KARAKTERISTIK KIMIA DAN ORGANOLEPTIK GULA AREN YANG DIPRODUKSI OLEH MASYARAKAT DESA TANJUNG BATU DAN KABANGKA

Abstract

Indonesia has various types of plants that have many benefits for human survival. One of the plants that has many benefits is the palm plant (Arenga pinata). The use of palm oil is not only on fruits, stems and leaves but the bunches of male flowers can be processed into sugar. Sugar produced from palm processing is one of the livelihoods of the people of Tanjung Batu and Kabangka villages. This study aims to determine the value of the chemical and organoleptic characteristics of palm sugar produced by the people of Tanjung Batu and Kabangka villages. The design of this study is observational which is descriptive. The chemical characteristics (water content, ash content, reducing sugar content and sucrose content) of palm sugar in Tanjung Batu village and in Kabangka village meet the meet the Indonesian National Standard (SNI) which has been approved. Organoleptic tests of palm sugar including color, aroma, taste and texture were well received by the panelists.