| dc.description.abstract | This research aim to know the influence of ratio sucrose concentration
with glucose syrup and time of cooking for coconut sugar cane quality produced.
This research used random comprehensive of program (RAL) with two factors
are sucrose concentration ratio with glucose syrup (G): 70%:30%, 80%:20%,
90%:10%, and 100%:0% and time 0f cooking (L): 8 minute, 10 minute, 12
minute, and 14 minute. The parameter who analysed are water content, reduction
sugar, the value of colour organoleptic, taste, flavour and texture.
The result of the research showed that the sucrose concentration ratio with
glucose syrup gived the obvios influence for water content, reduction sugar, the
time of cooking gived the obvios influence for reduction sugar, the value of colour
organoleptic andflavour and gived insubstansial for water content, the value of
colour organoleptic and texture. The interaction of sucrose concentration ratio
with glucose syrup and time cooking gived obvious influence for the value of
taste organoleptic and gived insubstansial for water content, reduction sugar, the
value of colour organoleptic, flavour and texture. | en_US |
