Rustiana, TyaAyu (2011) Pengaruh Penambahan Natrium Bisulfit terhadap Intensitas Warna dan Kualitas Gula Kelapa. Sarjana thesis, Universitas Brawijaya.
Abstract
Gula kelapa dihasilkan dari penguapan nira pohon kelapa (Cocos nucifera Linn). Warna gula kelapa yang dipengaruhi reaksi karamelisasi merupakan komponen penting dalam kualitas gula. Pada penelitian ini dipelajari variasi penambahan natrium bisulfit yaitu 750 ppm, 1500 ppm, 2250 ppm, 3000 ppm dan 3750 ppm terhadap warna gula kelapa. Perubahan warna yang terjadi diamati secara visual dan dikuantisasi dengan menggunakan spektrofotometer visible dengan panjang gelombang 420 nm. Hasil penelitian menunjukkan bahwa konsentrasi natrium bisulfit tertinggi, 3750 ppm, menghasilkan warna tercerah dengan penurunan absorbansi sebesar 31,25% dari absorbansi warna gula kelapa tanpa penambahan natrium bisulfit. Pengurangan warna ini dimungkinkan karena natrium bisulfit bereaksi dengan gugus karbonil pada hydroxymethylfurfural (HMF) dan karamel sehingga intensitas warna gelap berkurang. Sedangkan kualitas gula kelapa yang dihasilkan setelah penambahan natrium bisulfit masih memenuhi standar yang ditetapkan Standar Industri Indonesia dengan kadar sukrosa 84,52% , kadar gula pereduksi 9,93 %, kadar air 3,8% dan kadar residu bisulfit 285 ppm .
English Abstract
Coconut sugar is produced by evaporation of coconut (Cocos nucifera Linn) sap. The colour of coconut sugar that influenced by caramelisation reaction is an important aspect in sugar quality. This experiment studied the effect of sodium bisulfite addition toward the colour of coconut sugar. The sodium bisulfite added was varied from 750 ppm, 1500 ppm, 2250 ppm, 3000 ppm and 3750 ppm. The change of colour was observed visually and quantified using spectrophotometric visible at wavelength 420 nm. The results showed that the highest concentration of sodium bisulfite, 3750 ppm, gave the brightest colour by decreasing the absorbance up to 31,25% compared to the absorbance without sodium bisulfate addition. The decreasing colour was due to the reaction of sodium bisulfit with carbonil group of hydroxymethylfurfural (HMF) and caramel so the colour intensity decreased. Whereas quality of coconut sugar that produced after addition of sodium bisulfite is still in accordance with the standart established by Standar Industri Indonesia with sucrose degree was 84,52%, reductive sugar degree was 9,93%, water degree was 3,8% and the residue of bisulfate degree was 285 ppm.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2011/138/051102624 |
| Subjects: | 500 Natural sciences and mathematics > 540 Chemistry and allied sciences |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 04 Aug 2011 11:05 |
| Last Modified: | 22 Oct 2021 07:24 |
| URI: | http://repository.ub.ac.id/id/eprint/152590 |
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