| dc.description.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 | en_US |
