Development and acceptability of Soursop (Annona muricata) as alternative fruit syrup in food service industry
Paper Details
Development and acceptability of Soursop (Annona muricata) as alternative fruit syrup in food service industry
Abstract
Going green is rapidly being acknowledged as a favorable competitive strategy in the hospitality sector, notably on the supply side of the tourism industry, which is seeking to incorporate sustainable practices. Soursop (Annona muricata) also known as Guyabano is one of the tropical fruit in the Philippines which is considered underutilized fruit with high concentration of flavonoid, a phytochemical that has been shown to impede and even stop the spread of viruses, carcinogens, and allergens. Therefore, this study aims to develop an alternative fruit syrup using soursop and test its acceptability. The main components of soursop syrup are soursop, sugar, water, glycerin and agar-agar. The study conducted microbial and physicochemical analysis. In terms of microbial analysis, the test resulted to standard plate count of 10 CFU/g, coliform count <10 CFU/g and yeast and mold count <10 CFU/g which proves that the product is safe to consume. On the other hand, in terms of physicochemical analysis, it was found out that the viscosity test resulted to 10 points score via analytical method of measurement using Brookfield Viscometer at 25° Celsius. In addition, the soursop syrup has an acceptable pH value resulted to 4.48 at 25°C. Based on the acceptability evaluation conducted, soursop syrup overall general acceptability score is 8.27 with descriptive rating of “Like Very Much”. This leads to the conclusion that soursop syrup is suitable, safe for consumption, and can be used as alternative fruit syrup in the food service industry.
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