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PENGARUH PERLAKUAN FISIK TERHADAP UMUR SIMPAN NIRA TEBU VARIETAS HIJAU (PS-862) DAN VARIETAS HITAM (BL) (Saccharum officinarum L.)

Kumala, Riska Dwi (2018) PENGARUH PERLAKUAN FISIK TERHADAP UMUR SIMPAN NIRA TEBU VARIETAS HIJAU (PS-862) DAN VARIETAS HITAM (BL) (Saccharum officinarum L.). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The total area of sugarcane in Indonesia was 474,929 ha in 2014 consisting of 60% of people's sugar cane land and 40% of private sugarcane land managed by sugar mills (Directorate General of Plantation 2015). National sugar production reached 2.569 million tons in 2014, still far from the total national demand of 5.7 million tons consisting of 2.96 million tons of direct consumption and 2.74 million tons for the food and beverage industry needs (Ministry of BUMN 2011) . One of the sugarcane varieties is green varieties (PS-862) and black varieties (BL). Sugar cane juice comes from sugar cane which is squeezed using a sugar cane squeezer machine. Sugar cane juice does not have a relatively longer shelf life because it is a liquid that is taken directly without the preservation process. One way to extend the shelf life of one of them is by pasteurization. In the pasteurization process sugar cane juice can be done in two ways, namely thermal and non-thermal. One of the thermal processing uses pasteurization. The purpose of this study was to determine the effect of sugarcane varieties on the shelf life of sugarcane juice soft drinks, knowing the effect of pasteurization temperature on the shelf life of sugarcane juice soft drinks. This research was conducted using the nested method with 2 factors. The first factor that becomes the nest is sugarcane varieties (Green Sugar Cane and Black Sugar Cane). Factor 2 is the difference in pasteurization temperature (60oC, 70oC, 80oC, and 90oC) which is nested in sugarcane varieties. Besides that, it is compared with SNI for juice drinks. Quantitative descriptive analysis using ANOVA and DMRT (Duncan Multiple Range Test) follow-up, while the organolytic test used a qualitative descriptive analysis (questionnaire) of the hedonic method. The results showed that the best treatment showed was V1S3 treatment, namely green sugarcane varieties with a temperature treatment of 80oC. This is because at a temperature of 80oC is the temperature that best maintains the appropriate value of SNI / literature study so that all physical and chemical parameters can be maintained because of this heating temperature.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311150
Keywords: sugar cane juice, pasteurization, storability
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 18 Dec 2018 10:44
Last Modified: 18 Dec 2018 10:44
URI : http://eprints.umm.ac.id/id/eprint/42248

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