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BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan)BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan)

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of this study is to increase the economic value of liquid palm sugar (Borassus flabellifer L) and opportunities as a preservative in the food industry. This research used quantitative descriptive methods. The results showed that the level of sugar reduction in siwalan liquid brown sugar (Borassus flabellifer L) was 15.65%, the water content in the liquid palm sugar sample (Borassus flabellifer L) is 26.78%, and the temperature of the liquid brown sugar after cooking is 230C. The effect of heat or temperature on cooking also causes physical changes in liquid brown sugar such as caramel formation, color and flavour.

Based on the research results, it can be concluded that reducing sugar content in Siwalan roomie (Borassus flabellifer L) before cooking is 1.49% and in liquid palm sugar after cooking is 15.Besides differences in reducing sugar level before and after cooking, there are also differences in water and temperature level.Cooking process causes physical changes in samples after cooking, such as caramelization, brown color, and a distinct palm sugar aroma.

Penelitian lebih lanjut dapat dilakukan untuk menguji pengaruh variasi metode pemanasan terhadap kadar gula reduksi dan kualitas gula aren cair, seperti penggunaan metode pemanasan terkontrol atau teknologi pengeringan modern. Selain itu, studi komparatif perlu dilakukan untuk membandingkan profil kandungan gula reduksi pada gula aren cair yang dihasilkan dari berbagai varietas pohon siwalan, guna mengidentifikasi varietas unggul dengan potensi produksi gula yang lebih tinggi. Terakhir, penelitian mengenai efektivitas gula aren cair sebagai bahan pengawet alami pada berbagai jenis makanan, dengan mempertimbangkan konsentrasi optimal dan mekanisme kerjanya, dapat memberikan alternatif pengawet yang lebih sehat dan berkelanjutan bagi industri pangan.

  1. The Effect of Temperature Cooking of Sugar Juice and Stirring Speed on The Quality of Brown Sugar Cane... jtp.ub.ac.id/index.php/jtp/article/view/446The Effect of Temperature Cooking of Sugar Juice and Stirring Speed on The Quality of Brown Sugar Cane jtp ub ac index php jtp article view 446
  2. REDUCING SUGAR CONTENT IN SIWALAN ROOMIE (Borassus flabellifer L) BEFORE COOKING AND LIQUID BROWN SUGAR... ojs.uma.ac.id/index.php/biolink/article/view/2919REDUCING SUGAR CONTENT IN SIWALAN ROOMIE Borassus flabellifer L BEFORE COOKING AND LIQUID BROWN SUGAR ojs uma ac index php biolink article view 2919
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