PRODUCTION AND BACTERIOLOGICAL ANALYSIS OF SUGAR SYRUPS (MOLASSES) FROM SUGAR CANE
Abstract
This study focused on the production and bacteriological analysis of sugar syrups
(molasses) from sugarcane (Saccharum officinarum). The aim was to produce
molasses using simple, cost-effective methods and to evaluate its phytochemical
composition and bacteriological quality. Fresh sugarcane was processed through
manual extraction, filtration, and controlled boiling to form a viscous brown syrup.
Phytochemical analysis revealed the presence of alkaloids, flavonoids, saponins,
tannins, steroids, phenols, and glycosides, which are compounds known for their
antioxidant, antimicrobial, and therapeutic properties. These findings highlight the
nutritional and medicinal potential of sugarcane molasses as a functional food
ingredient. Bacteriological analysis showed that the molasses was
microbiologically safe, with a total viable count of 5.0 × 10² CFU/mL and no
presence of E. coli or other enteric pathogens. The absence of spoilage organisms
and a mildly acidic pH of 5.2 indicate good microbial stability and hygiene during
production.
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