Erwinda, Maya Dwi (2013) Pengaruh pH Nira Tebu (Saccharum officinarum) dan Konsentrasi Penambahan Kapur Terhadap Kualitas Gula Merah. Sarjana thesis, Universitas Brawijaya.
Abstract
Tanaman tebu sangat potensial untuk terus dikembangkan di Indonesia dan menghasilkan berbagai produk agroindustri untuk memenuhi kebutuhan masyarakat, salah satunya yaitu dengan mengolahnya menjadi gula merah. Pengolahan tebu menjadi gula merah karena meluasnya areal tebu rakyat sehingga banyak tebu yang tidak terserap oleh pabrik gula besar yang memproduksi gula pasir. Disamping itu dalam pembuatan gula pasir, tebu digiling secepat mungkin setelah penebangan karena jika terlambat rendemen dan kualitas gula pasir yang diperoleh rendah. Kualitas gula merah yang dihasilkan sangat dipengaruhi oleh bahan baku utamanya yaitu nira tebu. Sifat nira tebu yang mudah rusak karena memiliki pH asam yang berkisar antara 4,9-5,5. Proses pengolahan gula dalam larutan asam mengakibatkan gula mengalami kerusakan dan sukar mengkristal. Cara untuk menghilangkan sifat asam larutan adalah dengan menambahkan bahan yang bersifat basa yaitu kapur. Penambahan kapur yang tanpa memperhitungkan takaran dapat mengakibatkan adanya sisa kapur (CaO) dalam nira atau dalam bentuk garam kalsium terlarut. Senyawa tersebut tidak diinginkan karena dapat mempengaruhi warna pada produk gula merah. Penelitian ini bertujuan untuk mengetahui konsentrasi penambahan susu kapur yang sesuai sehingga dapat mengatasi pH nira tebu yang berkisar antara 4,9-5,5 dan diharapkan gula merah yang dihasilkan memiliki kualitas yang baik. Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu pH nira tebu (4,5(±0,1); 5(±0,1); 5,5(±0,1)) dan faktor II yaitu penambahan konsentrasi kapur (0,025% ; 0,05%, ; 0,075%). Data yang diperoleh kemudian dianalisis secara statistik dengan menggunakan analisa ragam (ANOVA) dengan selang kepercayaan 5% dan 1%, dilanjutkan dengan uji BNT (Beda Nyata Terkecil) atau DMRT (Duncan Multiple Range Test) sesuai dengan selang kepercayaannya. Data hasil uji organoleptik dilakukan dengan uji Hedonic Scale Scoring. Sedangkan penentuan perlakuan terbaik menggunakan metode Indeks Efektifitas.
English Abstract
Sugarcane is one of the most potential food crops which can be developed into kinds of products such as brown sugar for agroindustrial needs. Fundamental reason for brown sugar production is the amount of sugar production can not absorb all sugarcane input caused by the time for sugarcane milling which always done in a quick sequence thus any late steps would lower its quality. The production of brown sugar is expected to utilize and maximize unabsorbed sugarcane. Brown sugar quality is affected by some factors such as pH value of sugarcane juice (raw sugar). Since the pH value of sugarcane ranged from 4.9 – 5.5, it would make the juice perishable and the output sugar could not crystallize. Lime (CaO) addition promotes a better pH value for brown sugar production, however there are no fixed amounts of lime addition which make brown sugar quality unstable. Excess amount of lime would result in darker color of brown sugar. The aims of this research are to determine the appropriate amount of lime concentration thus could overcome the acid pH value of sugarcane juice and obtain a good quality brown sugar. Randomized Block Design was used as research design with 2 factors. Sugarcane juice pH value with 3 level variables (4.5(+0.1); 5(+0.1); 5.5(+0.1)) were factor I while lime addition with 3 level variables (0.025%; 0.05%; 0.075%) were factor II. Collected data were analyzed using ANOVA with 5% and 1% confidence interval, followed by Tuckey Test and DMRT post hoc testing with each respect confidence interval. Organoleptic data were collected using Hedonic Scale Scoring while the best parameter were obtained using Effectivity Index. The results showed that pH value treatment gave significant difference (α = 0.01) toward water content, brightness level (L), redness level (*a), and yellowness level (*b). Lime addition gave significant difference (α = 0.01) toward reduction sugar content of brown sugar. Interaction between the two factors gave significant difference (α = 0.01) toward sucrose content, pH value, redness level (*a), and yellowness level (*b). The best parameters based on physicochemical properties were obtained by addition of 0.05% lime and pH 5.5(+0.1) with the value as followed: water content (6.173%), sucrose content (78.780%), reduction sugar (7.147%), ash content (2.423%), pH (6.87), brightness level (L) (24.1), redness level (*a) (8.6), yellowness level (*b) (9.2), and yield (11.640%). The best parameters based on organoleptic characteristic were obtained by addition of 0.075% lime and pH 5.5(+0.1)with the score as followed: color 3.50 (liked), taste 4.37 (liked), aroma 4.17 (liked), and texture 4.23 (liked).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/165/051307674 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 26 Aug 2013 11:57 |
| Last Modified: | 24 Dec 2021 03:33 |
| URI: | http://repository.ub.ac.id/id/eprint/149269 |
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