PEMBUATAN GULA SEMUT DARI BENGKUANG (Pachyrhizus erosus) DALAM TANGKI BERPENGADUK
Daftar Isi:
- The making of gula semut that people do using matrial from juice from coconut. In this research, the gula semut is made from juice of jicama (Pachyrhizus erosus). The making of gula semut is done by using evaporation process in a stirred tank to get more concentrated juice that will produce gula semut. The purpose of the use of stirred tank is to determine the optimum operation conditions to make gula semut from jicama, so that will produce gula semut that compactible with SII-2043-87 which includes moisture content, ash content and sucrose content. The process of making gula semut from juice of jicama using temperature variation that are 90°C, 97°C, 103°C and 110°C, and using variation of pH that are 5,6 and 7 with addition of potassium hidroxide. The optimum condition of the process is pH 6 with temperature 103°Cwhich produce gula semut as much 179,28 gram from raw material of 1500 gram jicama with 53,05 minutes cooking time.