@misc{eprints9276,
           month = {Maret},
           title = {KAJIAN APLIKASI BAHAN PENGAWET PADA NIRA KELAPA DALAM PEMBUATAN GULA  SEMUT},
          author = {1014051049 Rutdya Maharyati},
         address = {Universitas Lampung},
       publisher = {Fakultas Pertanian},
            year = {2015},
             url = {http://digilib.unila.ac.id/9276/},
        abstract = {Abstrak

Penelitian ini bertujuan mengetahui aplikasi pengawet nira yang tepat sehingga menghasilkan produk gula semut yang baik sesuai standar SNI.  Pelaksanaan penelitian dengan menambahkan bubur kapur, susu kapur, sulfit, kapur sesuai kebiasaan petani penderes setempat ke dalam jerigen nira pada sore hari.  Pada pagi hari berikutnya, nira diambil kemudian disaring dan diamati pH, dengan perlakuan sama (bubur kapur, susu kapur, sulfit) masing-masing ditambahkan H3PO4, kemudian dihangatkan (50oC), disaring, dan diamati perubahan pH.  Setelah disaring nira dimasak menjadi gula semut dan diamati kadar air, kadar abu, bagian tak larut air, rendemen, dan sifat sensori (skala 1 ? 10).  Perlakuan diulang sebanyak tiga kali dan data yang diperoleh selanjutnya dianalisis secara deskriptif dengan menggunakan diagram batang.

Hasil penelitian menunjukkan bahwa perlakuan bubur kapur dapat diaplikasikan sebagai pengawet nira untuk pembuatan gula semut.  Perlakuan bubur kapur menghasilkan gula semut dengan kadar air 2,14 \%, kadar abu 4,15 \%, bagian tak larut air 3,23\%, rendemen 13,66\%, organoleptik rasa (skala 1- 10, 10 tidak menyimpang) mendekati tidak menyimpang (7,6), warna mendekati kuning (6,2), dan aroma mendekati sangat khas gula kelapa (8,3).  Nilai kadar air telah memenuhi standar SNI 01-3743-1995 tetapi kadar abu dan padatan tak larut belum memenuhi standar SNI 01-3743-1995.


Abstract

This study aimed to determine the proper preservative coconut sap in order to produce a good powdered coconut sugar compliance to the Indonesian National Standard (SNI).  The study carried out by adding lime slurry, milk of lime, sulfite, and the use of preservatives lime based farmer custom in the local village into juice jerry in the afternoon. In the morning, juice taken then filtered and observed pH, the same treatment (lime slurry, milk of lime, sulfite) was added H3PO4 into juice, warmed (50?C), filtered and the observed changing in pH.  After filtered, processed into powdered coconut sugar, and than observed moisture content, ash content, water-insoluble part, yield and sensory test (Scale 1 ? 10).  The treatments was repeated three times and the data were analyzed descriptively using bar charts.  

Treatment lime slurry produced better powdered coconut sugar having a water content of 2.14\%, ash content of 4.15\%, 3.23\% parts insoluble water, yield 13.66\%, organoleptic sensory approach not deviate (7.6), rather yellow color (6.2), and approached very distinctive aroma of coconut sugar (8.3) respectively.  The water content was  compliance to Indonesia National Standard (SNI) SNI 01-3743-1995, but ash and parts insoluble water were not compliance to that SNI.
}
}