<![CDATA[AbstrakGula kelapa di Kabupaten Indragiri Hilir merupakan produk yang sangat potensial untuk dikembangkan, namun mutu produk gula kelapa yang dihasilkan belum memenuhi SNI-01-3743 tahun 1995. Hal ini diduga terdapat ketidaksesuaian parameter produksi yang dilakukan sehingga perlu perbaikan atau modifikasi parameter produksi. Salah satu indikator mutu produk gula kelapa ditentukan oleh karakteristik kimianya yang meliputi kadar air, kadar abu, kadar sukrosa, dan gula reduksi. Rancangan percobaan menggunakan metode Taguchi dengan empat faktor, yakni komposisi bahan pengawet nira, bahan anti buih, lama waktu penyadapan, dan suhu akhir masak. Hasil terbaik/optimum didapatkan pada kombinasi faktor bahan pengawet nira berupa kulit manggis dan natrium metabisulfit, anti buih menggunakan santan, lama waktu penyadapan 8 jam sadap pagi + 16 jam, serta suhu akhir masak 135oC. Uji konfirmasi karakteristik mutu kimia (dalam interval kepercayaan) menunjukkan bahwa kadar air sebesar 6,87±0,57%, kadar abu sebesar 1,96±0,13%, kadar sukrosa sebesar 77,77±5,19%, gula reduksi sebesar 8,09±4,28%. Modifikasi parameter dapat meningkatkan mutu kimia kadar air sebesar 4,46%, kadar abu sebesar 43,84%, kadar sukrosa sebesar 11,30% dan kadar gula reduksi sebesar 45,78% lebih baik dari sebelumnya dan memenuhi SNI.Kata kunci: gula kelapa, modifikasi, mutu kimia, parameter produksi AbstractCoconut sugar in Indragiri Hilir Regency is a potential product to be developed, but the quality of the sugar is not compliant with SNI- 01-3743 of 1995 which may be caused by improper parameter in its production. The parameter of coconut sugar production should be modified for improvement. One indicator of the quality of coconut sugar determined by its chemical characteristics which include water content, ash content, sucrose content, and reducing sugar. The experimental design uses the Taguchi method with four factors, i.e. the composition of sap preservatives, defoaming agent, duration of sap tapping, and final temperature of sap cooking. The best/optimum results were obtained on the combination of mangosteen peel and sodium metabisulfite as sap preservatives, coconut milk as defoaming agent, 8 hours of sap tapping duration in the morning + 16 hours, and final sap cooking temperature of 135oC. The results of confirmation test of chemical quality characteristics (in confidence intervals) were water content of 6.87±0.57%, ash content of 1.96±0.13%, sucrose content of 77.77±5.19%, reducing sugar of 8.09±4.28%. Modification of parameters can improve the chemical quality of water content of 4.46%, the ash content of 43.84%, sucrose content of 11.30% and reducing sugar content of 45.78% which is better than previous quality and compliant with SNI.Keywords: chemical quality, coconut sugar, modification, production parameters]]>
Copyrights © 2019
