Karakteristik Fisikokimia dan Organoleptik Gula Merah Cair Asal Pulau Kisar Provinsi Maluku

Physicochemical and Organoleptic Characteristics of Liquid Brown Sugar from Kisar Island Maluku Province

  • Abraham Yohanis Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
  • Vita N Lawalata Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
  • Gilian Tetelepta Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
DOI: https://doi.org/10.30598/tsiam.2023.3.1.17
Keywords: Brown sugar, Kisar, Liquid brown sugar, Water

Abstract

This study aims to determine the best ratio of brown sugar to water in making liquid brown sugar based on its physicochemical and organoleptic properties. This study was designed using a completely randomized design (CRD). The ratio of brown sugar to water consists of 4 treatment levels: 1:1, 1:2, 1:3, and 1:4. The results showed that the brown sugar “water treatment of 1:1 is the best treatment with physicochemical characteristics such as moisture content of 48.29%, total sugar of 50.94%, total dissolved solids of 52.3, and pH of 5.3. Based on hedonic organoleptic characteristics for color 3.28 (like), aroma 3.44 (like), viscosity 2.8 (rather like), taste 3.52 (like), overall 3.52 (like), and for quality organoleptic characteristics hedonic, namely color 3.72 (brownish), aroma 3.48 (fragrant), viscosity 3.0 (thick), taste 3.44 (sweet) and overall 3.52 (like).

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Published
2023-06-30
How to Cite
Yohanis, A., Lawalata, V., & Tetelepta, G. (2023). Karakteristik Fisikokimia dan Organoleptik Gula Merah Cair Asal Pulau Kisar Provinsi Maluku. Tropical Small Island Agriculture Management, 3(1), 17-26. https://doi.org/10.30598/tsiam.2023.3.1.17
Issue
Vol 3 No 1 (2023): Tropical Small Island Agriculture Management
Section
Articles

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