Pengeringan Gula Semut Kelapa Menggunakan Prototipe Pengering Tipe Rak (Tray Dryer)

Abstract

The main focus of this study are to determine the best drying conditions by observing physical and chemical changes in Coconut palm sugar during the drying process. Drying coconut palm sugars aims to reduce the amount of excess water in the coconut palm sugar and improve the taste of coconut palm sugar. Coconut palm sugar has dried golden brown to brown a bit dark. Analysis of coconut palm sugar that has been dried at different drying conditions obtained water content between 2.01% - 6.33%, ash content of between 1.66% - 2.38%; insoluble matter content between 0.67% - 0.79%; levels reducing sugar content between 7.84% - 8.27%; sucrose levels between 74.99% - 75.62% and total sugar content between 87.16% - 87.47%. Coconut palm sugar is the most preferred by the panelists Coconut palm sugar are dried using a temperature of 70 °C for 60 min. Coconut palm sugar are dried in this condition has the highest assessment score for color, aroma, texture and flavor. Results of chemical analysis of the dried coconut palm sugar also shows that the product is the best coconut palm sugar are dried using a temperature of 70 °C for 60 min to yield 72.24. %; Water content 2.76%; ash content 1.88%; levels of insoluble materials 0.7%, total sugar 87.17 %; sucrose content of 75.23%; and reducing sugar content of 7.99%.