Pengaruh Jenis Gula Palma dan Persentase Gula pada Pembuatan Kecap Manis Berbahan Dasar Bungkil Inti Sawit (Elaeis guineensis Jacq)

Abstract

This research was conducted to determine the effect of sugar type and sugar percentage on making sweet soy sauce made from palm kernel cake. This research used a factorial Completely Randomized Design (CRD) method with two factors, namely, type of sugar (G): (palm sugar, coconut sugar, palm sugar) and percentage of sugar (P): (20%, 25% and 30%). The parameters analyzed were color index, pH, total dissolved solids, protein levels, reducing sugars, organoleptic testing, namely color, aroma, taste, viscosity and general acceptance. The results showed that the type of sugar had a highly significantly effect (P<0.01) on the pH parameters, total dissolved solids, protein levels content, reducing sugar, color organoleptic, aroma organoleptic, and viscosity organoleptic. Meanwhile, the type of sugar treatment had a significant effect (P<0.05) on the test parameters namely organoleptic taste and organoleptic general acceptance and was not significant (P>0.05) on the pH test parameter. Meanwhile, the percentage of sugar had a highly significant effect (P<0.01) on palm kernel cake sweet soy sauce, namely on the parameters of pH, reducing sugar, color organoleptic, aroma organoleptic, taste organoleptic, viscosity organoleptic, and general acceptance organoleptic. Meanwhile, the treatments that gave a percentage of sugar that were not significant effected (P>0.05) were the color index, total dissolved solids and protein levels content. The best treatment was determined based on the highest protein levels content, namely the G2P3 treatment, namely treatment by giving palm sugar, a type of coconut sugar with a sugar percentage of 30%.