Kinetika Sifat Fisik dan Kimia Gula Semut Selama Pengolahan Menggunakan Kristalisator Double Jacket Berpengaduk Mekanis dengan Perlakuan Bahan Baku Nira Segar dan Gula Cetak

HILBRAM YANUARTA, Dr. Sri Rahayoe, STP., M.P.; Arifin Dwi Saputro, STP., M.Sc., Ph.D.

2022 | Skripsi | S1 TEKNIK PERTANIAN

Gula semut merupakan salah satu alternatif pemanis selain gula tebu yang terbuat dari tanaman palma. Gula semut masih banyak masih banyak diproduksi secara tradisional sehingga memiliki banyak kelemahan. Penelitian ini dilakukan untuk menganalisis kinetika sifat fisik serta kimia selama proses proses pengolahan gula semut menggunakan direct pan evaporator, dan kristalisator double jacket berpengaduk mekanis. Penelitian ini juga melakukan evaluasi kualitas produk gula semut. Pembuatan gula semut dilakukan dengan perlakuan bahan baku nira segar (NS) dan gula cetak (GC) dengan 3 ulangan tiap bahan baku. Selama proses pembuatan gula semut diamati perubahan suhu, brix, densitas, gula reduksi, dan gula total yang dimodelkan menggunakan kinetika Avrami. Pemodelan dilakukan untuk mendapatkan nilai konstanta yang dapat digunakan untuk optimalisasi desain proses pembuatan gula semut. Analisis kualitas gula semut meliputi pH bahan baku, kadar air (%db), rendemen, warna (lightness, redness, dan yellowness), ukuran partikel (fineness modulus, diameter rerata, dan massa lolos ekspor), gula reduksi (bahan baku, dan produk), gula total (bahan baku, dan produk), radical scavenging activity, dan kadar abu. Hasil yang didapatkan nilai konstanta kinetika perubahan suhu selama proses evaporasi kT GC (7,43±0,90 10-2 ºC/menit), dan kT NS (3,63±0,05 10-2 ºC/menit), dan pada proses kristalisasi kT GC (27,33±1,15 10-3 ºC/menit), dan kT NS (9,03±1,4 10-3 ºC/menit). Nilai konstanta perubahan parameter kualitas gula semut selama proses evaporasi kB GC (4,10±0,10 10-4 %/menit), dan kB NS (0,09±0,01 10-4 %/menit); kp GC (2,73±1,63 10-4 kg/m3.menit), dan kp NS (0,08±0,06 10-4 kg/m3.menit); dan pada proses kristalisasi kB GC (5,60±3,75 10-3 %/menit), dan kB NS (2,70±1,66 10-3 %/menit); kp GC (9,00±1,50 10-3 kg/m3.menit), dan kp NS (9,00±1,50 10-3 kg/m3.menit), serta nilai kGr GC (33,67 ±0,58 10-4 %/menit), dan kGr NS (0,01±0,00 10-4 %/menit); kGt GC (40,00±1,00 10-4 %/menit), dan kGt NS (0,01±0,00 10-4 %/menit) selama proses pengolahan gula semut. Kualitas gula semut dengan bahan GC lebih baik daripada bahan NS (warna kuning kecoklatan, gula total lebih tinggi, gula reduksi lebih rendah, dan ukuran partikel lebih kecil dan seragam). Nilai G NS (0,31±0,16 mm/jam) dan G GC (0,60±0,11 mm/jam), serta B0 NS (44,74±58,91 jumlah kristal/jam) dan B0 GC (9,14±3,45 jumlah kristal/jam).

Palm sugar is an alternative sweetener to cane sugar made from palm plants. Palm sugar is still widely produced raditionally, so it has many weaknesses. The research was conducted to analyze the kinetics of physical and chemical properties during the palm sugar processing process using a direct pan evaporator and a mechanic stirred double jacket crystallizer. This research also evaluates the quality of palm sugar products. The production of palm sugar was carried out by treating the ingredient of fresh sap (NS) and molded sugar (GC) with three replications for each ingredient. During the process of making palm sugar, changes in temperature, brix, density, reducing sugar, and total sugar were observed, which were modeled using Avrami kinetics. Modeling is carried out to obtain constant values that can be used to optimize the design of the palm sugar manufacturing process. The quality analysis of palm sugar includes the pH of the ingredient, water content (%db), yield, color (lightness, redness, and yellowness), particle size (fineness modulus, average diameter, and mass of export pass), reducing sugar (ingredient, and product), total sugar (ingredient, and products), radical scavenging activity, and ash content. The results obtained that the value of the kinetic constant of temperature changes during the evaporation process kT GC (7,43±0,90 10-2 ºC/min), kT NS (3,63±0,05 10-2 ºC/min), and in the crystallization process kT GC (27,33±1,15 10-3 ºC/min), kT NS (9,03±1,42 10-3 ºC/min). The value of the kinetic constant of changes in the quality parameters of granulated sugar during the evaporation process kBGC (4,10±0,10 10-4 %/min), kBNS (0,09±0,01 10-4 %/min); kp GC (2,73±1,63 10-4 kg/m3.min), kp NS (0,08 ±0,06 10-4 kg/m3.min); and in the crystallization process kBGC (5,60±3,75 10-3 %/min), kBNS (2,70±1,66 10-3 %/min); kp GC (9,00±1,50 10-3 kg/m3.min), kp NS (9,00±1,50 10-3 kg/m3.min), and the value of Gr GC (33,67±0,58 10-4 %/min), kGr NS (0,01±0,00 10-4 %/min); kGt GC (40,00 ±1,00 10-4%/min), kGtNS (0,01±0,00 10-4 %/min) during the palm sugar processing. The quality of palm sugar with GC ingredients is better than NS ingredients (brown-yellow color, higher total sugar, lower reducing sugar, and smaller particle size). Values of G NS (0.31±0.16 mm/hour), G GC (0.60±0.11 mm/hour), as well as B0 NS (44.74±58.91 number of crystals/hr), B0GC (9.14±3.45 number of crystals/hr).

Kata Kunci : gula semut, pemodelan, kualitas gula semut