Perbandingan Gula Semut Kabupaten Sinjai dan Sidrap Sulawesi Selatan Berdasarkan Standar Nasional Indonesia dan Proksimat

Abstract

Gula semut dari alat inovatif gula semut yang berasal dari Kabupaten Sinjai dan Sidrap belum diuji kandungannya sehingga penelitian ini bertujuan membandingkan kualitas produk tersebut berdasarkan SNI dan proksimat. Metode penelitian terdiri atas uji SNI (kadar air, kadar abu, gula pereduksi, cemaran logam) dan uji proksimat (karbohidrat, protein, lemak, total kalori). Hasil penelitian menunjukkan gula semut Sinjai mengandung karbohidrat 90,34%, protein 6,51%, lemak 0,42%, dan total kalori 3915 kal/gram sedangkan gula semut Sidrap mengandung karbohidrat 89,93%, protein 5,13%, lemak 2,71%, dan total kalori 3342 kal/gram. Gula semut Sinjai memiliki kadar karbohidrat dan lemak yang lebih baik dibandingkan gula semut Sidrap sedangkan kadar protein dan kalorinya tidak. Kadar air gula semut Sinjai dan Sidrap masing-masing 4,119% (SNI <3%) dan 1,737%. Kadar abu gula semut Sinjai dan Sidrap sudah memenuhi SNI (<2,5%), masing-masing 1,344% dan 0,494%. Cemaran logam gula semut Sinjai dan Sidrap sudah memenuhi SNI namun timbal keduanya >0,25%. Kadar gula pereduksi gula semut Sinjai dan Sidrap sesuai SNI (<3%), masing-masing 2,851% dan 1,776%. Simpulan penelitian ini adalah gula semut Sidrap lebih baik daripada gula semut Sinjai karena kadar air gula semut Sinjai belum memenuhi SNI sehingga daya simpannya lebih pendek.

Brown sugar made by the innovative tool from Sinjai and Sidrap hadn't been tested for its content. This study aimed to compare the quality of these products based on SNI and proximate. The research method consisted of SNI tests (moisture and ash content, reducing sugars, metal contamination) and proximate tests (carbohydrate, protein, fat, total calories). The results showed that Sinjai brown sugar had 90,34% carbohydrate, 6,51% protein, 0,42% fat, and 3915 cal/gram total calorie. Sidrap brown sugar had 89,93% carbohydrate, 5,13% protein, 2,71% fat, and 3342 cal/gram total calorie. Sinjai brown sugar had better carbohydrate and fat levels than Sidrap brown sugar but protein and calories weren’t. The moisture content of Sinjai and Sidrap brown sugar was 4.118% (SNI <3%) and 1.737%, respectively. The ash content of Sinjai and Sidrap brown sugar complied with SNI (<2.5%), 1,344%, and 0,494%, respectively. The metal contamination of Sinjai and Sidrap brown sugar complied with SNI, but both had lead >0.25%. The sugar content reduction of Sinjai and Sidrap brown sugar complied with SNI (<3%), was 2.851% and 1.776%, respectively. In conclusion, Sidrap brown sugar was better than Sinjai one because Sinjai brown sugar's moisture content didn’t fulfill SNI, so its storability was shorter.