Development of Rosella Mint Syrup for Flores Flavors Project in PT. Sekolah Seniman Pangan

Abstract

PT. Sekolah Seniman Pangan is a creave entrepreneurship school focusing on the food sector. It strives to support local heritage by developing products from local food ingredients while raising awareness about the stories behind them. The author is an intern of the Research & Development department but has experienced other internship acvies such as producon, event preparaons, farm & garden tour, training sessions, and boot camp. Flores Flavors is the main project of the author during the internship period. Flores Flavors is an iniave of the company, together with other stakeholders, to raise the value of Flores's local food ingredients along with the culture and tradions. In the said project, the author focused on product research and development of several products, mainly Rosella Mint Syrup. The main ingredient, roselle ( Hibiscus sabdariffa L. ), can grow well in low moisture & ferlity, high temperatures, and drought climates which is suitable for Flores soil condions. The calyces of roselle were used with the leaves and stem of mint ( Mentha piperita L. ). The syrup was developed arsanally with the resulng final formulaon consisng of water (56.9%), cane sugar (38.0%), fresh roselle (3.8%), mint (3.2%), and dried roselle (1.9%) with the Brix Value of 68 °Brix, and a shelf life of 6 months. The syrup met the desired texture, color, and flavor standard, which should benefit the farmers, women, and young fellows involved in current and future producons. Different local food ingredients and product combinaons should be researched as there are high potenals in Flores agriculture.