MODEL MATEMATIS PERUBAHAN SIFAT FISIK SELAMA PROSES PENGOLAHAN GULA SEMUT DENGAN MELAKUKAN PENETAPAN BRIX PADA AKHIR EVAPORASI

• Main Authors: , EMA YUDIASTUTI WULANDARI, , Dr. Joko Nugroho W.K.,STP, M.Eng
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2011
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/39128/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50229
• Institution: Universitas Gadjah Mada

Brown sugar is a result of juice coagulation out of several kinds of plant, by changing the soluted sugar into a crystal grain shaped solid sugar. Juice coagulation is reached by a heating supply along with a material temperature controlled in 120oC during the evaporation until it reaches the saturated point in a certain Brix and furthermore the shaping of crystal grain is to do the refrigerating in the crystallization. During the processing, the stirring is done manually. The objective of this research is to determine an appropriate condition in shaping crystal grain from a raw material of palm juice, palm sugar, cane sugar and developing the mathematical model of moisture content changing, solid content, crystal mass coming out from the liquid during the process and to determine the evaporation of water, the size of diameter, density, and the color of the resulted brown sugar. The research indicated that the appropriate condition to indicate that the saturated point has been reached was the material containing 83.4% until 91.0% of Brix at the end of evaporation. By a constant temperature of heating, the greater Brix at the end of evaporation would fasten the slope of the moisture content of material during evaporation, slow the slope of moisture content of material down during the crystallization and drying, fasten the increase of the solid content during evaporation and crystallization and fasten the increase of crystal mass coming out from the liquid during evaporation. The brown sugar based of palm juice, palm sugar, cane sugar in a row had a evaporation of water 79.2-87.7%