1Department of Chemistry, Faculty of Mathematics and Natural Sciences, Halu Oleo University, Indonesia
2Department of Biology, Faculty of Mathematics and Natural Sciences, University of Nahdlatul 'Ulama Southeast Sulawesi, Indonesia
3Tadris Biology Study Program, Faculty of Tarbiyah and Teacher Training, State Islamic Institute Kendari, Indonesia
4 Department of Public Health, Faculty of Public Health, Halu Oleo University, Indonesia
BibTex Citation Data :
@article{METANA57772, author = {Nasriadi Dali and Armadi Chairunnas and Hilda Ayu Melvi Amalia and Sri Ayu Andini Puspitasari}, title = {The Effect of Acidity Level (pH) and Palm Sugar Sucrose Levels on the Quality of Brown Sugar}, journal = {METANA}, volume = {20}, number = {1}, year = {2024}, keywords = {acidity level (pH); sucrose; palm sugar; brown sugar quality}, abstract = { Research on the effect of acidity level (pH) and sucrose levels of palm sugar has been successfully carried out. This study aims to determine the effect of acidity level (pH) and sucrose levels of palm sugar on the quality of brown sugar produced. The level of acidity (pH) of palm sugar is set at pH (3, 4, 5, 6, and 7). The quality of brown sugar is divided into three categories, namely quality 1 (high), 2 (moderate), and 3 (low). The sucrose content of palm sugar at pH (3 – 7) was determined by the Luff Schoorl method. The quality of brown sugar was determined organoleptically. The results of determining the sucrose content of palm sugar by Luff Schoorl method at pH (3, 4, 5, 6, and 7) were respectively (11.30, 12.25, 14.17, 15.10 and 16.42%). The results of organoleptic determination of brown sugar quality showed that: (1) palm sugar with sucrose content of 11.30% (pH 3) and 12.25% (pH 4) produced low quality brown sugar; (2) palm sugar with sucrose content of 14.17% (pH 5) and 15.10% (pH 6) produced medium quality brown sugar; (3) palm sugar with a sucrose content of 16.42% (pH 7) produces high quality brown sugar. So, the level of acidity (pH) and sucrose levels of palm sugar affect the quality of brown sugar. The lower the pH and sucrose content of palm sugar, the lower the quality of the brown sugar produced. Conversely, the higher the pH and sucrose content of palm sugar, the higher the quality of the brown sugar produced. Therefore, the quality of palm sugar needs to be maintained so that the pH and sucrose content do not decrease so that the brown sugar produced is of high quality. The results of testing the quality of brown sugar based on SNI-01-3743-1995 show that brown sugar produced from palm sugar at pH 5 – 7 meets SNI requirements. Meanwhile, brown sugar produced from palm sugar at pH 3 and 4 does not meet SNI requirements. }, issn = {2549-9130}, pages = {14--26} doi = {10.14710/metana.v20i1.57772}, url = {https://ejournal.undip.ac.id/index.php/metana/article/view/57772} }
Refworks Citation Data :
Research on the effect of acidity level (pH) and sucrose levels of palm sugar has been successfully carried out. This study aims to determine the effect of acidity level (pH) and sucrose levels of palm sugar on the quality of brown sugar produced. The level of acidity (pH) of palm sugar is set at pH (3, 4, 5, 6, and 7). The quality of brown sugar is divided into three categories, namely quality 1 (high), 2 (moderate), and 3 (low). The sucrose content of palm sugar at pH (3 – 7) was determined by the Luff Schoorl method. The quality of brown sugar was determined organoleptically. The results of determining the sucrose content of palm sugar by Luff Schoorl method at pH (3, 4, 5, 6, and 7) were respectively (11.30, 12.25, 14.17, 15.10 and 16.42%). The results of organoleptic determination of brown sugar quality showed that: (1) palm sugar with sucrose content of 11.30% (pH 3) and 12.25% (pH 4) produced low quality brown sugar; (2) palm sugar with sucrose content of 14.17% (pH 5) and 15.10% (pH 6) produced medium quality brown sugar; (3) palm sugar with a sucrose content of 16.42% (pH 7) produces high quality brown sugar. So, the level of acidity (pH) and sucrose levels of palm sugar affect the quality of brown sugar. The lower the pH and sucrose content of palm sugar, the lower the quality of the brown sugar produced. Conversely, the higher the pH and sucrose content of palm sugar, the higher the quality of the brown sugar produced. Therefore, the quality of palm sugar needs to be maintained so that the pH and sucrose content do not decrease so that the brown sugar produced is of high quality. The results of testing the quality of brown sugar based on SNI-01-3743-1995 show that brown sugar produced from palm sugar at pH 5 – 7 meets SNI requirements. Meanwhile, brown sugar produced from palm sugar at pH 3 and 4 does not meet SNI requirements.
Article Metrics:
Last update:
Last update: 2024-11-20 18:55:00
METANA diterbitkan oleh Sekolah Vokasi, Universitas Diponegoro under a Creative Commons Attribution-ShareAlike 4.0 International License.