Production of Cocoa Pulp Syrup by Utilizing Local Sugar Sources

The pulp of the cocoa fruit still has not economically viable yet. Its potency to be processed into syrup is expected increase its value added. Local sugar from palm and canes traditionally utilized produce brown sugar. This study aimed make by utilizing local sources in West Sumatra with several variants (palm sugar, sugarcane, market white sugar). effects concentration on quality were also studied. Sensory evaluation hedonic method was performed statistical analysis data carried out using SPSS. Microbiological shelf-life testing have been done. results this showed that respondents preferred sugarcane because light color distinctive sweetness. microbiological test reported could only consumed for less than 5th day a sealed glass bottle if it placed at room temperature. Meanwhile, refrigerator (5 0C) keep until