The Effect of Vacuum Pressure on the Quality of Liquid Palm Sugar Resulting From the Vacuum Evaporation Process

Abstract

Traditional technology is used at the craftsman level, using very simple equipment. The use of simple tools affects the production capacity and quality which is relatively low. From previous research that has been carried out through an internal grant, the vacuum Evaporator process provides a processing method that is proven to reduce the water content of liquid sugar, but because the liquid sap is processed almost 8 hours after the preheating process for 1 hour. Produce products that are still fermenting. This research aims to improve the vacuum evaporator unit and test the unit's performance to produce quality liquid palm sugar according to liquid sucrose standard NO. 8779.2019. The result is Within 9 hours 40 minutes at 0.25 ATM, it reaches 21% water content, following the liquid sugar standard set by the draft Indonesian liquid sugar standard.