PENGARUH TEMPERATUR NIRA AREN TERHADAP KARAKTERISTIK GULA MERAH

KARTIKA, LESTYA and Hamzah, Basuni and Wijaya, Agus (2006) PENGARUH TEMPERATUR NIRA AREN TERHADAP KARAKTERISTIK GULA MERAH. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mempelajari karakteristik gula merah aren akibat pengaruh temperatur dengan lama pemanasan tertentu. Penelitian ini dilakukan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya mulai bulan Maret sampai Agustus 2006. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok. Setiap perlakuan dilakukan lima kali ulangan. Perlakuan yang dilakukan yaitu temperatur 105 ° �} 5 °C , temperatur 95 ° ± 5 °C dan temperatur 85 ° ± 5 °C. Hasil penelitian menunjukkan bahwa perlakuan temperatur dengan lama pemanasan tertentu berpengaruh sangat nyata terhadap kadar air, kadar abu, warna, bagian yang tidak larut dalam air, gula reduksi dan sukrosa. Gula merah yang disukai panelis dari segi rasa, aroma dan warna adalah perlakuan temperatur 95° ± 5 °C dengan lama pemanasan 105 menit yang memiliki kadar air 8,95 %, kadar abu 1,27 %, Warna (lightness 39,96, chroma 20,12. hue 105,14), bagian yang tidak terlarut 1,79 %, gula reduksi 1,48 % dan sukrosa 58,44 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	gula merah aren
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	11 Apr 2022 03:46
Last Modified:	11 Apr 2022 03:46
URI:	http://repository.unsri.ac.id/id/eprint/68758

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