Pengaruh Perlakuan Fisik Dan Lama Penyimpanan Terhadap Mutu Minuman Ringan Nira Tebu

Abstract

SEPTYAN ANDRI IRAWAN: The Effect of Physical Treatment and Storage Time on the Quality of Sugar cane Juice. Under the Supervision of SENTOSA GINTING and TERIP KARO-KARO Sugar cane juice that has been milked can not be stored for more than a day because of phyisico chemical properties that can spoil easily within a very short time. The aim of this study was to maintain the quality of sugar cane juice by physical treatments on the sugar cane juice by cooling at 5oC the prescribed periode, heating at 85oC until 5 minutes, as well as combine of heating at 85oC until 5 minutes and cooling at 5oC the prescribed periode, and control for the 1, 3, 5, and 7 days. Study was conducted in in the Laboratory of Food Technology, Program study Food and Science Technology, Faculty of Agriculture USU, Medan, using factorial completely randomized design. The parameters analyzed were total sugars, ash, total microbes, pH, total acid, total soluble solid, and organoleptic values of color, aroma, and taste. The results showed that the physical treatment and storage time gave highly significantly different effect on all parameters except for ash. The interaction of the two factors had highly significantly affected all parameters except total soluble solid. Sugar Cane juice that was had of heating at 85oC until 5 minutes and cooling 5oC the prescribed periode the best quality of phisico chemical within the prescribed period