THE INFLUENCE OF CONCENTRATION ADDING OF SWEET PANDAN LEAVES (Pandanus amryllifolius Roxb.) AND THE DURATION OF HEATING IN MAKING JAVA SUGAR SYRUP WHICH HAS PANDAN
SMELL (CONCENTRATION REPORT AND TIME ALLOCATION OF SWEET PANDAN LEAVES)
Shinta Dewi Anggraini, Susinggih Wijana, Arie Febrianto Mulyadi 2 Abstract
Palm sugar is all sugar which is made from coconut sap of palm tree ( aren, siwalan, coconut and nipah) including in the form of sugar syrup, mold sugar or ant sugar. Palm tree which the most produced sugar is coconut trees so people called it as coconut sugar. The aim of this study was the utilization of square coconut sugar subgrade be coconut sugar syrup with natural smell that was sweet pandan leaves. For that, it was needed experiments to determine concentration and its time allocation, and know the syrup quality that was produced. The experimental design used was Randomize Block Design with 2 factors, first factor was the weight of pandan (M), second factor was time allocation of processing (T). The result study showed for TPT was 73.5%, Total of sugar 66. %, ash degree . %. The pa elists’ report for colour aspect was , eutral , s ell aspect 3,6 (like) and taste aspect from about 4,0 (like).
Key words: subgrade java sugar, sweet pandanus leaves, java sugar syrup.
