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KARATERISTIK KIMIA DAN SENSORIS GULA MERAH PADA BEBERAPA SENTRA PRODUKSI KELAPA DI KABUPATEN PENAJAM PASER UTARA DAN EVALUASI RESIDU SULFITNYA

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This study aimed to examine the handling of brown sugar production’s equipment and the addition of natrium metabisulphite and calcium carbonate in relation to the quality of sugar produced and the content of sulphite residues. This research was conducted in Penajam Paser Utara District, Post Harvest and Processing Laboratory, Laboratory of Chemistry and Biochemistry Department Product of Agriculture Technology, Faculty of Agriculture Mulawarman University.
The method used Completely Randomized Design (CRD), a single factor, consisting of four levels and each treatment was repeated six times. The treatments were sugar producers (P) consists of Adi (p1), Bakron (p2), Hariyadi (p3), and Topan (p4). Parameters measured were the pH value and sugar content of sap and water content, ash content, residue sulfite and organoleptic brown sugar. Data were analyzed using variance to treatment showed significant difference ,test followed by Least Significant Difference (LSD) at level of  5% except organoleptic test data were analyzed using Kruskal Wallis test followed by Multiple Comparison test at level of  10%.
The results showed that the pH value of sap were significantly different as well as the water content and the sensory characteristics of brown sugar (taste, texture and color). Based on observation, only producer Bakron and Topan which washing bumbung, besides that, two producers are adding natrium metabisulphite is equal to 6,4 grams L-1 followed by producer Hariyadi and Adi for 1,5 and 0,8 grams L-1. While for the provision of calcium carbonate, producer Hariyadi adds is equal to 8 grams L-1 followed by Bakron and Topan for 6,4 grams L-1 and Adi for 5 grams L-1. The each range of water content and sulphite residues are 2,25 – 3,35% and 0,17 – 0,26%. For sap pH were significantly different this is due to the addition of calcium carbonate. Calcium carbonate is added to give more influenced than washing tube. Adi who adds calcium carbonate at least is 5 grams L-1 has the lowest sap pH is 6,67 (inclined base), while for the most high Hariyadi pH was the highest recorded is 10.33 (base). Bakron and Topan which adds 6,4 grams L-1, have sap with a pH of respectively 7,50 and 8,33. While for the parameters of sulphite residues although not significantly different, but it appears that more natrium metabisulphite were added, more much the sulphite residue. Bakron and Topan which adds 6,4 grams L-1, each have a sulphite residues are 0,28% and 0,35%. Hariyadi who adds natrium metabisulphite at least is 0,8 grams L-1 has the lowest sulphite residue is 0,22%.
Brown sugar from producer Topan provides the best characteristics for the taste (slightly sweet), while the brown sugar from producer Adi provide the best characteristics for texture (a bit hard) and brown sugar from producer Bakron provide the best characteristics for the color (a bit brighter).

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: ., 2010

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Indonesia

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NONE

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