Pendugaan Umur Simpan Gula Kelapa Kristal Menggunakan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis

Ritonga, Abdul Mukhlis; Masrukhi, Masrukhi; Siswantoro, Siswantoro

doi:10.21776/ub.jtp.2020.021.01.2

Cited by 5 publications

(4 citation statements)

References 1 publication

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“…Hasil pengujian warna berkisar 3,03-3,53 atau agak suka hingga suka. Dianah, 2020;Nurjulianti 2021;Pertiwi et al 2017). Serta komponen komponenkomponen volatil yang ada pada produk menguap selama penyimpanan (Kumalasari dan Nurhidajah, 2011).…”

Section: Warnaunclassified

Pengaruh Lama Simpan Terhadap Uji Hedonik Permen Keras Daun Kersen (Muntingia calabura L) dan Buah Sirsak (Annona muricata L)

Zahro,

Rohmayanti,

Nurhalimah

2024

karimahtauhid

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Permen merupakan salah satu produk yang populer dan digemari oleh masyarakat. Permen tergolong produk higroskopis yang mudah rusak selama penyimpanan karena penurunan mutu produk. Penelitian ini bertujuan untuk mempelajari perubahan parameter hedonik pada permen selama penyimpanan. Permen keras daun kersen dan buah sirsak disimpan pada tiga suhu yang berbeda (25 °C, 35 °C dan 45 °C) selama 28 hari penyimpanan (empat minggu) dengan menggunakan kemasan jenis metalized plastic. Setiap minggu dilakukan pengujian terhadap hedonik (warna, aroma, rasa, dan tekstur). Mutu permen keras mengalami perubahan selama penyimpana. Parameter hedonik mengalami penurunan tingkat kesukaan selama penyimpanan.

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Section: Warnaunclassified

Pengaruh Lama Simpan Terhadap Uji Hedonik Permen Keras Daun Kersen (Muntingia calabura L) dan Buah Sirsak (Annona muricata L)

Zahro,

Rohmayanti,

Nurhalimah

2024

karimahtauhid

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“…Granulated palm sugar has a shelf life of 1 year, longer than jaggery sugar, lasting for two weeks. The shelf life of granulated palm sugar is influenced by the water content (Ritonga et al, 2020). The drying process is an essential part of the production of granulated palm sugar to obtain a minimum water content.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Drying Process for Production Red Ginger Granulated Palm Sugar Using Response Surface Methodology

Handayani

Dewi²,

Prasetyo³

2022

JBAT

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Palm sugar is used as a natural sweetener that is added to food and beverages. The nutritional content in palm sugar can be enriched with the addition of antioxidants derived from red ginger (Zingiber officinale var. rubrum). The antioxidant activity of red ginger is 75.61% higher than that of emprit ginger and elephant ginger. The problem that arises during the production process of granulated palm sugar is the drying process that has not considered chemical characteristics, especially water content. The requirement for water content of palm sugar according to SNI 01-3743-1995 is a maximum of 3%. Moisture content is the main parameter that determines the quality of granulated palm sugar to long shelf life. Water content can affect other chemical characteristics such as sucrose, reducing sugar, ash content, calories, protein, fat, and carbohydrates. This optimization is using RSM (Response Surface Methodology) CCD model (Central Composite Design) on Software Statistica 10 with 20 treatments. The independent variables used were time (4-6 hours), material weight (100-300) grams, and material size (10-26 mesh). Data processing with Statistica 10 software resulted in the optimum water content condition of 2.9019%, with the drying process conditions covering 6.68 hours, material weight 368.18 grams, and material size 31.45 mesh. Validation was carried out to test the accuracy of the optimization results from Statistica 10 Software. The validation of the moisture content results obtained a value of 2.9016%, with an error percentage of 0.0003%. The chemical characteristic test was applied to the granulated palm sugar as a result of optimization so that the value of sucrose (96.5967%) was obtained, reducing sugar (6.0434%), ash content (1.8660%), calories (379.93%), protein (2,4268%), fat (0.3972%), and carbohydrates (91,5379%)

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“…However, the sugar powder usually still contains 8% water which is higher than the value of maximum moisture content for commercial sugar. Hence, the drying process is needed to evaporate moisture left in the sugar [9] to extend its shelf life [10]. Therefore, drying is crucial in producing powdered palm sugar [11].…”

Section: Introductionmentioning

confidence: 99%

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

Tiarasari¹,

Wulandari²,

Rahayoe³

et al. 2022

Advances in Biological Sciences Research

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The influence of different drying temperatures and drying loads on the drying characteristics of coarse coconut palm sap sugar were investigated in this study. The granulated coconut palm sap sugars were dried using an air-oven dryer at three temperature variations (60, 70, 80 o C) and three different drying loads of 5, 10, and 15 kg. The drying profile of the coarse coconut palm sap sugar was determined by monitoring moisture loss over the drying period. The result showed that the moisture removal rate increased with the drying temperature. However, increasing the drying load from 10 to 15 kg did not significantly affect the drying rate at all temperature variations, resulting in the highest drying efficiency achieved at the highest drying temperature of 15 kg. Furthermore, the predicted moisture content calculated using the obtained drying rate constant value showed a high correlation with the reference value denoted by the R 2 over 0.95 for all experimental conditions. The results have demonstrated that different drying approaches may affect the drying period of coconut palm sugar using a simple air-oven dryer.

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Pendugaan Umur Simpan Gula Kelapa Kristal Menggunakan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis

Cited by 5 publications

References 1 publication

Pengaruh Lama Simpan Terhadap Uji Hedonik Permen Keras Daun Kersen (Muntingia calabura L) dan Buah Sirsak (Annona muricata L)

Pengaruh Lama Simpan Terhadap Uji Hedonik Permen Keras Daun Kersen (Muntingia calabura L) dan Buah Sirsak (Annona muricata L)

Optimization of Drying Process for Production Red Ginger Granulated Palm Sugar Using Response Surface Methodology

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

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