PENGURANGAN KADAR PENGOTOR DALAM KARAMEL UNTUK PRODUKSI GULA MERAH DI NAGARI TIGO BALAI KECAMATAN MATUR

Abstract

Abstract

Red sugar has always been known by the people of West Sumatra. Brown sugar is produced from the cooking of sugar cane juice which is a sugar cane extract. Sugarcane plants that are needed today for one production in one day vary. In Kenagarian Tigo Balai, Matur Subdistrict, people in the area rely on sugar cane plantations as a livelihood and some of them are garden owners and others as refinery workers. An average refinery produces around 60-150 kg of brown sugar per day. The process of making brown sugar is done by cooking sugar cane juice in a container with a diameter of 76 cm for 8 hours. The amount of impurities obtained at each gutter with volume of sap inserted 65,000 ml and the density of juice 1.22 gr / ml found that the sap mass used was 53278.6 gr, for talang 1 that was 0.15%, talang 2 was 0.12 %, gutters 3 are 0.14%, and gutters 4 are 0.10% gr. When cooking brown sugar with a variety of gutters that are used can save time with a 2.5 hour cooking time.