NIPA PALM (Nypa fruticans Wurmb) SUGAR: PRODUCTION AND EFFECT OF pH ADJUSTMENT OF NIPA PALM SUGAR SYRUP AND SUGAR ADDITION ON SUGAR QUALITY

NUR ALIA PUTRI, Prof. Dr. Ir. Sardjono, MS; Asst. Prof. Dr. Mutita Meenune

2020 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Gula semut dari palem nipah (Nypa fruticans W.) memiliki potensi untuk menjadi gula alternatif selain gula dari batang tebu atau buah bit. Untuk membuat gula semut palem nipah dari sirup palem nipah, memerlukan pemanasan untuk mengurangi air dari sirup kemudian saat pendinginan diberikan perlakuan pengadukan cepat untuk membentuk granular. Berdasarkan Thai Industrial Standards Institute nomor 758/2018, aktivitas air (Aw) gula semut palem nipah tidak melebihi 0.6. Objektif utama dari penelitian ini adalah mempelajari pengaruh dari penyesuaian pH pada nipah sirup dan penambahan gula pasir terhadap kualitas gula semut palem nipah. Metode dilakukan termasuk wawancara dengan petani kebun nipah, analisis kualitas nira segar, sirup, dan gula semut palem nipah. Gula semut palem nipah yang diamati diproduksi dari gula sirup palem nipah yang terbuat dari nira palem nipah yang dipanaskan. Pengaruh dari penyesuaian pH (control (5.6), 5, 6, 7 dan 8) terhadap kualitas gula semut palem nipah diamati. Hasil gula reduksi tertinggi (5.53%) ditemukan pada sampel dengan penyesuaian pH 5 (P<0.05). Jumlah HMF tertinggi ditemukan pada sampel dengan penyesuaian pH 8 diikuti oleh pH 5, 7, kontrol (5.6) dan 6 (P<0.05). Pengaruh dari penambahan gula pasir (0% (control), 10%, 20% and 30%) terhadap kualitas gula semut palem nipah diamati. Diperoleh hasil gula total, kristalinitas, dan nilai L* meningkat, sementara kadar air, aktivitas air, gula reduksi, kadar abu, kadar HMF, nilai a* dan b* berkurang seiring dengan bertambahnya konsentrasi penambahan gula pasir (p<0.05).

Nipa palm (Nypa fruticans W.) sugar granule has the potential to be an alternative sweetener besides sugarcane or sugarbeet. To produce Nipa palm sugar granule from Nipa palm sugar syrup, a heating process is required to reduce the moisture content, continued with rapid stirring while cooling to form granulation. According to The Thai Industrial Standards Institute (TISI) 758/2018, the water activity of Nipa palm sugar granule must not exceed 0.6. The main objectives of this research were to study the effect of pH adjustment of Nipa palm sugar syrup and sucrose addition on chemical and physical quality. Methods used in this research included interview with Nipa palm farmers, quality analysis of fresh Nipa palm sap, sugar syrup and Nipa palm sugar granule. The Nipa palm sugar granule was produced from Nipa palm sugar syrup by heating the Nipa palm sap. Effect of pH adjustment (control (5.6), 5, 6, 7 and 8) on quality of Nipa palm sugar granule was investigated. The highest reducing sugar (5.53%) was found in a sample adjusted with pH 5 (P<0.05). The highest HMF content was found in a sample adjusted with pH 8 followed by pH 5, 7, control (5.6) and 6 (P<0.05). The effect of sucrose addition (0% (control), 10%, 20% and 30%) on Nipa palm sugar granule quality was monitored. It was found that total sugar, crystallinity and L* value was increased, while moisture content, water activity, reducing sugar, ash content, HMF content, a* and b* value was decreased with increasing concentration of sucrose addition (p<0.05).

Kata Kunci : Nipa palm sugar granule, pH, sucrose addition, quality