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.29502

Abstract

Pure telang syrup has a mild taste and is enhanced with fruit flavours, creating frutty telang syrup. Fruits like pineapple, strawberry, and mango, which grow easily in Indonesia, are used. This study aims to improve the taste of telang syrup by varying fruit types and concentrations. This approach explores the use of locally available fruits as natural flavor enhancers in functional syrup products. The study employed a Randomized Complete Block Design (RCBD) with two factors. The first factor was fruit type (J), consisting of three levels: pineapple, strawberry, and mango. The second factor was fruit concentration (K), with three levels of 30%, 40%, and 50% relative to the solution. Observed parameters included pH, antioxidant activity, viscosity, calories, and sugar content. Organoleptic tests also assessed taste, colour, aroma, and viscosity. Results showed treatment interactions only in viscosity, while other parameters were affected by individual factors. J1K1 achieved the highest taste, colour, and aroma scores, making it the most preferred among panellists. J1K1 (30% pineapple, expectation value 4.87) had pH 6.31, viscosity 6.30 cp, antioxidant activity 42.12%, sugar content 51.08, and 216.63 calories. This study offers recommendations for producing telang syrup with natural fruit flavours and supports the development of functional beverages using locally available ingredients.
Co-Authors Adi Candra, Adi Desiandura, Kurnia Dwi Haryanta Endang Retno Wedowati Fungki Sri Rejeki Fungki Sri Rejeki Ikhsan, Teguh Pribadi Ja yus, Ja Mu jianto, Mu Mujianto Nia Saurina Retnawati, Lestari Sadarman , Tri Rahayuningsih Waskito, Johan Paing Heru Yuli Witono