KARAKTERISTIK KIMIA, DAN SENSORI GULA DARI NIRA NIPAH (NYPA FRUTICANS WURMB) DENGAN BEBERAPA KONDISI PRASADAP

ANGGREINI, DESSY and Widiastuti, Indah (2023) KARAKTERISTIK KIMIA, DAN SENSORI GULA DARI NIRA NIPAH (NYPA FRUTICANS WURMB) DENGAN BEBERAPA KONDISI PRASADAP. Undergraduate thesis, Sriwijaya University.

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Abstract

DESSY ANGGREINI, Chemical Characteristics, And Sensory Sugar Of Nipah (Nypa Fruticans Wurmb) With Some Pre-Tapping Conditions (Supervised by INDAH WIDIASTUTI)This research aims to determine the chemical and sensory characteristics of sugar from palm sap (Nypa fruticans Wurmb) taken under several pre-tapping conditions. The treatment used in collecting sap was the length of time in the tapping process (20 days, 25 days, and 30 days). By using this treatment, it is hoped that we will get the best results in making sugar from palm sap. This research uses quantitative methods, the experimental design used is a Randomized Group Design with 3 treatment levels. The treatment given was the duration of the pre-tapping stimulation, A1, with a pre-tapping stimulation duration of 20 days, A2, with a pre-tapping stimulation duration of 25 days, and A3, with a pre-tapping stimulation duration of 30 days carried out 3 times. The parameters observed in this research include chemical analysis, water content (AOAC, 2005), ash content (AOAC, 2005), total dissolved solids content (Wahyudi et al, 2017), and reducing sugar. Sensory analysis includes the characteristics of color, aroma, taste and saltiness. The results of the study showed that the best treatment for collecting palm sap with several pretapping conditions was treatment A3 (pretapping stimulation duration 30 days) with the volume of up to 900 milliliter. The treatment of palm sap extraction with several conditions of pre-tapping used as raw material for making brown sugar (palma) had no significant effect at the 5% level on the water content, ash content, total dissolved solids content and reducing sugar content. The results of the hedonic quality test show ed that in sugar products with the variables color, aroma, taste and saltiness there was no significant difference at the 5% level compared to sugar.Keywords: pre-tap condition, cooking process, brown sugar (palm), palm sap DESSY ANGGREINI, Karakteristik Kimia, Dan Sensori Gula Dari Nira Nipah (Nypa Fruticans Wurmb) Dengan Beberapa Kondisi Prasadap (Dibimbing oleh INDAH WIDIASTUTI)Penelitian ini bertujuan untuk mengetahui karakteristik kimia, dan sensoris gula dari nira nipah (Nypa fruticans Wurmb) yang diambil dengan beberapa kondisi prasadap. Perlakuan yang digunakan dalam pengambilan nira adalah lama waktu dalam proses penyadapan (20 hari, 25 hari, dan 30 hari). Dengan menggunakan perlakuan tersebut diharapkan mendapatkan hasil terbaik dalam pembuatan gula dari nira nipah. Penelitian ini menggunakan metode kuantitatif, rancangan percobaan yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan 3 taraf perlakuan. Perlakuan yang berikan adalah lama pra penyadapan tandan yaitu A1 dengan pra penyadapan tandan 20 hari, A2 dengan pra penyadapan tandan 25 hari, dan A3 dengan pra penyadapan tandan 30 hari dilakukan 3 kali pengulangan. Parameter yang diamati pada penelitian ini antara lain analisis kimia yaitu kadar air (AOAC, 2005), kadar abu (AOAC, 2005), Kadar Total Padatan Terlarut (Wahyudi et al, 2017), dan gula pereduksi. Analisis sensoris meliputi karakteristik warna, aroma, rasa, dan rasa asin. Hasil penelitian menunjukan bahwa perlakuan terbaik pada pengambilan nira nipah dengan beberapa kondisi prasadap adalah perlakuan A3 (pra penyadapan tandan 30 hari) dengan volume mencapai 855 mili liter. Perlakuan pengambilan nira nipah dengan beberapa kondisi prasadap yang dimanfaatkan sebagai bahan baku pembuatan gula merah (palma) tidak berpengaruh nyata pada taraf 5% terhadap uji kadar air, kadar abu, kadar total padatan terlarut, dan kadar gula pereduksi. Hasil uji mutu hedonik menunjukkan pada produk gula dengan variabel warna, aroma, rasa, dan rasa asin tidak terdapat perbedaan yang signifikan pada taraf 5% terhadap gula. Kata Kunci : kondisi prasadap, proses pemasakan, gula merah (palma), nira

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	prasadap, proses pemasakan, gula merah (palma), nira
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH185-191 Frogs, leeches, etc. S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Dessy Anggreini
Date Deposited:	26 Feb 2024 01:52
Last Modified:	26 Feb 2024 01:52
URI:	http://repository.unsri.ac.id/id/eprint/141064

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