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<http://digilib.unila.ac.id/id/eprint/87267> <http://purl.org/dc/terms/title> "KERAGAMAN MUTU GULA SEMUT YANG BEREDAR DI WILAYAH BANDAR\r\nLAMPUNG BERDASARKAN SNI 01-3743-1995"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/87267> <http://purl.org/ontology/bibo/abstract> "Granulated palm sugar is usually produced on a small scale, so the raw\r\nmaterials, production methods, and marketing are still limited and not standardized.\r\nThis leads to the possibility of using poor quality raw materials and excessive\r\nadditives during the production process, which can be hazardous to health and affect\r\nthe quality of the granulated palm sugar. This research aims to determine the quality\r\ndiversity of granulated palm sugar available in the Bandar Lampung area, based on\r\nsensory and chemical characteristics.\r\nThe research was conducted in three stages: (1) Determining market sampling\r\nlocations using purposive sampling, (2) Collecting granulated palm sugar samples in\r\nBandar Lampung, (3) Examining the quality of granulated palm sugar, including\r\nsensory characteristics (texture, color, taste, and aroma) and chemical characteristics\r\n(moisture content, insoluble solids, and ash content). The data obtained were\r\nanalyzed descriptively and qualitatively.\r\nThe research results indicate that the granulated palm sugar circulating in\r\nBandar Lampung that meets the quality standards of palm sugar SNI 01-3743-1995\r\nincludes 90% for moisture content, 70% for ash content, 10% for insoluble solids,\r\n80% for taste, 40% for aroma, 60% for color, and 60% for texture. Only 10% of the\r\nsamples met all the quality requirements of palm sugar SNI 01-3743-1995..\r\nKey word : Granulated palm sugar, sensory characteristics, chemistry characteristics\r\nGula semut biasanya di produksi dengan skala kecil sehingga bahan baku,\r\ncara produksi dan pemasarannya masih terbatas dan belum bestandar sehingga dalam\r\nproses pengolahannya ada peluang penggunaan bahan baku yang kurang baik dan\r\npenggunaan bahan tambahan berlebihan sehingga dapat membahayakan kesehatan\r\ndan mempengaruhi mutu gula semut. Penelitian ini bertujuan untuk mengetahui\r\nkeragaman mutu gula semut yang beredar di wilayah Bandar Lampung ditinjau dari\r\nkarakteristik sensori dan kimia.\r\nPenelitian ini dilakukan dalam 3 tahap, yaitu : (1) Penentuan lokasi sampling\r\npasar dilakukan secara purposive sampling, (2) Pengambilan sampel gula semut di\r\nBandar Lampung, (3) Pemeriksaan mutu gula semut yang meliputi karakteristik\r\nsensori (tekstur, warna, rasa dan aroma) dan kimia (kadar air, padatan tidak terlarut\r\ndan kadar abu). Data yang diperoleh dianalisis secara deskriptif kualitatif.\r\nBerdasarkan hasil penelitian menunjukkan bahwa gula semut yang beredar di\r\nBandar Lampung yang memenuhi standar mutu gula palma SNI 01-3743-1995 yaitu\r\nparameter kadar air sebesar 90% , parameter kadar abu sebesar 70%, parameter\r\npadatan tidak larut air sebesar 10%, parameter rasa sebesar 80%, parameter aroma\r\nsebesar 40%, parameter warna sebesar 60%, parameter tekstur sebesar 60%. Sampel\r\nyang memenuhi semua syarat mutu gula palma SNI 01-3743-1995 hanya sebanyak\r\n10%.\r\nKata kunci : Gula semut, karakteristik sensori, karakteristik kimia"^^<http://www.w3.org/2001/XMLSchema#string> .
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