Sugar Concentration Determines Soluble Solids and Sensory Quality of Strawberry Syrup Thickened with Eucheuma cottonii Extract

Luthfiah; Tasir; Rahmawati Saleh

doi:10.55927/6848m870

Authors

Luthfiah Study Program of Fishery Product Processing and Storage, Department of Agricultural Technology, State Agricultural Polytechnic of Pangkajene Islands Author
Tasir Study Program of Fishery Product Processing and Storage, Department of Agricultural Technology, State Agricultural Polytechnic of Pangkajene Islands Author
Rahmawati Saleh Study Program of Fishery Product Processing and Storage, Department of Agricultural Technology, State Agricultural Polytechnic of Pangkajene Islands Author

DOI:

https://doi.org/10.55927/6848m870

Keywords:

Strawberry Syrup, Eucheuma Cottonii, Sugar Concentration, Total Soluble Solids, Sensory Quality

Abstract

Strawberry syrup quality depends on balancing soluble solids, fruit identity, color, and mouthfeel. This study evaluated four nominal sugar treatments in strawberry syrup containing a fixed amount of Eucheuma cottonii extract as a natural thickener. Each formulation contained 500 mL seaweed extract, 500 mL strawberry juice, and 1,000 mL water, with 2.0, 2.4, 2.8, or 3.2 kg sucrose, designated as 50%, 60%, 70%, and 80%, respectively. Total soluble solids were measured by hand refractometry, and color, aroma, taste, viscosity liking, and overall acceptance were assessed organoleptically. Sugar concentration significantly affected total soluble solids and all reported sensory attributes (P < 0.01). Total soluble solids increased from 42.3 °Brix at 50% sugar to 57.2 °Brix at 80%. Color and viscosity liking declined as sugar increased, whereas aroma and taste peaked at 70%, with scores of 4.37 and 4.27. Overall acceptance ranged from 3.7 to 3.8 and was highest at 70%. The 70% treatment provided the most favorable compromise among strawberry flavor, appearance, texture, and overall liking

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