Formulation, Analyses, and Acceptability of Batuan (Garcinia binucao) Syrup

Abstract: This study investigated the potential of Batuan (Garcinia binucao) syrup as a value-added product derived from an indigenous fruit, focusing on its sensory qualities, general acceptability, shelf-life, microbiological safety, and physicochemical properties. The study employed an experimental-developmental research design using a Completely Randomized Design (CRD) with three syrup formulations as treatments. Sensory evaluation was conducted using a structured evaluation sheet administered to 10 semi-trained panelists, while 100 respondents participated in the assessment of general acceptability. Data were analyzed using descriptive statistics (mean) and one-way analysis of variance (ANOVA) to determine differences among treatments and applications, while laboratory analyses were conducted to assess microbial load, ash content, and moisture content. Results revealed that all syrup formulations obtained high sensory ratings in terms of appearance, aroma, taste, and consistency, with no significant differences observed among treatments, indicating comparable sensory quality. Similarly, no significant differences were found when the syrup was applied to waffles, pancakes, and French toast, demonstrating consistency and versatility across food applications. Although Treatment B (Wash Sugar) obtained the highest mean ratings in several attributes, the differences were not statistically significant, indicating that all formulations were generally acceptable. Shelf-life evaluation showed that syrup stored under chilled conditions remained stable for approximately two months, while room temperature storage resulted in mold growth after the fourth week. Microbiological analysis confirmed very low counts of E. coli and molds (<10 CFU/g), indicating that the product is safe for consumption. Physicochemical analysis revealed 0.06% ash and 12.26% moisture content, reflecting acceptable composition and stability for a fruit-based syrup. Overall, the findings suggest that Batuan syrup is a safe, acceptable, and promising value-added product with potential for commercialization and local food innovation.

Keywords: Batuan Syrup, Garcinia binucao, Indigenous Fruit, Value-Added Product, Food Safety, Fruit-Based Syrup