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E. Adisetya
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PERBAIKAN KUALITAS PRODUK OLAHAN UMKM SIRUP BUAH PARIJOTO BU SUTANTI GAMPING, SLEMAN R. Widyasaputra; E. Adisetya; R. Firmansyah; J.R. Sibarani
Buletin Udayana Mengabdi Vol 21 No 2 (2022): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.406 KB) | DOI: 10.24843/BUM.2022.v21.i02.p01

Abstract

Parijoto fruit has been a symbol of Sleman since 2014. This fruit contains high antioxidant which is good for health. Mrs. Sutanti has the small medium enterprise that focus on production of parijoto syrup. However, her product has the quality problem. This community partnership program aimed to improve the parijoto syrup quality and production process. This program was held through several stages. (1) Discussion and observation of the existing production process and formula; (2) Determination of new product formulation; (3) The implementation of new product formula. The experiment of new formula was held in 11-30 August 2021. This experiment resulted the new parijoto syrup formula (1:3 parijoto juice to water ratio, and 15% (g/g) of lime juice addition). This new formula had 65% of total dissolved solids. The implementation of this new product formula was held in 15 September 2021. Keywords: formula, parijoto, production, quality, syrup.
Co-Authors J.R. Sibarani R. Firmansyah Reza Widyasaputra