Perbaikkan Metoda Pembuatan Gula Semut:

The Method Development of Palm Sugar Preparation

Abstract

Penelitian mengenai penghambatan/ pengendalian penurunan tingkat keasaman (pH) nira aren menggunakan getah kuning manggis, getah xxxxx, dan larutan CaCO₃. Hasil penelitian menunjukkan bahwa pemanfaatan larutan CaCO₃ memberikan hasil yang terbaik, mampu menghambat/ mengendalikan penurunan pH selama 6 jam. Penelitian dilanjutkan dengan menggunakan nira segar yang kemudian dicampurkan dengan larutan CaCO₃ dan natrium benzoat pada wadah terpisah untuk membuat gula semut.Gula semut terbaik dihasilkan ketika nira segar dicampurkan dengan larutan kapur CaCO₃. Hasil analisis menunjukkan bahwa gula semut yang dihasilkan memenuhi standar kualitas SII 2043-87.

The research on restraining the decrease of acidily (pH) of palm nira by using mangosteen sap, mending sap and lime solution have been conducted. The experiment showed that lime solution was the best method which can restrain the decrease of pH for nearly 6 hours. The experiments was continued bay using fresh nira, nira which was mixed with lime solution, and nira which was mixed with sodium benzoate to make palm sugar. The best palm sugar produced when nira was mixed with lime solution. The analysis showed that this sugar corresponds to quality pre reguirement based on SII 2043-87.