TIMES JAZIRAH, JAKARTA – Syrup with ice has become one must served drink during family time or even fesrtive days. Just like Siropen Leo , it is more than just a syrup but a piece of history that has been cherished for generations. 

With its unique flavors and handcrafted production process, Siropen Leo continues to captivate syrup enthusiasts across the country.

Siropen Leo is a renowned homemade syrup produced in a factory located on Brigjen Katamso Street, Klojen District, Malang City. This syrup was first introduced in 1948 by the first-generation founder, Tjan Ing Tjhan.

Today, this legendary syrup is managed by the fourth generation, Daniel Hartono, who remains committed to preserving his great-grandfather’s original recipe. He continues to use pure cane sugar without any artificial sweeteners to maintain the authentic taste.

"If I’m not mistaken, the original production site was in the Zaenal Zakse Street area. Around 1980, it moved to Brigjen Katamso Street, where it remains to this day," Daniel stated on Saturday, March 15, 2025.

Expansion of Flavors

Initially, Siropen Leo was only available in three flavors: rose, lychee, and cocopandan. However, as the business grew, more flavors were introduced.

"Of course, we continuously develop our syrup business. Now, we offer a total of 11 flavors, including blewah (cantaloupe), lemon squash, coffee mocha, white lychee, green lychee, rosen, frambozen, aardbeien (strawberry), cocopandan, melon, and grape," Daniel explained.

Traditional Manufacturing Process

Despite its growth, Siropen Leo maintains a traditional and manual production process. From cooking and filling the syrup into bottles to labeling, all steps are carefully done by hand.

The production process begins by mixing sugar with water and other ingredients before cooking until fully dissolved. The mixture is then filtered and cooled.

"After cooling, we add flavor and color before bottling. The cooling process takes the longest time among all the steps," he added.

Interestingly, the same cauldron has been used for syrup production since 1948.

"This cauldron has been here since the very beginning. When we start cooking, we have to wait for it to heat up. The entire process, from preparation to packaging, takes about 24 hours," Daniel said.

Market Demand and Popularity

Thanks to its long-standing reputation, Siropen Leo has carved out its niche market. In Malang, the syrup is available at select stores, and it is also shipped to other cities such as Semarang, Solo, Bandung, and even Bali.

During Ramadan, the production capacity significantly increases to meet rising demand.

"During this time, our production rises by 300 percent. On regular days, we produce about 1,000 bottles per day, but during Ramadan, this number jumps to 3,000 bottles per day," he revealed.

Siropen Leo’s enduring quality and commitment to tradition make it a treasured syrup brand, preserving its legacy for generations to come. (*)