Yusrina, Firda (2016) Pengaruh Waktu Tunggu Giling Tebu (Saccharum Officinarum L.) Dan Konsentrasi Anti Inversi Alami Dari Ekstrak Kulit Kesambi (Schleichera Oleosa Merr.) Terhadap Karakteristik Gula Merah. Sarjana thesis, Universitas Brawijaya.
Abstract
Produktivitas Tebu Pada Tahun 2014 Mencapai 2.632.242 Ton/Tahun Dengan Rata-Rata Pertumbuhan 3,18% Pertahun.Tingginya Produktivitas Tebu Menyebabkan Tidak Semua Wilayah Terserap Oleh Pabrik Gula Besar Yang Memproduksi Gula Pasir. Oleh Karena Itu Pengolahan Tebu Menjadi Gula Merah Dapat Dijadikan Sebagai Alternatif Pengolahan Tebu Bagi Beberapa Wilayah Tebu Yang Tidak Terserap Oleh Pabrik Gula Besar. Tebu Bersifat Sangat Sensitif Terhadap Kerusakan Akibat Tingginya Kandungan Gula. Kerusakan Tebu Umumnya Disebabkan Oleh Reaksi Inversi Secara Enzimatis Oleh Mikroorganisme. Saccharomyces Sp., Acetobacter Sp. Dan Leuconostoc Sp. Akan Mengeluarkan Enzim Invertase Untuk Menghidrolisis Sukrosa Menjadi D-Glukosa Dan D-Fruktosa. Reaksi Tersebut Disebut Dengan Reaksi Inversi Dimana Hasil Proses Reaksi Ini Disebut Gula Invert Atau Gula Reduksi. Oleh Karena Itu Perlu Ditambahkan Anti Inversi Pada Proses Pengolahan Gula Merah Sehingga Dapat Mencegah Terjadinya Inversi Pada Tebu Yang Akan Diolah Menjadi Gula Merah. Salah Satu Anti Inversi Alami Yang Digunakan Adalah Kulit Kayu Kesambi (Schleichera Oleosa Merr.) Yang Mengandung Senyawa Saponin Dan Tanin Yang Dapat Menghambat Reaksi Inversi Pada Tebu Dengan Cara Menekan Pertumbuhan Mikroorganisme. Penelitian Ini Bertujuan Untuk Mengetahui Interaksi Antara Variasi Waktu Tunggu Giling Tebu (Saccharum Officinarum L.) Dan Penambahan Ekstrak Kulit Kesambi (Schleichera Oleosa Merr.) Sebagai Anti Inversi Alami Terhadap Karakteristik Gula Merah. Rancangan Pada Penelitian Ini Menggunakan Rancangan Acak Kelompok (Rak) Dengan 2 Faktor Yaitu Waktu Tunggu Giling Tebu Yang Terdiri Dari 3 Level (6 ± 0,5 Jam), (18 ± 0,5 Jam), (30 ± 0,5 Jam). Serta Penambahan Ekstrak Kulit Kesambi (Schleichera Oleosa Merr.) Sebagai Anti Inversi Alami Yang Terdiri Dari 3 Level (100 Ppm, 300 Ppm Dan 500 Ppm). Sehingga Didapatkan 9 Kombinasi Percobaan Yang Masing-Masing Diulang 3 Kali. Data Dianalisa Dengan Menggunakan Analisa Ragam (Anova). Uji Lanjut Bnt Dengan (Beda Nyata Terkecil) Dan Duncan Multiple Range Test (Dmrt) Dengan Selang Kepercayaan 5% Dan 1%. Penentuan Perlakuan Terbaik Menggunakan Metode Multiple Attribute Atau Zeleny. Hasil Penelitian Menunjukkan Bahwa Perlakuan Variasi Waktu Tunggu Giling Berpengaruh Sangat Nyata (Α=0,01) Terhadap Ph, Kecerahan (L), Kemerahan (A*) Dan Berpengaruh Nyata (Α=0,05) Terhadap Kadar Air, Kekuningan (B*) Dan Rendemen. Perlakuan Konsentrasi Penambahan Ekstrak Kulit Pohon Kesambi Berpengaruh Nyata (Α=0,05) Terhadap Gula Reduksi Gula Merah Tebu. Sedangkan Variasi Waktu Tunggu Giling Dan Penambahan Ekstrak Kulit Pohon Kesambi Tidak Pengaruh Nyata Terhadap Kadar Abu Dan Total Gula Gula Merah Tebu. Nilai Perlakuan Terbaik Menurut Parameter Kimia-Fisik Dan Organoleptik Diperoleh Dari Perlakuan Variasi Waktu Tunggu Giling (6 ± 0,5 Jam) Dengan Konsentrasi Penambahan Konsentrasi Ekstrak Kulit Pohon Kesambi 500 Ppm Yaitu : Ph (6,37), Total Gula (91,258%) Kadar Gula Reduksi (0,681%), Kadar Air (3,045%), Kadar Abu (2,403%), Rendemen (10,087%), Kecerahan (L) (45,37), Kemerahan (A*) (17,53), Kekuningan (B*) (9,595), Rasa (4,050 Atau Suka), Warna (3.725 Atau Agak Suka) , Aroma (3,40 Atau Agak Suka), Tekstur (4,050 Atau Suka).
English Abstract
The productivity of sugarcane in 2014 reached 2,632,242 tons/year with average growth of 3.18%in every year. Hight productivity of sugarcane cause most not all areas absorbed by big sugar mill that produce sugar. However, the process manufacture of sugar cane into brown sugar might be used as an alternative manufacture for some areas. Sugarcane is very sensitive because it contains high of sugar. The damage in sugar cane usually caused by reaction of inversion enzymatically by microorganisms. Saccharomyces sp. and Acetobacter sp. will expel invertase enzyme in order to hydrolyze sucrose into D-glucose and D-fructose. These reactions are called reaction of inversion in which the result of the reaction process that called invert sugar or sugar reduction. Therefore, it is necessary to add anti-inversion in the processing of brown sugar to prevent inversion of sugar cane that will be process into brown sugar. One of natural anti- inversion that used is bark of kesambi tree (Schleicheraoleosa MERR.);kesambi contains saponin and tannin that can inhibit the reaction of inversion in sugar cane by suppressing the growth of microorganisms. This study aims to determine the interaction between variation in waiting time of milled sugar cane (Saccharumofficinarum L.) and concentration of extract kesambi bark (Schleicheraoleosa MERR.) as a natural anti-inversion of characteristics in brown sugar. The study used a Randomized Block of Desaign (RBD) with 2 factors: the waiting time of milled sugar cane that consists of 3 levels (6 ± 0,5 hours), (18 ± 0,5 hours), (30 ± 0,5 hours). As well as by adding extract of kesambi bark (Schleicheraoleosa MERR.) as the natural anti-inversi on that consists of 3 levels (100 ppm, 300 ppm and 500 ppm). Thus,it shows 9 combinations of experiments, each repeat 3 times. The data were analyzed by using analysis of variance (ANOVA). The further examination with LSD (Least Significant Difference) and Duncan Multiple Range Test (DMRT) get the confidence of interval of 5% and 1%. Determination of the best treatment uses Multiple Attribute method or Zeleny. The result of the study shows that the treatment invariation of waiting time mill gives highly significant effect (α=0.01) to pH and brightness (L). and signification (α=0.05) toward water content, redness (a*), yellowness (b*) and yield. Treatment concentrationof natural anti-inversion extract of Kesambi barkgivessignificant effect (α=0.05) toward sugar reduction in brown sugar.In addition, whether variation of waiting time mill or concentration of natural anti- inversion extractof Kesambi bark are not significantly toward ash and total sugar in brown sugar. The best treatment parameter value according to the chemical- physcol and organoleptic is obtained by variation of waiting time about (6 ± 0,5 hours) with the addition of concentration of natural anti-inversion extract of Kesambi bark 500 ppm, that is: pH (6.37), total of sugar (91.258%) sugar reduction content (0.681%), water content (3.045%), ash content (2.403%), yield (10.087%), brightness (L) (45.37), redness (a*) (17.53), yellowness(b*) (9.595), flavor (4,050 or the likes), color (3,725 or a bit likes), aroma (3.40 or somewhat likes), texture (4,050 likes).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/33/051602911 |
| Uncontrolled Keywords: | Anti inversi, Gula merah, Kesambi, Tebu,-Anti-inversion, Brown sugar, Kesambi, Sugarcane |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 13 Apr 2016 11:02 |
| Last Modified: | 02 Dec 2021 03:20 |
| URI: | http://repository.ub.ac.id/id/eprint/150884 |
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