Update Artikelilmiah: 4962

VIVI GUSMIATI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan berbagai material wajan dalam pembuatan gula kelapa kristal, mengetahui karakteristik kristalisasi gula kelapa meliputi suhu, waktu serta kadar air selama pemasakan, dan mengetahui mutu gula semut hasil perlakuan meliputi nilai rendemen, ukuran kristal, intensitas warna, kadar brix kadar abu dan kadar sukrosa. Penelitian dilaksanakan di kawasan home industry gula kelapa Desa Pageraji, Kecamatan Cilongok. Bahan penelitian berupa 1 kg nira dan 1 kg gula kelapa cetak untuk setiap pemasakan. Material wajan yang digunakan terdiri dari tembaga, alumunium, stainless stell dan besi tuang (kadar karbon >2%), setiap wajan diulang 3 kali pemasakan sehingga menghasilkan 12 unit sampel gula semut. Hasil penelitian menunjukkan penggunaan wajan besi tuang dalam kristalisasi gula kelapa menghasilkan rendemen hasil tertinggi sebesar 54,5% dengan suhu pemasakan 105 oC selama 15 menit, penurunan kadar air terendah sebesar 47,4%, intensitas warna yang baik (kuning kecokelatan), kadar brix tertinggi mencapai 86 %, kadar abu terendah sebesar 1,16 %, serta kadar sukrosa tertinggi mencapai 78,34%.

Abtrak (Bhs. Inggris)

The research was aimed to determine the influence of using various pans materials on the process of making coconut sugar crystals,knowing crystallization characteristics of coconut sugar crystals include temperature, time and moisture content during cooking, and knowing  the quality of coconut sugar crystals includes yield values, crystal size, intensity of color, brix levels,ash content and sucrose content.The research was conducted in one palm sugar home industry in Pageraji Village,Cilongok Distric, Banyumas Regency.Material in this research is 1 kg coconut  sap and 1 kg coconut sugar print. Pan material used consists of copper, aluminum, stainless steel and cast iron (carbon content of >2%), each pan repetition cooking as much as 3 times to produce 12 units sampled coconut sugar crystals. The results showed the use of cast iron pan in coconut sugar crystallization produce the highest yield of 54.5% with a cooking temperature of 105 °C during 15 minutes, decrease in the value of the lowest water content of 47.4%, the intensity of the good color (yellow-brown), the highest brix levels reached 86%, the lowest ash content of 1.16%, and highest sucrose content reached 78.34%.

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