ANALISIS MUTU GULA TANJUNG DARI TIGA VARIETAS TEBU / Analysis of Tanjung Sugar Quality of Three Sugarcane Varieties

Garusti Garusti, Yoga A. Yogi, Nurindah Nurindah

Abstract


Tanjung sugar usually called “semut” sugar, is brown sugarcane in the form of fine powder with water content lower than block sugar. Tanjung sugar can be used to replace white sugar. The process of making tanjung sugar followed a standard method. Analysis of tanjung sugar quality from different sugarcane varieties has never been reported. This study aimed to analyze the quality of tanjung sugar produced from sugarcane varieties PS 864, PS 862, and BL. This research was carried out in the Sugar Production Unit at the Muktiharjo Experimental Station, Pati from May to October 2018. The process of making tanjung sugar from the three sugarcane varieties included squeezing the juice with a pressing machine with a capacity of 0.5 tons/day (0.5 TCD), cooking the juice in a pan on the stove at the temperature of  90-1100C for 3-4 hours until the juice has thickened. Then cooling the thickened juice in a cold pan for 15-30 minutes, and lastly stirring it until the brown sugar became granules. The sugar quality-analyzed were the color, content, ash, sugar reduction, and sucrose content. Data obtained were analyzed using an independent t-test. The results showed that tanjung sugar made from sugarcane PS 862 variety was the best quality compared to those of  PS 864 and BL varieties. Tanjung sugar from varieties PS 862 had a light-brown color with a color index of 42.500, the water content of 3.90%, sucrose 87.10%, reducing sugar content of 4.40%, and ash content of 1.80%.

Keywords: Brown sugar, sugarcane juice, sucrose, reducing sugar.

 

Abstrak

Gula tanjung adalah gula merah tebu dalam bentuk serbuk halus dengan kadar air lebih rendah dari gula cetak, dan sering disebut gula semut. Gula tanjung ini dapat digunakan sebagai pengganti pemakaian gula pasir. Proses pembuatan gula tanjung mengikuti metode standar. Analisis mutu gula tanjung dari varietas tebu di daerah pengembangan belum pernah dilaporkan. Penelitian ini bertujuan untuk menganalisis mutu gula tanjung yang dihasilkan dari tebu varietas PS 864, PS 862 dan BL. Penelitian ini dilaksanakan di Unit Pengolahan Gula Merah Tebu di Kebun Percobaan (KP) Muktiharjo, Pati pada Mei-Oktober 2018. Proses pembuatan gula tanjung dari ketiga varietas tebu tersebut meliputi pemerasan nira dengan mesin pemerah berkapasitas 0,5 ton/hari (0,5 TCD), dimasak dalam wajan di atas tungku dengan suhu bahan 90-110oC selama 3-4 jam sampai nira mengental. Pendinginan dalam wajan dingin dilakukan sampai nira lebih mengental (15-30 menit) dan pengadukan dilakukan sampai gula merah tebu menjadi butiran gula tanjung. Mutu gula tanjung yang dianalisis yaitu warna dengan metode ICUMSA, kadar air dengan metode oven, kadar abu dengan tanur, kadar gula pereduksi dan sukrosa dengan metode Luff Schoorl. Data yang diperoleh dianalisis menggunakan independen t tes. Gula tanjung yang dibuat dari varietas tebu PS 862 mempunyai mutu terbaik dibandingkan varietas PS 864 dan BL. Gula tanjung dari tebu varietas PS 862 mempunyai warna coklat muda-tua dengan indeks warna 42.500, kadar air 3.90%, sukrosa 87.10%, kadar gula reduksi 4.40%, dan kadar abu 1.80%.

Kata kunci:  Gula merah tebu, mutu nira, sukrosa, gula reduksi.


Keywords


Brown sugar; sugarcane juice; sucrose; reducing sugar

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References


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DOI: http://dx.doi.org/10.21082/jlittri.v25n2.2019.91-99

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