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Alim Mahawan Nuryadi
Baristand Industri Manado
Chemistry Industrial & Manufacturing Engineering

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THE EFFECT OF PH OF NUTMEG JUICE ON REDUCING SUGAR CONTENT AND HARD CANDY TEXTURE Judith Henny Mandei; Alim Mahawan Nuryadi
Jurnal Penelitian Teknologi Industri Vol. 11 No. 1 Juni 2019
Publisher : Balai Riset Dan Standardisasi Industri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (550.782 KB) | DOI: 10.33749/jpti.v11i1.5098

Abstract

Research on the effect of pH of nutmeg on reducing sugar content and hard candy texture has been carried out. The aim of the study was to look at the effect of pH on the reducing sugar content and texture of nutmeg candy, and to obtain hard nutmeg candy that meets the requirements of SNI 3547.1-2008 specifically the reducing sugar content. The study used a randomized block design, which was treated as pH of nutmeg juice: pH 5, pH 6, and pH 7. The treatment group was the type of addition of nutmeg juice, namely: nutmeg juice; nutmeg juice + nutmeg oil 0.5%; nutmeg juice + 0.5% dried nutmeg meat pieces; and nutmeg juice + nutmeg oil and 0.5% dried nutmeg pieces. The main observation was carried out on the reducing sugar levels and the texture of nutmeg candy especially stickiness. Quality testing includes water content, sucrose levels, ash content, appearance/color, taste and odor. The results were statistically analyzed by the analysis of variance to determine significant differences between the samples using the software Minitab 17 (specifically the reducing sugar parameters). The pH of nutmeg juice affects the reducing sugar levels and the texture of nutmeg candy. Nutmeg candy made from nutmeg juice with pH 5 and 6 produces nutmeg candy with reduced sugar content of 3.29% and 3.18% (fulfilling the requirements for reducing sugar quality of SNI SNI 3547.1-2008 hard candy), with a non-sticky texture and easily bitten. The type of addition of nutmeg juice does not affect the reducing sugar content and texture of nutmeg candy.Keywords: Hard candy, nutmeg juice, pH, texture.
PENAMBAHAN GLUKOSA DAN PENGARUH DERAJAT BRIX UNTUK MENGHAMBAT PROSES KRISTALISASI PADA PRODUK GULA CAIR NIRA AREN Sjamsiwarni Reny Sjarif; Alim Mahawan Nuryadi; Jalmi Sulistiorini; Ahmad Sukron
Jurnal Penelitian Teknologi Industri Vol 13. No. 1 Juni 2021
Publisher : Balai Riset Dan Standardisasi Industri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33749/jpti.v13i1.7165

Abstract

 Proses pengolahan nira aren menjadi produk gula cair dapat dilakukan dengan penambahan glukosa dan pengaturan derata briksnya. Tujuan penelitian ini untuk memproses gula cair dari nira aren serta mengamati perubahan mutunya. Penelitian ini dilakukan dengan menggunakan metode deskriptif ditampilkan dalam bentuk tabel dan gambar. Penelitian dilakukan dengan dua tahapan. Pembuatan gula cair ini dari nira aren diproses dari gula madu yaitu nira yang sudah dimasak sampai 60-63°Brix dengan pH antara 5,5-6,3. Pertama dilakukan penelitian pendahuluan untuk mendaptkan °Brix dengan pengamatan fisual keadaan gula cair dan perlakuan penambahan glukosa Jumlah zat padat terlarut terdiri dari; (A = Derajat Brix) A1= 65°Brix; A2=70°Brix; A3= 75°Brix dan A4= 80°Brix. (B = Kosentrasi glukosa); Bo= kontrol ; B1= 5 %; B2= 10 %; B3= 15 % dan B4= 20%. Setelah diperoleh perlakuan yang terbaik dilakukan penelitian lanjutan untuk dilakukan uji kimia. Dari hasil analisis fisual produk gula cair diperoleh perlakuan terbaik dari pengaturan derajat brix A3 yaitu 75°Brix dimana mutu gula cair yang dihasilkan tidak berbuih/ bergas dan tidak terdapat endapan gula kristal pada pengamatan 1 bulan. Dilanjutkan tahap kedua uji kimia dimana diperoleh perlakuan terbaik A3B2 yaitu 75°Brix dengan penambahn glukosa 5%. Hasil analisis diperoleh rendemen gula cair 12,5%, pH 5,79, padatan terlarut 75,8° Brix, kadar air 29,85%, kadar abu 1,46%, gula reduksi 6,10%, jumlah gula sebagai sakarosa 61,37% dan cemaran mikroba kapang 0 kol/ml dan ALT 5,46x101. Proses pengolahan gula cair dari nira aren dengan penambahan glukosa 5% dapat memperbaiki mutu gula cair.Kata kunci: Aren, gula cair, glukosa
Co-Authors Ahmad Sukron Jalmi Sulistiorini Judith Henny Mandei Sjamsiwarni Reny Sjarif