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Soursop, Annona muricata, also called guanabana is a fruit with an acidic taste, closely related to
custard apple. It is highly susceptible to spoilage, softens very rapidly during ripening, and becomes
mushy and difficult to consume fresh. It is sold in local markets and is rejected at market because of
external injuries or uneven shape and size. We focus on the investigation of technical factors
affecting to soursop juice fermentation. Our results show that pectinase 0.03%, incubation at 40oC
in 2 hours, Saccharomyces cerevisiae yeast ratio 8%, pH 4.0, fermentation temperature at 26oC,
fermentation time 60 hours, concentrated juice addition 30%, syrup 65oBrix with 8%
supplementation, caramel 1.5%, and pasteurization at 80oC in 10 minutes.
Keywords: Soursop, fermented juice, Saccharomyces cerevisiae, fermentation