Pengaruh Penambahan Gula Pasir dan Lama Pengeringan terhadap Mutu Gula Semut Nira Kelapa Sawit (Elaeis guineensis, Jaqc)

Tanjung, Riska Andayani

Journal of Food and Life Sciences
Vol 2, No 2 (2018)

Penelitian ini dilakukan untuk menentukan pengaruh penambahan gula pasir dan lama pengeringan terhadap mutu gula semut nira kelapa sawit (Elaeis guineensis, Jaqc). Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu penambahan gula pasir (G) :  (8%), (9%), (10%), (11%), (12%) dan lama pengeringan (P) : (1 jam), (2 jam), dan (3 jam). Hasil penelitian menunjukkan bahwa penambahan gula pasir memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar sukrosa, kadar gula pereduksi, kadar gula total, dan memberikan pengaruh berbeda nyata terhadap nilai indeks warna. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar sukrosa, kadar gula pereduksi, kadar gula total, dan nilai hedonik aroma. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar gula pereduksi. Penambahan gula pasir 12% dan lama pengeringan 1 jam memberikan yang terbaik untuk mutu gula semut nira kelapa sawit. Kata kunci: nira kelapa sawit, penambahan gula pasir, lama pengeringan, gula semut The research conducted to determine the effect of the addition of crystale sugar and drying time on the quality of brown sugar from palm oil neera (Elaeis guineenis, Jaqc). The research had been performed using a completely randomized design with two factors, i.e. the addition of sugar (G) : (8%), (9%), (10%), (11%), (12%) and driying time (P) : (1 hour), (2 hour), and (3 hour). Parameters analyzed were moisture content (%), ash content (%), sucrose content (%), reducing sugar content (%), total sugar content (%), value of color index (°Hue), browning index, and sensory characteristics (color, flavor, taste, and texture). The results showed that the addition of sugar had highly significant effect on moisture content, ash content, sucrose content, reducing sugar content, total sugar content, and had significant effect on value of color index. Drying time had highly significant effect on moisture content, sucrose content, reducing sugar content, total sugar content, and value of hedonic of flavor. The interaction of both factors had highly significant effect on reducing sugar content. The addition of crystale sugar of 12% and drying time of 1 hour was the best treatment for the quality of brown sugar.  Key words: palm oil neera, crystale sugar, drying time, brown sugar