Breadfruit is a tropical fruit with potential for processing into various beverage products. Thisstudy aims to determine the level of consumer acceptance of breadfruit-based syrup through sensorytesting. The method used in this study was an experimental method with two raw material processingtreatments: steamed breadfruit and charcoal-grilled breadfruit before being processed into syrup.Sensory assessments were conducted by panelists, observing several attributes, including color, aroma,taste, and texture. The resulting data were then analyzed descriptively to determine the panelists'preference for each treatment. This study is expected to provide an overview of the sensorycharacteristics of breadfruit syrup and determine processing methods that produce better syrup quality.Furthermore, the results of this study are also expected to contribute to innovations in utilizing breadfruitas a value-added beverage product.
