Borassus flabellifer L. Brown Crystal Sugar Processing (The Study of Sap pH and Fine Crystal Sucrose (FCS) Concentration)
Gabriel, Azmi Alvian
Nira as one of the Borassus flabellirer L. products has a similar characteristics with other agricultural commodities that are easily damaged. This research aims to know the influence of nira’s pH and concentration addition of FCS against characteristics of the brown crystal sugar. Research compiled by using Randomized Block Design (RBD) which comprises two factors consisting of 3 levels with 3 times replication. The first factor is pH or degree of nira acidity which consists of 3 level (6.50 (± 0.10); 7.00 (± 0.10); 7.50 (± 0.10)) and the second factor is addition of FCS concentration consisting of 3 level (5%; 10%; 15% (b/v)). The analyzes used include analysis of organoleptic (color, aroma, taste) as well as physical and chemical analyzes (sucrose content, moisture content, ash content, reducing sugar content, insoluble solid content). The analysis results of raw material showed that the pH of palm sap affect the amount of total sugar because the fermentation process. The addition of 10% FCS provides organoleptic results with the best reception at the brown crystal sugar. Physical and chemical test results of products with the best treatment showed that the levels of sucrose in brown crystal sugar was 81.483% in accordance with the minimum requirements specified Indonesian Industrial Standard (IIS), water content of 6.32% dry basis , ash content of 1.78%, reducing sugar amounted to 5.18%, and insoluble solid content of 0.089%.
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