KAJIAN KONSENTRASI NATRIUM BIKARBONAT TERHADAP SIFAT ORGANOLEPTIK PADA PEMBUATAN GULA SEMUT

Abstract

Brown Sugar is processed from coconut juice. Coconut farmers in Sambas Regency generally process coconut juice into brown sugar, where as brown sugar can be converted into several derivative products, one of which is crystal palm sugar. Compared to brown sugar, the selling price of crystal palm sugar is higher,so that crystal palm sugar has more potensial to be develoed. The purpose of this study was to determine the effect of coconut sugar pH and the addition of sodium bicarbonate concentration on the characteristics of crystal  palm sugar. This study used 3 treatments, namely the addition of sodium bicarbonate of 0,75 %. 1,00 % and 1,25 %. From the three treatments, physical testing ( color,aroma,taste and texture) and chemical testing ( pH,water contenct,reducing sugar and water insoluble parts) were carried out. The data on the test result on the crystal palm sugar  were compared with the SNI 01-3743-1955 quality standard regarding crystal palm sugar. Based on the result of the tests that have been carried out, the addition of 1,00 % sodium bicarbonate has met the applicable quality standard requirements both physically and chemically.