Perbedaan karakteristik kimia pada gula merah berdasarkan jenis pengawet yang berbeda = Differences in Chemical Characteristics in Brown Sugar Based On Different Types of Preservatives

Sugiarto, Vania Ariella (2021) Perbedaan karakteristik kimia pada gula merah berdasarkan jenis pengawet yang berbeda = Differences in Chemical Characteristics in Brown Sugar Based On Different Types of Preservatives. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Gula merah merupakan suatu produk pangan pemanis alami yang dapat berasal dari beberapa jenis air nira seperti nira kelapa, nira aren, nira tebu, dan lain-lain. Gula merah memiliki karakteristik kimia yang menjadi penentu kualitas mutu diantaranya yaitu kadar air, kadar sukrosa, dan kadar gula pereduksi. Air nira merupakan bahan baku dalam pembuatan gula merah yang perlu diperhatikan kualitasnya berupa nilai pH dengan rentang nilai 6-7,5. Sifat air nira yang mudah mengalami keasaman sangat memengaruhi sifat kimia dari gula merah yang dihasilkan. Penggunaan pengawet dapat dijadikan sebagai cara untuk mempertahankan nilai pH air nira. Tujuan dari kajian literatur ini adalah untuk mengetahui perbandingan karakteristik kimia pada gula merah berdasarkan penggunaan jenis pengawet yang berbeda-beda. Parameter analisis yang diuji adalah kadar air, kadar sukrosa, kadar gula reduksi pada gula merah, serta nilai pH air nira dari 3 jenis air nira diantaranya yaitu air nira aren, kelapa, dan tebu. Jenis jenis pengawet yang digunakan diantaranya yaitu anti inversi dan natrium metabisulfit, batang kayu nangka, daun jambu biji, kulit buah manggis, daun cengkeh, kulit buah langsat, kulit kayu bakau, dan teh bubuk. Penggunaan jenis jenis pengawet yang berbeda-beda dapat memengaruhi kadar air, kadar sukrosa, dan kadar gula reduksi pada gula merah./Brown sugar is a natural sweetening food product that can come from several types of water such as coconut water, palm sap water, sugarcane sap water, and others. Brown sugar has chemical characteristics that determine quality including water content, sucrose levels, and reducing sugar levels. Sap water is a raw material in the manufacture of brown sugar that needs to be considered the quality in the form of pH values with a value range of 6-7.5. The nature of sap water that easily experiences acidity, greatly affects the chemical properties of the resulting brown sugar. The use of preservatives can be used as a way to maintain the pH value of sap water. The purpose of this literature review is to find out the comparison of chemical characteristics in brown sugar based on the use of different types of preservatives. The analysis parameters tested were water content, sucrose levels, reduced sugar levels in brown sugar, and the pH value of sap water from 3 types of sap water such as coconut water, palm sap water, sugarcane sap water. Types of preservatives used include anti-inversion and sodium metabisulfite, jackfruit logs, guava leaves, mangosteen peels, clove leaves, langsat fruit bark, mangrove bark, powdered tea, and lime. The use of different types of preservatives can affect water content, sucrose levels, and reduced sugar levels in brown sugar.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sugiarto, Vania AriellaNIM01034180005vaniaariella4@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHandayani, RatnaNIDN0311097601handayani.ratna2@gmail.com
Uncontrolled Keywords: Nira; Gula merah; Gula reduksi; pH; Sukrosa
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6830 not found.
Date Deposited: 14 Feb 2022 02:33
Last Modified: 23 Mar 2022 06:35
URI: http://repository.uph.edu/id/eprint/46074

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