Fruit Syrup Research Articles

Business development and training marketing of fruit syrup home industrial strategy in waetou village, Malangke District, North Luwu

Community development is always associated with the problem of poverty, which is experienced by some communities. At present, poverty is not only a problem in Indonesia but has become a global problem. Indonesia is identical to its citizens’ poverty, despite its desire to progress and develop, the poverty problem in Indonesia is characterized by the low quality of life of the people as indicated by the community development index. Therefore, to anticipate the increasing number of poor people, one of the efforts to increase community income through training and marketing strategies in developing the home industry. The strategy that has been offered is to open extensive opportunities as possible to help the community by collaborating with universities that have resources human being is quite reliable. The purpose of this training program is to provide added value for dengen fruit farmers so that they can process the fruit into a variety of processed foods and drinks. The specific target of this training program is to provide motivation and skills for farmers in processing dengen fruit into syrup and candy as well as knowledge in packaging and selling processed products to increase the income of the local community. Problems experienced by partners are: (1) do not yet have adequate process technology; (1) does not have a Brand and product packaging design to be familiar; (3) does not have an attractive label design; and (4) requires business development assistance in the form of production management and marketing management. Based on the analysis of the problem above, the home industry development strategy set for problem-solving is by (1) increasing partners’ understanding of business management, especially those related to optimizing human resource management; (2) increasing partners’ understanding of the formulation and benefits of business plans (business plans); (3) improving the brand through packaging and product design; (4) increasing partners’ understanding of financial management; (5) increasing partners’ understanding and skills about the production process by using more sophisticated tools.

EXPERIMENTAL STUDY OF PRODUCTION AND CHARACTERIZATION OF DATE FRUIT POWDERS AND SYRUP

EXPERIMENTAL STUDY OF PRODUCTION AND CHARACTERIZATION OF DATE FRUIT POWDERS AND SYRUP

Wuluh Star Fruit (Averrhoa bilimbi Linn) and Pineapple (Ananas comosus L.) Formulations on the Quality of Fruit Syrup

Syrup is an alternative processed food derived from fruits. Fruit syrup is produced from starfruit and pineapple juice formulations. This study aims to get the best quality of fruit syrup from starfruit juice extracts and pineapple. The study design used a Randomized Block Design with one treatment factor consisting of the ratio of starfruit and pineapple juice that is 3: 1; 2: 1; 1: 1; 1: 2; 1: 3 of a total of 300 mL of juice. The results showed that the more pineapple ratio added to the manufacture of fruit syrup, it can increase the pH value, vitamin C, total dissolved solids, viscosity, total sugar and sensory appearance

Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel

Doum fruit and pomegranate peels are riches healthy nutrients such as fiber, minerals and antioxidant potentially protect from diet related diseases. This research was conducted to study the influence of ice cream enriched with pomegranate peels powder (PPP) and Doum fruit syrup (DFS) alone or in a combination at different ratios on its physicochemical, rheological, microbiological, and organoleptic properties. Ice cream enriched with PPP and DFS have high contents of total solids, protein, fat, ash, fiber, antioxidants activity, minerals and gross energy which are raised up with increasing the addition level. However the contents of moisture, pH, carbohydrate and Cu were decreased. Furthermore, addition of PPP and DFS alone or in a combination caused increases in acidity, specific gravity, weight per gallon, first dripping time, melting rate, melting resistance, and viscosity. While, a decrease in overrun values was observed compared to the control sample. Treatment of ice cream with PPP and DFS alone or in a combination showed decrease in total bacterial and psychrophilic count. In addition coliform bacteria, yeasts and mould counts were not detectable in all ice cream samples. The sensory evaluation showed that ice cream enriched with 0. 25% PPP and 2.5% DFS was the most acceptable treatment. While higher addition levels of PPP and DFS alone or in a combination contributed to progressive loss of sensory quality.

Increasing the Quality of Gendola Fruit Syrup as a Healthy Drink

Gendola herbal syrup is a solution in the form of syrup containing gendola as an active substance that is dissolved in the syrup component. Gendola syrup has a high betalain antioxidant content, and is beneficial for improving health. Betalain antioxidant content is easily damaged due to the influence of air, humidity, and temperature, causing the red color of the gendola to fade. The implementation of this project aimed to help improve the quality of Gendola syrup and provide training to partners so that they were able to market Gendola syrup products online. This project was implemented in productive community groups, UDHerba Puspitasari in Mlandangan Rt 02 Rw 08, Mandan Village, Sukoharjo District Sukoharjo Regency to make them able to produce and market herbal processed products. Based on observations of the results achieved, our partners were able to produce herbal syrup, although it was still limited, the quality was not good, and it did not yield profits. The methods implemented in this program included: 1) provide training for making Gendola syrup with encapsulation methods; 2) provide equipment that can support the production process; 3) provide online marketing training. The results obtained in this community-service activity contributed siqnificantly to UD Herba Puspitasari in their efforts of producing high-quality Gendola syrup and marketing the products online.

Evaluation the effect of supply chain management on firm performance in passion fruit syrup company

In fact, supply chain management can not only be applied by large enterprises but also by Small and Medium Enterprises. One of them is Small and Medium Enterprise of Passion fruit. Passion fruit (passifloraceae) is one of the strategic commodities because of its usefulness as raw material of passion fruit syrup as an agroindustry product that has rich nutritional value of vitamin C which is beneficial to human health. This research has five elements of supply chainnamely : farmers, suppliers, extract agroindustry, passion fruit syrup agroindustry, and retailers.The objective of this study is to analyze whether there is a significant influence between Supply Chain Management on firm performance. This type of research was a causal research. Data collection used questionnaire. The result of multiple linear regression analysis, it showed that the variable of process integration has the biggest influence to variable of enterprise SCM performance (dependent) with coefficient value equal to (0,289), then variable of satisfaction with value (0,058), variable of trust (0,286), communication variable (0,184), dependency variable (0,021) and having the least was the variable of influence and commitment (0,080). This means that the five independent variables have a positive and significant influence on the dependent variable.

PENGARUH PENAMBAHAN SARI BUAH MANGGA (Mangifera indica) TERHADAP PEMBUATAN SIRUP BUAH MANGROVE PEDADA (Sonneratia caseolaris)

Syrup is a kind of drink in the form of a thick solution with diverse flavors that are not directly drunk but must be diluted first. Dilution is needed because the sugar content in syrup is high, which is between 55% - 65%. The making of syrup can be added with coloring and citric acid to add color and flavor. The purpose of this study was to determine the panelists' acceptance of the manufacture of syrup using raw materials of mangrove fruit. While the benefits of this study researchers are expected to improve their knowledge and skills in processing Mangrove Pedada Fruit (Sonneratia caseolaris) so that they are able to develop the science and technology of processing Mangrove Pedada Fruit (Sonneratia caseolaris) in Central Sulawesi. This research will be carried out in December 2019, at the Applied Marine Products Processing Technology Laboratory, Palu Polytechnic. This study uses RAK (Randomized Block Design) with 3X organploptic test replications, the treatment applied is the addition of mango juice in the production of mangrove fruit syrup (Sonneratia caseolaris) consisting of 5 treatments, each Mangrove juice 0 ml, 150 ml, 175 ml, 200 ml and 250 ml. What was observed was organoleptic which included thickness, color, taste and aroma. Pedada Mangrove Syrup (Sonneratia caseolaris) with the addition of Mango juice (Mangifera indica) is best obtained in the treatment of p1 with an orange color, aroma, taste and thickness that resembles juice in general. Further research needs to be done about the shelf life of Pedada Mangrove Fruit Syrup (Sonneratia caseolaris) with the addition of different Mango Juice (Mangifera indica).

KOMBINASI ENZIM POLIGALAKTURONASE DAN ENZIM PEKTINESTERASE PADA KLARIFIKASI SARI BUAH NAGA SUPER MERAH (Hylocereus Costaricensis) DALAM PEMBUATAN SIRUP

<em>The aim of this research was to investigated the effect of polygalacturonase enzyme (PG) from Bacillus licheniformis strain GD2a AR2 0.09%, 0.1%, and 0.11% concentration combine with pectinesterase enzyme (PE) from Bacillus licheniformis strain GD2a KK2 0.5%, 1%, and 1.5% concentration on the super red dragon fruit juice calrification in syrup production based in pH, total soluble solids, transmittance, and viscosity. Polygalacturonase enzyme hydrolized the α-1,4- D-glycosidic form galacturonic acid while the pectinesterase enzyme break the metoxyl group of pectin form pectat acid. Both PG and PE work together to hydrolized pectin. Pectinesterase catalyzed pectin become pectat acid as the substrat for polygalacturonase. In the lower acid degree, polygalcturonase and pectinesterase enzyme combination cause the viscosity and total soluble solids decrease. Degradation of pectin cause the transmittance of super red dragon fruit syrup increase. The result of this research were obtained a partially pure polygalacturonase enzyme with enzyme activity 0.31 U/ml while the pectinesterase enzyme activity was 1.167 U/ml. Samples with the addition 0.11% concentration of poligalakturonase enzyme and 0.5% concentration of pectinesterase enzyme with pH value of 4.303, total soluble solid value of 38.133<sup>o</sup>Brix, transmittance value of 74.5%T, and viscocity value of 0.128cP was selected sample. </em>

Passion fruit agro-industry supply chain performance assessment in North Sumatra

In the agro-industry sector, supply chain management activities such as the procurement of raw materials, processing, warehousing, distribution, and transportation networks are of utmost importance. Agricultural commodities are perishable, seasonal, varying, and bulky in nature which cause difficulties in its management compared to non-agricultural products. Supply chain performance is an indicator of the success of a company. Therefore its assessment is needed to control and determine the performance feasibility of the company. This study aims at assessing the performance of the passion fruit syrup agro-industry supply chain in North Sumatra. The performance is assessed using SCOR and AHP models. The results show that the three performance assessment matrices with the highest weight are processing costs (0.165), delivery accuracy (0.146), and perfect goods condition (0.122). The supply chain performance was categorized as average (78.69%).

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

Supply Chain Performance Measurement Model of Passion Fruit Agro-Industry for Sustainable Micro, Small, and Medium Enterprises with System Dynamics in North Sumatra Province

Supply chain management covers integrated activities of planning, coordinating, and controlling of all business processes and practices in the supply chain to meet the demands of consumers at the lowest possible cost. Sustainable supply chain can be achieved by taking into account three pillars of sustainable development, namely, economy, social, and environment. Passion fruit agro-industry supply chain actors consist of farmers, collectors, agro-industries, and retailers. This study aims at identifying factors affecting the passion fruit agro-industry supply chain performance for sustainable micro, small, and medium enterprises and designing a supply chain performance measurement model of MSME passion fruit agro-industry with system dynamics. This research used a survey method through observations, in-depth interviews, and expert opinions. Data were processed using a combination of the hard system (system dynamics analysis) and soft system (expert opinions).The feedback structure along the passion fruit syrup agro-industry system was modeled in a causal loop diagram using system dynamics through version 10 of Powersim Studio software. It was then translated into a stock-flow diagram as the implementation of the simulation model. The model was verified using a computerized statistical analysis (Absolute Means Error) technique. To formulate recommendations and development strategy scenarios for sustainable MSME passion fruit agro-industry supply chain, a system approach method was used and expected to produce an effective and operational decision in accordance with the objectives previously set. The results obtained through expert opinions and Analytic Hierarchy Process (AHP) which have the highest weight with various conditions for each variable. Seven key variables were proven to influence the performance of passion fruit agro-industry supply chain, which were also used to design a sustainable MSME supply chain development scenario. The behavior of the sustainable passion fruit agro-industry supply chain model took the form of positive growth and the error rate of 7.43. Developing a sustainable MSMEPFASCPM can be carried out with a moderate strategy by developing: 1) pattern of good relationships among the actors, 2) gradual increase in the availability of raw materials, 3) environmental support capability, 4) gradual increase of profits, 5) moderate skills, 6) employment opportunities, and 7) land availability.

Aktivitas Antioksidan dan Kadar Vitamin C Daging Buah dan Sirup Buah Naga (Hylocereus costaricensis)

Telah dilakukan penelitian tentang aktivitas antioksidan dan kadar vitamin C daging buah naga dan sirup buah naga Hylocereus costaricensis asal Kulon Progo. Tujuan penelitian adalah untuk mengetahui aktivitas antioksidan dan kadar vitamin C pada daging buah naga dan sirup buah naga asal Kulon Progo. Metode pengambilan sampel dilakukan dengan metode purposive sampling. Metode pengukuran aktivitas antioksidan menggunakan metode perendaman DPPH (1,1-Diphenyl-2-picryl Hidrazil) diukur serapan pada panjang gelombang 517 nm. Metode penentuan kadar vitamin C dilakukan dengan metode titrasi iodimetri menggunakan larutan standar Iodin. Hasil penelitian menunjukkan bahwa rata-rata aktivitas antioksidan daging buah naga adalah 67,81%, sedangkan pada sirup buah naga adalah 42,81%. Adapun kadar vitamin C pada daging buah naga adalah 12,65% sedangkan pada sirup buah naga 3,667%. Dapat disimpulkan bahwa aktivitas antioksidan dan kadar vitamin C daging buah naga lebih tinggi daripada sirup buah naga.

The sweet danger of added sugars.

Dietary behaviour is determined by community, family and individual factors, including availability and costs of foods. Preference for sweetness starts early in life and remains throughout childhood, and starts declining to adult levels only during mid-adolescence. This explains why children are at high risk of sugar overconsumption. The empty calories of added sugar hinder the proper growth and development, due to the lack of nutrients. The relationship between added sugar consumption and possibile negative health consequences is controversial. For added sugars we mean all those sugars added to food or drinks, or present naturally in unsweetened fruit juices, honey or syrups. It does not include natural sugar found in vegetables, fruits and milk. Some investigators claim that excessive sugar consumption is associated with increased risk of caries [Paglia et al., 2016], obesity [Costacurta et al., 2014], cardiovascular disease (CVD) [Vos et al., 2017], type-2 diabetes mellitus (T2DM), metabolic syndrome, nonalcoholic fatty liver disease (NAFLD). In addition, obesity is the primary risk factor for the development of SDB (sleep-disordered breathing). Inadeguate sleep duration and quality in children and adolescents is associated with an increase in body weight and adiposity, decreased insulin sensitivity, hyperglycemia, and prevalent cardiometabolic risk factors. Finally, the interest in attention deficit and hyperactivity disorder (ADHD) during childhood has recently increased. Some researchers are looking for a link between high sugar consumption over a long period and ADHD [Del-Ponte et al., 2019]. These statements have influenced organisations such as the American Hearth Association (AHA), the American Academy of Pediatrics (AAP) and the World Health Organization (WHO), who recommend to limit free sugars intake to less than 10% of the total energy intake for adults and children, observing that a further reduction of 5% would provide additional health benefits [WHO, 2015]. The first few months of life are crucial for the flavour learning process in humans. Early experience with different tastes is very important for later acceptance of foods, especially the healthy ones. Clinicians and parents can and should support in synergy the healthy development of children's taste preference and eating behaviour.

Evaluation of Friction and Wear Behavior of Date Palm Fruit Syrup as an Environmentally Friendly Lubricant.

The effect of various operational factors, such as sliding speed, normal load and temperature on the tribological properties of Date palm fruit syrup (DPFS) as an environmentally friendly lubricant, is investigated. Ball-on-disc wear tests are conducted on mild steel samples in the presence of DPFS as a lubricant under different conditions and the coefficient of friction and wear rate are measured. Scanning electron microscopy, stylus profilometry, and Fourier transform infrared spectroscopy are used to evaluate the wear tracks to determine the underlying wear mechanisms. Results showed that DPFS has excellent tribological properties in terms of low friction and low wear rates making it a potential candidate to be used as a lubricant in tribological applications.

ANALYSIS OF EFFECT OF SUPPLY CHAIN MANAGEMENT ON FIRM PERFORMANCE OF PASSION FRUIT SYRUP

Passion fruit (passifloraceae) is one of the strategic commodities because of its usefulness as raw material of passion fruit syrup as an agroindustry product that has rich nutritional value of vitamin C which is beneficial to human health. This research has five elements of supply chainnamely : farmers, suppliers, extract agroindustry, passion fruit syrup agroindustry, and retailers. The objective of this study is to analyze whether there is a significant influence between Supply Chain Management on firm performance. This type of research was a causal research. Data collection used questionnaire. From the result of multiple linear regression analysis, it showed that the variable of process integration has the biggest influence to variable of enterprise SCM performance (dependent) with coefficient value equal to (0,289), then variable of satisfaction with value (0,058), variable of trust (0,286), communication variable (0,184), dependency variable (0,021) and having the least was the variable of influence and commitment (0,080). This means that the five independent variables have a positive and significant influence on the dependent variable.

PEMBUATAN SIRUP BUAH KARAMUNTING (Rhodomyrtus tomentosa) DAN PENETAPAN KADAR ZAT BESI (Fe) SERTA VITAMIN C

ABSTRACT This study aims to determine the manufacture of caramunting syrup and determine the levels of iron (Fe) and Vitamin C. This study is an experimental study. Determination of iron content (fe) by Atomic Absorption Spectrophotometric (SSA) method -nyala and vitamin C by UV-Visibel spectrophotometric method This research was conducted in February - July 2017. Result of the research, making of crunching fruit syrup how to heat the sugar 150 ml with water 150 ml, after boiling put 300 gr karamunting fruit, boiling for 30 minutes, then filtered and put into the bottle yand already sterile. Iron content (fe) karamunting fruit syrup measured total iron content using Atomic Absorption Spectrophotometry (SSA) -nyala ie, 0.525 mg / L. Levels of vitamin C in caramiting fruit syrup, with linear y = 0.269 + 0.0433x, the rate obtained multiplied by dilution factor (2x) the result is 12,465 mg. Keywords: Syrup, karamunting fruit (Rhodomyrtus tomentosa), iron content (Fe), vitamin C

Jaboticaba yoghurts enriched with whey protein or albumin: evaluation of phenolic content and color

In the present study, nonfat yoghurt made with whey protein isolate (WPI) or pasteurized egg white powder (albumin) was added with syrup containing jaboticaba pulp and lyophilized jaboticaba peel flour and six experimental groups were made: control yoghurt (CY); WPI yoghurt (WY); albumin yoghurt (AY), syrup yoghurt and WPI (WSY); syrup and albumin yoghurt (ASY) and syrup yoghurt (SY). This study aimed to verify the influence of the addition of fruit syrup on the phenolics compounds and on the instrumental color parameters of yoghurts made with proteins on the 1st and 28th day of storage. There was a significant decrease in total phenolics content in yoghurt containing WPI and syrup (from 1408.14mg GAE.L-1 to 686.73mg GAE.L-1), as well as total anthocyanin content. However, yoghurt containing syrup and albumin showed an increase in total flavonoid content on day 28 of storage (from 28.30mg QE.100g-1 to 38.29mg QE.100g-1). Regarding color, there was an increase in L* and b* values in yoghurt containing syrup and WPI and in yoghurt containing syrup and albumin. For a* values, a decrease was observed at the end of the storage period in samples containing protein (WPI or albumin) and syrup. The data showed that the addition of jaboticaba syrup to yoghurts containing different proteins provided different phenolics compounds contents at the end of the storage period, and different color parameters to the final product.

Effect of Sugared Sweeteners on Quality Characteristics of Prunus mume Fruit Syrup

Effect of Sugared Sweeteners on Quality Characteristics of Prunus mume Fruit Syrup

Examining the antitumoral effect of cornelian cherry (Cornus mas) in ehrlich ascites tumor-induced mice

Introduction: Different doses of C. Mas concentrated syrup on ascitic tumors was investigated in the Ehrlich Ascites Tumor model (EAT). Material and Methods: A total of 46 Balb/C mice were used in our study, 6 of which were stock animals and the other were in ascitic tumor groups. EAT cells (1×106 EAT cells) were injected intraperitoneally into all of the mice. Mice in the treatment groups with ascitic tumors received 100 mg/kg and 200 mg/kg Cornus Mas extract intraperitoneally for 9 days. Results: Counts after the 3 and 24-hour incubations in the EAT cell line that the average number of the dead cells was less in the group to which 100μg/ml C. Mas was administered when compared with the control group, and that this difference was significant at a statistical level (P<0.05). The purpose was also to determine the in vitro cytotoxic effects of Cornus Mas on EAT cells, to define the alive and dead cell rates, and to compare the 3-hour and 24-hour incubation in groups to which Cornus Mas (syrup) extract were given at different concentrations (50, 100, 250μg/ml). Discussion and Conclusion: EAT model is one of the animal tumors induced empirically, it has been the subject matter of many other studies. In the group in which EAT was applied together with high-dose C. mas fruit syrup, it was observed that the EAT cells were not as intense as they were in the tumor control group. Our study showed the anti-tumor effect of C. Mas in assisted tumor development with EAT cells.

Trwałe, niepasteryzowane napoje na bazie soku brzozowego

Introduction. Birch tree sap, as a perishable food, can not be consumed longer than a few days after collecting. This fact limits the use of the nutritional value of the sap. The presence of a number of biologically active substances, sensitive to high temperature, causes that the methods for increasing birch sap shelf life alternative to pasteurization are tested. Aim. The aim of the study was to develop an unpasteurized, non-perishable and easy to prepare birch sap-based beverages, characterized by a beneficial taste and improved pro-health properties. Material and Methods. Birch tree sap was collected in March 2016 using the drilling technique. In order to extend the shelf life, chemical additives were used in quantities allowed by food legislation – citric and lactic acid (0.5%) and potassium sorbate (0.03%). The additions improving the taste were fruit syrup and multiflower honey (10%). The storage test was carried out for one month at room temperature and refrigeration conditions. The optical density changes were monitored at three-day intervals. Results. By preparing beverages with additives extending shelf life and improving taste, several days until the entire storage test period stability was achieved, depending on the temperature conditions of storage. It was also found that the shelf life of birch sap-based unpasteurised beverages depends on the time of sap collecting. Conclusions. The most-preferred birch sap-based beverage for individual consumers, with three weeks shelf life in refrigerated conditions, was obtained by the adding a lactic acid (0.5%) and a health-promoting component – honey (10%). The most favorable for the food industry is a birch sap-based beverage with the addition of food acids, potassium sorbate and fruit syrup. Its shelf life is at least a month, regardless of the temperature conditions of storage. However, the shelf life of this beverage is influenced by the time of sap collecting. It should be as short as possible to obtain the highest storage shelf life, while not risking damage to the tree.