Studies on quality of palm sugar influenced by kind of preservative agent and wrapping material
1983
Widyaningsih, A. | Nasution, M.Z. | Hardjo, S.
"Palm sugar", a kind of brown sugar, was made from palm juice. The quality of palm sugar was influenced by the freshness of palm juice used and the manner of processing. Palm juice spoilaged by microorganism was against with adding preservative agent. The influence of preservative agent to the quality of palm sugar was studied. Palm sugar produced was wrapped with several kind of material including low density polyethylene and dry banana leaf. Unwrapped palm sugar used as the control. Effect of wrapping material used above to the palm sugar quality was also investigated. Treatment that used sodium metabisulfite as preservative agent produced palm sugar with minimized of water content, reducing sugar and total amount of microorganism. This treatment also produced palm sugar with the highest sucrose content and the most bright in colour. Using lime water as preservative agent was influenced primarily to the colour of palm sugar that became dark brown. Palm sugar with highest water content was obtained from treatment that used toluene as preservative agent. The rate of water absorption was reduced by wrapping palm sugar with dry banana leaf. Using dry banana leaf as wrapping material was able to maintenance the colour of palm sugar better compared with control and low density polyethylene.
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