The purpose of this research is studying the effect of the type of stabilizer selected and the
concentration of sucrose is best of the characteristics of black mulberry syrup produced. The
benefits of this research is to introduce the fruit of black mulberries as a commodity that can
be nutritious and beneficial for consumers, providing information about how making fruit
syrups black mulberry and improve product quality fruit syrups black mulberry and Improve
storability or shelf life of the fruit of black mulberries with processed into a durable product.
Preliminary research conducted is to determine the ratio between the water and the black
mulberry fruit which will produce filtrate that will be used during the mixing. The results of the
preliminary study is the sample code 131 (a3) which is the ratio of water and black mulberry
fruits 1: 2.