@misc{eprints76225,
           month = {Agustus},
           title = {EVALUASI PENGARUH CARA PENGOLAHAN TERHADAP MUTU
KIMIA DAN SENSORI GULA CAIR NIRA KELAPA SAWIT DENGAN
PENAMBAHAN ATAU TANPA PENAMBAHAN
KAPUR Ca(OH)2},
          author = {Setiyoko Febri },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2023},
             url = {http://digilib.unila.ac.id/76225/},
        abstract = {Sap of old oil palm trunk contains appreciable amount sugar, but it has not been
considered as potential source of sugar. This study aims to determine the effect of
evaporation of oil palm sap with the addition of Ca(OH)2 lime and without the
addition of lime on chemical and sensory qualities. The study was arranged in a
Complete Group Randomized Design (CRBD) with a single factor, and was
repeated 6 times. The factors observed were the addition or absence of Ca(OH)2
lime with atmospheric evaporation treatment and vacuum evaporator with a
temperature of 70?C. The parameters observed were chemical quality (pH, ?brix,
and reduction sugar), sensory (color, and aroma), and overall acceptance. The data
obtained are then tested for homogeneity with the Bartlett test and the sixthness of
the data is tested by the Tuckey test. The data is processed by various fingerprints
to determine the effect of treatment. The data was then tested further with the
Honest Real Difference (HSD) test at the level of {\ensuremath{\alpha}} 0.05 to determine the
difference between treatments. The best research result of this study was
atmospheric evaporation treatment with the addition of lime (AK), an average brix
degree of 68.750\%. Average pH 5.40. The average moisture content is 17.738\%.
The average ash content is 0.859\%. Sugar reduction 44.306\%. TPC test results do
not grow microbes. The average result was a scent score of 4.40 (likes). The result
is a color score of 3.42 (brownish-yellow). Overall reception 4.04 (likes).
Keywords : old palm trunk, liquid sugar, lime, vacuum evaporator.

Batang kelapa sawit yang sudah tua mengandung gula dalam jumlah yang cukup
besar, namun belum dianggap potensial. Penelitian ini bertujuan untuk
mengetahui pengaruh cara penguapan nira kelapa sawit dengan penambahan
kapur Ca(OH)2 dan tanpa penambahan kapur terhadap mutu kimia dan sensori.
Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan
faktor tunggal, dan dilakukan pengulangan sebanyak 6 kali. Faktor yang diamati
adalah penambahan atau tanpa penambahan kapur Ca(OH)2 dengan perlakuan
penguapan secara atmosferik dan vacuum evaporator dengan suhu 70?C.
Parameter yang diamati adalah mutu kimia (pH, ?brix, dan gula reduksi), sensori
(warna, dan aroma), dan penerimaan keseluruhan. Data yang diperoleh kemudian
diuji kehomogenannya dengan uji Bartlett dan kemenambahan data diuji dengan
uji Tuckey. Data diproses sidik ragam untuk mengetahui pengaruh perlakuan.
Data kemudian diuji lanjut dengan uji Beda Nyata Jujur (BNJ) pada taraf {\ensuremath{\alpha}} 0,05
untuk mengetahui perbedaan antar perlakuan. Hasil penelitian terbaik penelitian
ini adalah perlakuan penguapan secara atmosferik dengan penambahan kapur
(AK), rata-rata derajat brix 68,750\%. pH rata-rata 5,40. Kadar air rata-rata
17,738\%. Kadar abu rata-rata 0,859\%. Gula reduksi 44,306\%. Hasil pengujian
TPC tidak tumbuh mikroba. Hasil rata-rata skor aroma 4,40 (suka). Hasil skor
warna 3,42 (kuning kecoklatan). Penerimaan keseluruhan 4,04 (suka).
Kata kunci : batang sawit tua, gula cair, kapur, vakum evaporator.}
}