PEMBUATAN GULA SEMUT DARI BENGKUANG (Pachyrhizus erosus) DALAM TANGKI BERPENGADUK

BEASULANI, SRI (2017) PEMBUATAN GULA SEMUT DARI BENGKUANG (Pachyrhizus erosus) DALAM TANGKI BERPENGADUK. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.

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Abstract

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℃, 97℃, 103℃ and 110℃, 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℃which produce gula semut as much 179,28 gram from raw material of 1500 gram jicama with 53,05 minutes cooking time.

Item Type: Thesis (Other)
Uncontrolled Keywords: Nira, Gula Semut, Bengkuang, Tangki Berpengaduk
Subjects: T Technology > TP Chemical technology
Divisions: Chemical Engineering > Undergraduate Theses
Depositing User: Mrs Trisni Handayani
Date Deposited: 17 Oct 2017 03:54
Last Modified: 18 Oct 2017 03:52
URI: http://eprints.polsri.ac.id/id/eprint/4146

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