Kajian Beberapa Jenis Penggunaan Gula Merah Untuk Industri dan Pengolahan Pangan di Indonesia

Abstract

The aim of this research was to study detail usages of palm sugars in industry and food processing. Three types of the user were identified i.e. houssehold, street food and food industry. Quantitative data were obtained from observation, interviews and literature studies. The percentage of palm sugars used in many different foods were as follows: in soup (1-10%), sate/lauk pauk (1-5%), urapan/ oseng-oseng and semidry vegetables (1-10%), porridge (5-40%) and sambal (1- 15%), dry moist cake (20-40%), moist cake (3-30%), intennediate moist cake (8-20%), softdrink (10-30%) and rujak (10-90). For the food products in food industry, the percentage were soysauce (30-60%), tauco (10- 15%) and dodol (27%).