Kinetika Sifat Fisik dan Kimia Gula Semut dengan Penambahan Ekstrak Kunyit Selama Pengolahan Menggunakan Kristalisator Putar dan Kristalisator Double Jacket

M SYAFIQ ERSA M, Dr. Sri Rahayoe, S.T.P., M.P.; Arifin Dwi Saputro, S.T.P., M.Sc., Ph.D.

2022 | Skripsi | S1 TEKNIK PERTANIAN

Gula semut merupakan alternatif gula yang dapat dikonsumsi selain gula tebu. Penambahan empon seperti kunyit merupakan bentuk variasi yang mungkin dapat menambah kualitas dari gula semut. Penelitian ini bertujuan untuk menentukan model kinetika dan membandingkan karakteristik fisik dan kimia gula semut empon yang diolah dengan kristalisator yang berbeda. Proses pengolahan gula semut dimulai dari evaporasi, kristalisasi, pengeringan, pengayakan, hingga pengemasan. Penambahan kunyit dilakukan dengan perbandingan 200 gram untuk 5 liter nira kelapa. Parameter suhu, brix, densitas, kadar gula reduksi dan gula total dimodelkan menggunakan model kinetika avrami. Densitas populasi diukur berdasarkan laju nukleasi dan pertumbuhan kristal. Karakterisasi gula semut meliputi : ukuran partikel, warna, rendemen, kadar air, pH, kadar gula reduksi dan gula total, aktivitas antioksidan, dan kadar abu. Hasil dari penelitian, konstanta perubahan suhu, brix, densitas berkisar antara 0,018-0,037oC/menit; 0,49x10-4-2,60x10-4%/menit; 1,81x10-5-3,05x10-5 kg/m3/menit pada proses evaporasi, sementara pada proses kristalisasi berkisar antara 5,13x10-3 oC/menit; 1,67x10-3 %/menit; dan 9,43x10-5 kg/m3/menit. Selain itu, didapatkan pula konstanta perubahan kadar gula reduksi dan kadar gula total yang berkisar antara 0,059x10-4-1,930x10-4%/menit dan 0,055x10-4-1,930x10-4%/menit. Laju nukleasi diperoleh sebesar 22,15-40,51 jumlah kristal/jam, sedangkan laju pertumbuhan kristal sebesar 0,22-2,51 mm/jam. Perbedaan karakteristik gula semut empon hanya ditemukan pada parameter warna, kadar air, kadar gula reduksi dan kadar abu. Pada penggunaan kristalisator double jacket berkapasitas 10 liter gula semut empon memiliki warna yang lebih kekuningan dan gelap, kadar gula reduksi yang lebih tinggi serta kadar air dan abu lebih rendah dibandingkan dengan gula semut yang diolah dengan kristalisator putar berkapasitas 5 liter.

Palm sugar is an alternative to sugar that can be consumed besides cane sugar. The addition of spices like turmeric was a diversification that might increase its quality. This study aimed to determine the kinetic model and compare the physical and chemical characteristics of spices palm sugar treated with different crystallizers. Palm sugar processing started from evaporation, crystallization, drying, sifting, to packaging. The addition of turmeric was carried out in a ratio of 200 grams for 5 liters of coconut sap. Temperature, brix, density, reducing and total sugar content were modeled using Avrami�s kinetic model. Population density was measured based on rate of nucleation and crystal growth. The characterization of spices palm sugar include : particle size, color, yield, water content, pH, reducing and total sugar content, antioxidant activity, and ash content. The result showed the constant changes in temperature, brix, and density ranged from 0,018-0,037oC/minute; 0,49x10-4-2,60x10-4%/minute; 1,81x10-5-3,05)x10-5kg/m3/minute during evaporation, while the crystallization ranged from 5,13x10-3oC/minute; 1,67x10-3 %/minute; 9,43x10-5kg/m3/minute. In addition, the constant changes of reducing and total sugar were obtained ranged from 0,059x10-4- 1,930x10-4%/minute and 0,055x10-4-1,930x10-4%/minute. The rate of nucleation was obtained at 22,15-40,51 number of crystals/hour, while the crystal growth was obtained at 0,22- 2,51 mm/hour. The different characteristics was only found in color, water content, reduction sugar and ash content. The spices palm sugar of double jacket crystallizer 10 liters capacity had more yellowish and dark color, higher reduction sugar, lower water and ash content while using double jacket crystallizer instead of rotary crystallizer 5 liters capacity.

Kata Kunci : gula semut, kunyit, kristalisator, pemodelan