Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI:10.29244/jipthp.9.2.110-114

A. Lastriyanto, A. Aulia

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引用次数: 5

Abstract

Honey is a natural liquid that is commonly used as an addition to food or drinks and has properties thatare believed to increase endurance and cure various diseases. Honey has different characteristics basedon taste, aroma, color. This can not be separated from the physico-chemical content of honey. Highwater content in honey can reduce the shelf life of honey because it can cause fermentation by yeast.So, in this study, cassava honey was processed using a vacuum cooling device designed by Mr. AnangLastriyanto from Brawijaya University with the aim of seeing the effect of changes in honey quality onlow temperature heating with vacuum pressure to reduce the water content of honey. After processingwith a vacuum cooling device, the reducing sugar content, moisture content and total dissolved solidsin the cassava honey are tested to show the effect of using a vacuum cooling device. Real honey has areducing sugar content of 52.43% and after vacuum cooling it becomes 55.06%. The water content ofreal honey is 27.2% to 11.22 after the vacuum cooling process. The total dissolved solids of the originalhoney was 68.75% Brix to 79.5% Brix after vacuum cooling.

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用真空吸尘器处理后，木薯蜂蜜的质量分析

蜂蜜是一种天然液体，通常用作食物或饮料的添加剂，它具有增强耐力和治疗各种疾病的特性。蜂蜜在味道、香气、颜色上有不同的特点。这与蜂蜜的理化成分是分不开的。蜂蜜含水量高会导致酵母发酵，从而降低蜂蜜的保质期。因此，在本研究中，木薯蜂蜜使用了由Brawijaya大学的AnangLastriyanto先生设计的真空冷却装置进行加工，目的是观察用真空压力低温加热降低蜂蜜含水量对蜂蜜质量变化的影响。用真空冷却装置加工后，对木薯蜂蜜中的还原糖含量、水分含量和总溶解固形物进行了测试，以显示真空冷却装置的效果。真蜂蜜还原糖含量为52.43%，真空冷却后为55.06%。经真空冷却处理后的真蜂蜜含水量为27.2% ~ 11.22%。真空冷却后，原蜂蜜的总溶解固形物为68.75% ~ 79.5%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan

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