Karakteritik gula semut dari Pengaron sebagai pemanis pangan alternatif

Abstract

The purpose of this research is to determine characteristics of crystal palm sugar from Pengaron distric which include shape, flavor, taste, smell, color, water content, sucrose, reducing sugar, fats and ash content. The research method includes the preparation of tapping sugar palm sap, processing crystal palm sugar and testing of palm sugar. The organoleptic test include shape, flavor, taste, smell and color, chemical composition testing includes water content, sucrose, reducing sugar, fats, and ash content use test methods SNI. 01-2891-1992 and 01-2892-1992. The results showed that crystal palm sugar have a soft dry granular, a sweet taste and aroma typical crystal palm sugar and brown. The characteristics of crystal palm sugar had water content 3.30%, sucrose 65.07%, the reducing sugars 5.68%, fats 0.14%, and ash content 1.61%.