KAJIAN PENGARUH SUHU DAN WAKTU PENYIMPANAN TERHADAP KARAKTERISTIK MUTU
PRODUK SIRUP GULA INVERT DARI GULA PALMA
Oleh :
M. RIFQI IMANDA F34101103
2007 FAKULTAS TEKNOLOGI PERTANIAN
INSTITUT PERTANIAN BOGOR BOGOR
KAJIAN PENGARUH SUHU DAN WAKTU PENYIMPANAN TERHADAP KARAKTERISTIK MUTU
PRODUK SIRUP GULA INVERT DARI GULA PALMA
SKRIPSI
Sebagai salah satu syarat untuk memperoleh gelar
SARJANA TEKNOLOGI PERTANIAN
pada Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian
Institut Pertanian Bogor
Oleh : M. RIFQI IMANDA
F34101103
2007 FAKULTAS TEKNOLOGI PERTANIAN
INSTITUT PERTANIAN BOGOR BOGOR
INSTITUT PERTANIAN BOGOR FAKULTAS TEKNOLOGI PERTANIAN
KAJIAN PENGARUH SUHU DAN WAKTU PENYIMPANAN TERHADAP KARAKTERISTIK MUTU
PRODUK SIRUP GULA INVERT DARI GULA PALMA
SKRIPSI
Sebagai salah satu syarat untuk memperoleh gelar
SARJANA TEKNOLOGI PERTANIAN
pada Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian
Institut Pertanian Bogor
Oleh : M. RIFQI IMANDA
F34101103
Dilahirkan di Lhokseumawe, pada tanggal 27 April 1983
Tanggal Lulus : 20 Juli 2007
Disetujui, Bogor, Agustus 2007
Ir. Muslich, MSi Dr. Ir. Titi Candra Sunarti, MSi
Dosen Pembimbing I Dosen Pembimbing II
ii
M. Rifqi Imanda. F34101103. The Study on the Effect of Temperature and
Storage Time to the Quality Characteristics of Invert Palm Sugar Syrup. Supervised by Muslich and Titi Candra Sunarti. 2007
SUMMARY
Sugar that has been produced from palm are now already widespread be used as sweetener beside cane sugar. This sweetener that called as brown sugar,
has specific taste and aroma that often used as main choice to make various foods. In practice, the usage of brown sugar has to be remelted and filtered. Palm sugar
modification into syrup form was a breakthrough that can increase the added value of product so it will be much more efficient when used.
This research investigated the change of quality characteristics of invert sugar syrup during storage with different temperature and time of storage. Firstly,
the research was began by characterized the quality of palm sugar as raw material for invert sugar syrup production. The next step was production of invert sugar
syrup by using acid hydrolysis with 0.1 of HCl. Characterization of invert sugar syrup were analized the sucrose and reducing sugar content, total plate count
TPC, pH, crystallization level, moisture, ash contents, viscosity, density and total soluble solid TSS. The products were kept on 25, 37, 50
o
C for 8 weeks, and investigated the changes of sucrose and reducing sugar contents, TPC, pH and
crystallization level every two weeks. The results showed that the invert sugar syrups containing: moisture
content 32.1–33.36, ash 2.39–2.91 db, density 1.3382–1.3468 gml, insoluble material 0.42–0.52 db, viscosity 130.67–291.49 cP and TSS
67.18–69.23
o
Brix. Invert sugar syrup from coconut sugar during storage containing: reducing sugar were ranged 4.5–15.7 db, sucrose 46.5–60 db,
pH 4.9–5.2, crystallization level 0.63–0.77 db and TPC 3.8x10–2.2x10
2
coloniesml. However, invert sugar syrup from arenga palm sugar during storage containing: reducing sugar were ranged 2–7.4 db, sucrose 55.7–63.9 db,
pH 5.3–5.6, crystallization level 0.97–1.59 db and TPC 1.3x10
2
–6.2x10
2
coloniesml. Inversion of sucrose was still continuing during the storage. This could be
seen from the increasing of reducing sugar content during the storage, while the sucrose content of invert syrups was decreasing during storage. The pH value was
decreasing during storage for all temperatures that have been used. TPC value is not showing a trend but the value was still fulfilled the specification of SNI
01-3544-1994.
Storage temperature also had significant effect on the inversion process whereas the higher the storage temperature makes the inversion process getting
higher. Sucrose of invert sugar syrup is still being crystallized during storage. The sucrose crystallization was relatively low 0.63–1.59 and increasing slowly
during storage, so it could be concluded that the content of invert sugar plays an important role as ‘doctor sugar’ to prevent the sucrose crystallization.
iii
M. Rifqi Imanda F34101103. Kajian Pengaruh Suhu dan Waktu Penyimpanan