PENENTUAN KUALITAS DAN STABILITAS GULA AREN KAMPUNG KUTA BERDASARKAN SUHU DAN WAKTU PENYIMPANAN

Abstract

ABSTRACT

Palm sugar (gula aren) is a product derived from the sap (nira) of the sugar palm tree (Arenga pinnata Merr.). This study aimed to determine the quality and stability of palm sugar produced in Kampung Kuta traditional village, Ciamis, based on storage temperature and time. Quality assessment was carried out against Indonesian National Standard (SNI 01-3743-1995) parameters including organoleptic properties (appearance, smell, taste, color), moisture content, ash content, reducing sugar content, and heavy metal contamination (Fe, Pb, Cu, and Zn). Organoleptic evaluation was conducted at two different temperatures, namely cold temperature (4°C) and room temperature (25°C). Results showed that storage temperature and duration significantly affected the appearance, taste, and smell of palm sugar at days 1, 3, 14, and 28. Moisture content of palm sugar on day 7 was 5.14%, increasing to 14.45% and 10.43% at 4°C and 25°C respectively on day 28. Other parameters included ash content of 5.775%, reducing sugar content of 15.58%, total plate count of 6.50×10⁵ cfu/g, and metal contamination (Fe, Pb, Cu, Zn) at levels of 1.42, 0.31, 0.28, and 0.85 mg/kg respectively. The quality of Kampung Kuta palm sugar requires improvement, particularly in ash content and reducing sugar, to fully comply with SNI standards.

ABSTRAK

Gula aren adalah produk yang dihasilkan dari nira pohon aren (Arenga pinnata Merr.) melalui proses pemasakan hingga mengental dan menjadi produk gula cetak. Penelitian ini bertujuan untuk mengetahui kualitas dan stabilitas gula aren Kampung Kuta, Ciamis, berdasarkan suhu dan waktu penyimpanan. Penentuan kualitas gula aren dilakukan berdasarkan parameter SNI 01-3743-1995 meliputi organoleptik (kenampakan, bau, rasa, warna), kadar air, kadar abu, gula pereduksi, serta cemaran logam (Fe, Pb, Cu, dan Zn). Pengujian organoleptik dilakukan pada dua suhu penyimpanan berbeda yaitu suhu dingin (4°C) dan suhu ruang (25°C). Hasil penelitian menunjukkan bahwa suhu dan waktu penyimpanan mempengaruhi kenampakan, rasa, dan bau gula aren pada hari ke-1, 3, 14, dan 28. Kadar air gula aren pada hari ke-7 sebesar 5,14%, meningkat menjadi 14,45% (4°C) dan 10,43% (25°C) pada hari ke-28. Parameter lain meliputi kadar abu 5,775%, gula pereduksi 15,58%, angka lempeng total 6,50×10⁵ cfu/g, serta cemaran logam Fe, Pb, Cu, dan Zn berturut-turut 1,42; 0,31; 0,28; dan 0,85 mg/kg.