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Yusron Sugiarto
Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
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Pengaruh Penambahan Natrium Metabisulfit dan Suhu Pemasakan dengan Menggunakan Teknologi Vakum terhadap Kualitas Gula Merah Tebu Dewi Maya Maharani; Rini Yulianingsih; Shinta Rosalia Dewi; Yusron Sugiarto; Dina Wahyu Indriani
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.259 KB) | DOI: 10.22146/agritech.9430

Abstract

Brown sugar as sucrose is derived from evaporated sugar cane molasses. Evaporation is the foodstuffs’ process which is commonly used during the manufacture of sugar cane. This process evaporates the sugar cane molasses to produce concentrate. This research was aimed to assess the influence of sodium metabisulphite against physical and chemical properties of sugar cane using vacuum evaporator. In other hand, this reserach examined the influence of temperature on vacuum evaporator for chemical and physical properties of sugar cane. Sugar cooking was done at -700 mmHg below atmospheric pressure, with variations in heating temperature of 60, 70 and 80 C, and with the addition of sodium metabisulphite 0.1; 0.3 and 0.5 g/l sugar cane molasses. The larger addition of sodium metabisulphite in the processing of sugar cane, the higher ash content generated while the green and blue colors of red sugar cane were getting smaller. The higher cooking temperature, the lower the moisture content, ash content, color intensity of red, green and blue of sugar cane. The higher the cooking temperature, the higher the degree of hardness or texture, color preference level, the taste and texture of sugar cane. Based on statistical analysis, cooking temperature affects the moisture content, ash, and the reduction sugar of cane brown sugar. While the addition of sodium metabisulfite gives effects on ash, reduction sugar and the total dissoluble solids of sugar cane. Based on the parameters of chemical properties, physical, organoleptic tests and SNI requirements of sugar cane, the addition of sodium metabisulphite variation of 0.3 g/l and a heating temperature of 80o C in processing sugar cane into brown sugar have shown the most excellent quality. The value of each parameter based on the best treatments as follows: chemical and physical parameters with 8.97 % of water content, 8.29% of reduction sugar, 0.96 % of ash content, 0.50% of total dissoluble solid, 15.68 kg/cm2 of hardness value, while for organoleptic parameters for color 5.50, flavor 5.04 and texture 5.36.ABSTRAKGula merah sebagai sukrosa diperoleh dari nira tebu yang diuapkan. Penguapan merupakan proses pengolahan bahan pangan yang umumnya digunakan pada pembuatan gula merah tebu, dimana proses ini menguapkan sebagian besar nira untuk menghasilkan produk yang kental (konsentrat). Penelitian ini bertujuan untuk mengkaji pengaruh penambahan natrium metabisulfit terhadap sifat fisik dan kimia gula merah tebu yang dihasilkan dari penggunaan vacuum evaporator, dan mengkaji pengaruh suhu pemasakan pada vacuum evaporator terhadap sifat fisik dan kimia gula merah tebu. Pemasakan gula dilakukan pada tekanan -700 mmHg di bawah tekanan atmosfir, dengan variasi suhu pemasakan 60, 70 dan 80o C dan dengan penambahan natrium metabisulfit 0,1; 0,3 dan 0,5 g/l nira. Semakin besar penambahan natrium metabisulfit dalam pengolahan gula merah tebu, semakin tinggi kadar abu yang dihasilkan sedangkan intensitas warna hijau dan biru gula merah tebu semakin kecil. Semakin tinggi suhu pemasakan, semakin rendah kadar air, kadar abu, intensitas warna hijau dan biru gula merah tebu. Semakin tinggi suhu pemasakan, semakin tinggi tingkat kekerasan atau tekstur, tingkat kesukaan warna, rasa dan tekstur gula merah tebu. Berdasarkan analisis statistik, perlakuan suhu pemasakan berpengaruh terhadap kadar air, kadar abu dan gula reduksi gula merah tebu. Sedangkan perlakuan penambahan natrium metabisulfit berpengaruh terhadap kadar abu, gula reduksi dan total padatan tak terlarut pada gula merah tebu. Berdasarkan parameter sifat kimia, fisik, uji organoleptik dan persyaratan SNI gula merah tebu, penambahan natrium metabisulfit 0,3 g/l dan suhu pemasakan 80o C dalam pengolahan nira tebu menjadi gula merah menunjukkan kualitas yang paling baik. Nilai masing-masing parameternya dari perlakuan terbaik sebagai berikut: parameter kimia dan fisik dengankadar air 8,97%, gula reduksi 7,96 %, kadar abu 2,65%, total padatan tak larut 0,60 %, nilai kekerasan 15,68 kg/cm2, parameter organoleptik denganwarna 5,50, rasa 5,04 dan tekstur 5,36.
Co-Authors Abdul Manab Abdul Manab Adi Mas Sulthon Adriansyah Galih Prasetya Adriansyah Galih Prasetya Agung Heru Yatmo Agung Heru Yatmo Agus Susanto Akbar Setyo Pambudi Akbar Setyo Pambudi Alifian Juantono Sahwal Alifian Juantono Sahwal Alvian Budhi Irianto Alvian Budhi Irianto Ameiga Cautsarina Putri Atrinto, Ameiga Cautsarina Putri Anang Lastriyanto Andri Hermanto Angky Wahyu Putranto Arifuddin Arifuddin Ary Musthofa Ahmad Ary Mustofa Ahmad Asy Syukri, Khoirul Anam Bambang Dwi Argo Bambang Rahadi Widiatmono Bambang Susilo BAMBANG SUSILO Dewi Maya Maharani Dewi Maya Maharani Dina Wahyu Indriani Dina Wahyu Indriani Dyah Ayu Agustiningrum, Dyah Ayu Emy Sudarwati Endrika Widyastuti Fajri Anugroho, Fajri Famelian Regeista Farida Rahayu Galih, Adriansyah Gunomo Djojowasito Gunomo Djoyowasito Halimatus Sa'diyah Hariadi Darmawan, Hariadi Helmi Fadhlurrahman Felayati Hermanto, Andri Hernadi Septoaji Putranto Indrawan Cahyo Adilaksono, Indrawan Cahyo Irawati, Maghfira Selia Irnia Nurika Izza, Ni'matul Juan ZHANG Khoirul Anam Asy Syukri La Choviya Hawa Lia Amaliyah Lia Amaliyah Luchman Hakim Luristya Nur Mahfut, Luristya Nur Maharani, Galvina Maryam Maharsih, Inggit Kresna Mifzal, Adib Maula Mufidah, Elya Muhammad Agung Nugraha Mujaroh Khotimah, Mujaroh Munaya, Syahidah Arqa Musthofa Lutfi Nada Mawarda Rilek Nada Mawarda Rilek, Nada Mawarda Nimas Mayang Sabrina Sunyoto, Nimas Mayang Sabrina Normalasari, Lisa Novalia Kusumarini Nugrayani, Thalia Reninang Nur Aulya Fauzia Nur Hidayat Premy Puspitawati Rahayu Putra, Reza Rienaldy Rachman Hartono Rachman Hartono Ria Dewi Andriani Rico Chrisnanda P. Rini Yulianingsih Roshida Wulandari Rotinsulu, Amalia Christina Shinta Rosalia Dewi Shinta Rosalia Dewi, Shinta Rosalia Sudarma Dita Wijayanti Suroto suroto Tjokro, Gabriela Ulinnuha, Arini Robbil Izzati Vagga Satria Veliska, Audrya Nasywa Wahyunanto Agung Nugroho Wardani, Retno Ningtyas Tri Widhy Hayuhardhika Nugraha Putra Wijayanti, Ulimaz Rahma Wiranti, Tiara Yusuf Hendrawan Yusuf Wibisono Zainuri, Akhmad