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Analisis kualitas gula merah tebu hasil olahan tradisional dari Desa Pakak Kecamatan Kayan Hilir Kabupaten Sintang Farah Diba; Ricky Chandra; Dina Setyawati; Hikma Yanti; Yeni Mariani
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.26355

Abstract

Sugar cane is a fairly abundant agricultural product, often used as a raw  material for making granulated sugar, brown sugarcane, and liquid sugar. This research aims to describe the process of making brown sugar cane which is made traditionally by the people of Pakak Village, Kayan Hilir District, Sintang Regency, and analyze the quality of brown sugar cane. Making brown sugar cane was conducted by in-depth interviews with the people in Pakak village. The quality of brown sugar cane was carried out at the Chemistry Forest Product Laboratory, Faculty of Forestry, Tanjungpura University and Baristan Laboratory. The quality analysis included color, taste, texture, borax content, water content, ash content, water insoluble materials, sucrose and reducing sugar content. The testing procedure based on SNI 01-6237-2000. The result of in-depth interview found the process of making brown sugar cane sugar using traditional tools, and cooking it in a pan on a stove for 3-4 hours then put in the brown sugar cane font. The results of color brown sugar cane used pentone color resulted two types of color, namely Solid and CMYK colors, in categorized brown colour. The texture was a slightly soft  and hard texture, the brown sugar cane has no borax content. The water content of brown sugar cane ranges from 13,6%-16%, the ash content ranges from 2,5%-9%, the water insoluble material ranges 1,62%-3,04% , the sugar reduction ranges from 14.83%-19.92 %, and sucrose ranges from 57% - 70.9%. The quality of brown sugar cane from Pakak Village Kayan Hilir District Sintang Regency fulfill the standard of SNI 01-6237-2000 and safety foods because no borax content was found in the brown sugar cane.
Co-Authors . Nurhaida Agustin Rosa Fadila Andesta Chimin Pagea Aran, Diana Hala Ardiana, Nisa Aripin Aripin Aripin Aripin Aripin Aripin Aripin Asep Hermawan Barnabas Gianto Calaudianus Feri, Yosep Chandra Dyah Alifia Deni Nurdwiansyah Denni Nurdwiansyah Denni Nurdwiansyah Diana Hala Aran Dina Loresa Dina Setyawati Dina Setyawati Dina Setyawati Dirhamsyah, Muhammad ecitriwulan, ecitriwulan Efitanus Angga Windra Ellen Putri Yumita Emi Roslinda Erianto, . Ernalinda Mangkoan Evi Septiani Evy Wardenaar Evy Wardenaar Evy Wardenaar Evy Wardenaar Evy Wardenaar Farah Diba Farah Diba Farid Priandi Fathul Yusro Fransiska Wiwi Prisila Gusti Eva Tavita Gusti Hardiansyah Hana Wila Harnani Husni Hasan Ashari Oramahi Hendarto Hendarto Hendarto Hendarto Hendarto Heri Ansyah Hidayat, Beri Hikma Yanti Indah Budiastutik Irvan Gunawan Irwan Pirmansyah Iswan Dewantara Kazuhiro Ohtani Kiki Supriyadi Kurnia Ningsih Kusuma, Ahmad Ary Lestari, Agil Ayu Lodovika, Patrisia Lolyta Sisilia Lolyta Sisillia Lusiana Lusiana M. Dirhamsyah Marlina Pakpahan Marsiana Liliyanti Muhammad Dirhamsyah Muhammad Irfan Sudiansyah Muhammad Saupi Niconaus Niconaus Nita Mariana Nur Haida Nur Karlianda Nuriana Nuriana Nurul Hidayanti Pranaka, Resky Nanda Puput Sulastri Rahman, Khairul Rania Rania Rania, Rania Reine Suci Wulandari Resky Nanda Pranaka Resky Pranaka Ricky Chandra Riconadi, Riconadi Rika Purnama Sari Roberta Ragina Roy Franata Tarigan Savira Pradita Simanjuntak, Tri Oktania Sulatri, Desi Tamaulina Br Sembiring Togar Fernando Manurung Totok Hendarto Utari, Bela Vera Jessika Welly, Rodius Wiwik Ekyastuti Wuri Prihatiningtiyas Yanieta Arbiastutie Yanieta Arbiastutie, Yanieta Yanti Hikma Yosep Calaudianus Feri Yui Hashimoto Yuliati Indrayani Zuhry Haryono