Update Artikelilmiah: 7364

DIAN RAHMA PERMATASARI

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Abstrak (Bhs. Indonesia)

Salah satu sifat gula kelapa kristal adalah higroskopis atau mudah menyerap air. Hal ini dapat menyebabkan meningkat kadar air pada gula kelapa kristal dan menyebabkan menurunnya mutu dan umur simpan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan dalam mempertahankan kualitas gula kelapa kristal dan mengetahui umur simpan melalui laju penurunan mutu dengan metode kinetika. Penelitian dilaksanakan dengan empat tahapan yaitu,1) pengambilan gula kelapa kristal dari pengrajin gula kelapa kristal di Desa Pageraji, Kabupaten Banyumas, Jawa Tengah, 2) pengemasan gula kelapa kristal menggunakan plastik PP, HDPE dan aluminium foil dengan ketebalan masing-masing 0,05 mm, 3) perhitungan variabel meliputi kadar air, kadar gula reduksi, kadar gula total, kadar abu, daya larut, serta uji sensorik. 4) Pendugaan umur simpan dilakukan untuk mengetahui umur simpan menggunakan persamaan kinetika. Penelitian dilaksanakan di laboratorium Ilmu Teknologi Pangan Fakultas Pertanian Unsoed dari bulan Agustus sampai Oktober 2013. Hasil penelitian menunjukkan pengemasan aluminium foil dengan permeabilitas terhadap uap air sebesar 0,143 g/m2.hari  memiliki pengaruh yang paling besar terhadap peningkatan umur simpan gula kelapa kristal dibandingkan plastik polipropilen dan HDPE. Perlakuan tanpa kemasan (kontrol), plastik polipropilen, plastik HDPE dan  aluminium foil secara berturut-turut mampu menghasilkan umur simpan sebesar 7,58 hari, 34,27 hari, 31,76 hari dan 47,88 hari.

Abtrak (Bhs. Inggris)

One of the properties of coconut sugar is hygroscopic crystals or easily absorb water. This can lead to increased water content in coconut sugar crystals and cause the decline in the quality and shelf life. The experiment was conducted with four stages, namely, 1) making coconut sugar coconut sugar crystals from craftsmen Pageraji village, Banyumas regency, Central Java, 2) coconut sugar crystals packaging using plastic PP, HDPE and aluminium foil with a thickness of respectively 0.05 mm, 3) calculation of the variables include measurements of water content, measuring levels of reducing sugars, total sugar content, measurement of ash content, solubility measurements, as well as sensory testing, 4) shelf life estimation is performed to determine the shelf life of a kinetic equation. The research was conducted in the laboratory of Food Technology of Agricultural Sciences Faculty Unsoed from August to October 2013. This study aimed to determine the effect of type of packaging in maintaining the quality of palm sugar crystals and determine the shelf life through the degradation rate of the kinetic method. The results showed that aluminum foil packaging with permeability to water vapor of 0.143 g/m2.days has the escalation ability to store coconut sugar crystals longer than polypropylene and HDPE plastic. The treatment without packaging (control), polypropylene plastic, HDPE plastic and aluminium foil that generates consecutive of shelf life as big as 7.58 days, 34.27 days, 31.76 days and 47.88 days.

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