SRI WINDARWATL F34101025. Study on the Influence o f Acid Hydrolysis to the Liquid Palm Sugar Characteristics. Supervised by Titi Candra s u n h i . 2006.
. SUMMARY
Sugar is one of Indonesian main comodity even in the household and industry. In 2004, national demand o f sugar reached 3.4 million tons whereas domestic sugar production just recovered 60% from the demand. Utilization o f non-cane sugar resources f?om palm plantation is one solution t o overcome the lack o f sugar.
Prospective sugar producing palms in Indonesia are toddy, nipa, coconut and sugar palm. These plants scatered in Indonesia and. the sap tapped from these inflorescences would be processed t o be palm sugar. Recently, palm sugar was produced in home industry level with simple technology as uluefined sugar o r jaggery form. The limitation of this form is its hygroscopic characteristic and for
industrial application, these sugars had t o be redissolved and purif.ed t o remove the impurities.
Liquid palm sugar is one of invention t o increase the palm sugar added value a s industrial raw material. But there's a problem in liquid palm sugar production, the high concentration of sucrose let the product recrystallized during storage. Sucrose breakdown into &cox and Fructose, is called inversion, is needed to solve the problem. One method to produce invert sugar is by acid hydrolysis, whereas the type of acid and its concentration have t o determine in order to produce liquid palm sugar with sufficient amount of invert sugar so the problem in high density liquid palm sugar production could be solved.
This research was dividing into tho steps, which are preliminary research and the main research. Preliminary research consist of two parts where the first one is palm jaggery characterization. The aim o f this part is to characterize the quality o f jaggery produced by home industry. The characteristics of palm sugar were analyzed
the chemical composition and sensory evaluation. Moisture content of palm sugar were ranged of 5.6-9.27 %(wb), ash content of 1.98-2.6 %(db), fat content of 0.57- 4.62 %(db), protein content of 0.74-2.25 %(db), insoluble materials content of 0.57- 3.17 %(db), reducing sugar o f 2.25-14.27 %(db) and sucrose content of 63.78-95.81 %(db). Parts o f palm sugar especially for ash content and sucrose were not fulfilled the standard o f S M 01-3743-1995. .
The second part in preliminary research was to determine the type o f acid used in hydrolysis process and compare coconut and sugar palm hydrolysis. This research was divided into three step of experiments. The first was sugar cane hydrolysis using two types of acid, i.e. HCI 0.01% (heating at 70°C. 9 0 minutes) and tartaric acid 0.1% (heating at 90°C, 3 0 minutes), and the second was palm sugar hydrolysis with HC1 0.02% and tartaric acid 0.15%. The third one was comparing the palm sugar sources (coconut and sugar palm) in acid hydrolysis, which had been determined in the previous step. The produds were analyzed to the degree of hydrolysis and decreasing of total.sugar amount.
