Perubahan Sifat Fisik dan Hubungan Antar Parameter Nira Aren Selama Pemasakan Udara Terbuka
Abstract
Penentuan kondisi optimal proses pembuatan sirup aren cukup rumit karena terjadi perubahan mutu yang sangat cepat pada periode kritis dimana titik kritis sirup aren tercapai pada standar mutu nilai padatan terlarut sebesar 68-70 oBrix. Penelitian ini bertujuan untuk mengungkap hubungan antar parameter fisik nira aren selama proses pemasakan menjadi sirup aren. Massa aren yang digunakan untuk pemasakan 8,5 kg dengan kadar air 86,37% dan total padatan terlarut (TPT) 14 oBrix. Pemasakan ini menggunakan 3 zona meliputi fase pendidihan, fase penghilangan jumlah air volume besar dan zona pembentukan sirup. Energi pemasakan zona 1, 2 dan 3 secara berturut sebesar 9%, 78% dan 13%. Titik kritis pemasakan nira aren terjadi di zona 3 di fase pembentukan sirup yang dikonfirmasi dengan nilai indeks kecoklatan, TPT dan viskositas. Nilai atribut fisik sirup aren dengan pemasakan terbuka mencapai suhu akhir 102oC, waktu pemasakan 220 menit, kadar air 20%, TPT 70 oBrix, viskositas 750 mPas, L* 53,95, a* 5,27, b* 37,50, ΔE 5,9 dan chroma 37,59. Persamaan empiris antar parameter: TPT-kadar air y = -0,9143x + 90,57; TPT-viskositas y = 9.266ln(x) + 13.053; TPT-waktu pemasakan y = 16.821e-0.012x ; TPT-energi panas y = 10304ln(x) – 22715. Hasil penelitian ini menemukan bahwa ambang batas kritis sirup aren pada parameter TPT antara 68-70 oBrix dimana nilai TPT lebih dari 70 oBrix akan berpotensi pembentukan inti kristal yang dihindari dalam pembuatan sirup aren.
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DOI: https://doi.org/10.24198/jt.vol17n3.5
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