Studi Penerapan Bahan Pengawet (Kulit Manggis, Na-Metabisulfit Berlebih, Formalin) Di ‘Industri Kecil Menengah (Ikm) Gula Kelapa Eksan’ Dan Perbandingan Mutu Gula Kelapa Beberapa Ikm Di Kecamatan Ngle

DwiKusumawati, Nevy (2016) Studi Penerapan Bahan Pengawet (Kulit Manggis, Na-Metabisulfit Berlebih, Formalin) Di ‘Industri Kecil Menengah (Ikm) Gula Kelapa Eksan’ Dan Perbandingan Mutu Gula Kelapa Beberapa Ikm Di Kecamatan Ngle. Sarjana thesis, Universitas Brawijaya.

Abstract

Nira kelapa merupakan bahan baku pembuatan gula kelapa yang sangat mudah rusak (very perishable), sehingga perlu ditambahkan pengawet. Maraknya isu penambahan formalin dalam gula kelapa kerap muncul pada media sosial dan situs berita online. Formalin sendiri jelas bukan merupakan bahan tambahan pangan, sehingga walaupun ditambahkan dalam jumlah sedikit tetap saja tidak diperbolehkan. Kondisi riil di lapangan juga menunjukkan bahwa sebagian besar IKM gula kelapa menggunakan bahan pengawet sintetis seperti natrium metabisulfit yang melebihi ambang batas pemakaian. Konsumsi sulfit dalam jangka panjang dapat berbahaya bagi kesehatan karena bersifat karsinogenik. Pengawet alami seperti kulit manggis dapat dijadikan alternatif untuk mempertahankan kualitas gula kelapa yang diproduksi. Penelitian ini bertujuan untuk mengetahui mutu gula kelapa yang dihasilkan beberapa IKM Gula Kelapa di Kabupaten Blitar, mengidentifikasi karakteristik gula kelapa yang menggunakan formalin maupun Na-metabisulfit berlebih, serta jika menggunakan kulit manggis sebagai bahan pengawet. Hasil identifikasi tersebut akan membantu konsumen agar dapat membedakan mana gula kelapa yang aman dan yang berbahaya untuk dikonsumsi. Penelitian ini menggunakan metode deskriptif untuk menganalisa masing-masing sampel. Terdapat 8 sampel uji yang dikelompokkan menjadi 2 yaitu: sampel hasil eksperimen (Kulit Manggis 1,5%, Formalin 0,6%, Na-metabisulfit 0,4%) dan sampel pembanding yang diambil dari 4 IKM Gula Kelapa di Blitar. Hasil penelitian menunjukkan bahwa gula kelapa yang diberi tambahan pengawet alami kulit manggis rata-rata memiiliki mutu kimia lebih rendah dengan rerata rendemen 13,85%, kadar air 13,25%, gula reduksi 2,85%, dan kadar sukrosa 80%. Gula kelapa berformalin menghasilkan mutu kimia bersaing dengan sampel yang diberi perlakuan Na-metabisulfit berlebih (rerata rendemen 15,49%, kadar air 9,87%, gula reduksi 1,59%, kadar sukrosa 85,04%, dan residu formalin 2 ppm). Gula kelapa dengan Na-metabisulfit berlebih memiliki rerata rendemen 16,77%, kadar air 12,18%, gula reduksi 2,66%, kadar sukrosa 79,48%, dan residu sulfit 2478,73 ppm. Sampel pembanding yang diambil dari 4 IKM menunjukkan mutu kimia yang beragam dengan rerata kadar air berkisar antara 11,99% – 14,62%, gula reduksi 2,03% – 3,79%, kadar sukrosa 79,47% – 81,64%, residu sulfit 1678,64 – 2033,80 ppm, dan tidak ditemukan formalin. Pengujian organoleptik menunjukkan bahwa antar sampel memiliki warna, tekstur, aroma, dan penerimaan yang berbeda nyata. Sampel gula kelapa dengan sulfit berlebih menunjukkan warna kuning kecoklatan, tekstur keras, aroma khas, dan disukai panelis. Sampel gula kelapa berformalin menghasilkan karakteristik organoleptik hampir sama dengan gula kelapa dengan pengawet kulit manggis, yaitu warna coklat kehitaman dan aroma agak khas namun memiliki tekstur lebih keras.

English Abstract

Coconut sap is the raw material to make coconut sugar which very perishable, so this is a need to add some preservatives. A lot of issue about formaline addition in coconut sugar often appear on social media and online news sites. Formaline itself clearly not included in kind of food additive, so although added in a small amount its still forbidden. The real condition at the field also show that many coconut sugar home industries using synthetic food preservative such as sodium metabisulfite in excessive level. Sulfite consumption at long term can be dangerous for our health because of carcinogenic effect. Natural preservative just like mangosteen rind can be alternative solution to maintain coconut sugar quality. The purpose of this study was to know coconut sugar quality that producted by coconut sugar home industries at Blitar regency and identify the characteristic of coconut sugar that using formaline, exceed Nametabisulfite, and also mangosteen rind as preservative. These identification result hopefully will be help the consumers to distinguish between safety and dangerous coconut sugar. The research used descriptive method to analyzed each samples. There were 8 samples that divided by 2 groups: experimental samples (1,5% mangoosten rind, 0,6% formaline, 0,4% Na-metabisulfite) and comparison samples from 4 coconut sugar home industries at Blitar. The results showed that coconut sugar with mangoosten rind addition had qualities rate lower than others. Coconut sugar with formaline addition showed qualities that competed with coconut sugar which exceed Na-metabisulfite (rendemen was 15,49%, moisture content of 9,87%, 1,59% of reducing sugar content, sucrose content was 85,04%, and formaline residue was 2 ppm). Coconut sugar with exceed Na-metabisulfite showed rendemen was 16,77%, moisture content of 12,18%, 2,66% of reducing sugar content, sucrose content was 79,48%, and sulfite residue was 2478,73 ppm. Comparison samples from 4 coconut sugar home industries showed diverse qualities: moisture content ranging from 11,99% – 14,62%, reducing sugar 2,03% – 3,79%, sucrose content 79,47 – 81,64, sulfite residue 1678,64 – 2033,80 ppm, and did not find formaline in its samples. Organoleptic test showed that each samples were signicantly different in colour, texture, coconut sugar typically flavor, and whole acceptance. Coconut sugar with exceed Na-metabisulfite showed yellow brownish colour, hard texture, coconut sugar typically flavor, and liked by panelists. Formalined coconut sugar showed closely characteristics with coconut sugar added mangosteen rind that had brown black colour and rather coconut sugar typically flavor, but the texture was more hard.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2016/664/051612279
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Sugiantoro
Date Deposited:	05 Dec 2016 09:30
Last Modified:	25 Oct 2021 01:59
URI:	http://repository.ub.ac.id/id/eprint/151229

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