Pengaruh Perbedaan Jenis Varietas dan Waktu Tunda Giling Terhadap Komponen Fisikokimia dan Karakteristik Sensori dari Produk Gula Merah Tebu

Opal Priya Wening, Risvan Kuswurjanto, Perwira Budi Atmaja, Roihan Syafiq Mufadhol

Abstract


Kualitas tebu berpengaruh terhadap kualitas gula merah tebu. Penelitian ini mempelajari pengaruh jenis varietas dan waktu tunda giling terhadap kualitas gula merah tebu yang dihasilkan. Tebu berasal dari Kebun Percobaan P3GI Pasuruan, dengan 4 jenis varietas (PS094, PS881, BL, PS862; umur 12 bulan) dan perlakuan waktu tunda giling selama 7 hari. Penelitian dianalisis dengan Rancangan Acak Kelompok (RAK) dengan 2 faktorial dan 2 kali ulangan. Parameter uji yang digunakan yaitu fisikokimia (brix, pol, sukrosa, warna) dan sensori (rasa, aroma, warna, tekstur, keseluruhan). Hasil penelitian menunjukkan bahwa waktu tunda giling berdampak siginifikan terhadap nilai kadar brix, pol, dan sukrosa menurun; sedangkan warna menjadi meningkat. Penurunan tertinggi pada parameter brix  PS094 (3,93 %); pol dan sukrosa = BL (23,80 % dan 10,88 %); sedangkan kenaikan tertinggi pada parameter warna = BL (26,00 %). Produk dengan keterimaan sensori tertinggi pada tebu segar varietas PS862 dengan nilai 4,13. Hasil penelitian menunjukkan bahwa waktu tunda giling mempengaruhi kualitas gula merah tebu.

Keywords


varietas tebu, gula merah tebu, mutu, waktu tunda giling

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DOI: https://doi.org/10.54256/isrj.v4i2.131

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