Pengaruh Penyaringan Nira Terhadap Senyawa Volatil Gula Aren
Authors: BARLINA RINDENGAN 
Published: October 2016

<p><span style="font-size: medium;">ABSTRAK </span></p><p>Nira aren merupakan bahan baku utama pengolahan gula merah. memanfaatan gula aren sangat beraneka ragam, terutama pada jenis-jenis makanan yang menghendaki rasa dan aroma khas dari gula aren, namun untuk produk tertentu tidak menghendaki adanya aroma dari gula aren. Penelitian ini dilakukan dengan tujuan mempelajari cara penyaringan nira aren dan melakukan identifikasi komponen volatil produk akhir gula aren. Penelitian dilaksanakan pada bulan Mei 2013 sampai Oktober 2013 di Tinoor Satu, Kecamatan Tomohon Utara, Laboratorium Balai Penelitian Tanaman Palma, Laboratorium Kimia dan Biokimia Jurusan Teknologi Hasil Pertanian, UGM-Yogyakarta, dan Laboratorium Flavor-Balai Besar Penelitian Tanaman Padi di Sukamandi. Nira yang sudah disiapkan disaring menggunakan tiga cara, yaitu: (a) penyaringan menggunakan kain saring, (b) penyaringan menggunakan kertas saring ditambah batu zeolit, dan (c) penyaringan menggunakan kertas saring ditambah batu zeolit dan hasil penyaringan ditambahkan kapur makan 0,25%. Selanjutnya nira diproses menjadi gula aren, dikemas menggunakan aluminium foil berlapis plastik kemudian di analisis kadar air, abu, lemak, protein, gula reduksi, sakarosa dan kalsium, sedangkan identifikasi senyawa volatil, menggunakan alat ekstraksi Likens-Nickerson dan Gas Chromatography Mass Spectrometry (GCMS). Hasil penelitian menunjukkan bahwa, pada umumnya nira yang mengalami penyaringan menyebabkan penurunan komponen makronutrien pada gula aren dan senyawa volatil. Penyaringan menggunakan kain saring menghasilkan gula aren dengan 24 jenis senyawa volatil konsentrasi 40,1314 ppm. Penyaringan dengan kertas saring tambah batu zeolit menghasilkan gula aren dengan 33 jenis senyawa volatil konsentrasi 0,1139 ppm. Penyaringan kertas saring tambah batu zeolite dan kapur makan jumlah senyawa volatil 28 jenis dengan konsentrasi 0,1292 ppm. Senyawa volatil yang dominan adalah pirazin, berturut-turut penyaringan menggunakan kain saring 31,5930 ppm. Penyaringan kertas saring tambah batu zeolit 0,0826 ppm dan penyaringan kertas saring tambah batu zeolit dan kapur makan 0,1075 ppm. Nira yang disaring menggunakan kertas saring dan ditambah batu zeolit yang menghasilkan senyawa volatil hanya 0,1139 ppm adalah yang baik karena senyawa non volatil seperti sakarosa meningkat sedangkan gula reduksi menurun dan warna gula masih khas gula aren.</p><p>Kata kunci: Nira aren, penyaringan, gula aren, volatil.</p><p> </p><span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-font-width: 95%; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA; mso-fareast-theme-font: minor-fareast;">Effect of Filtering Palm Sap to Volatile Compounds of Palm Sugar </span><p> </p><p><span style="font-size: medium;">ABSTRACT </span></p><p>Toddy of sugar palm is the main raw material for processing palm sugar. Utilization of palm sugar is various, especially in the types of foods that require a distinctive flavor and aroma of palm sugar, on the other hand some of products did not require any scent of palm sugar. This research had been done with the aim to study the palm sap method and to identify volatile compounds of palm sugar products. The experiment was conducted in May 2013 to October 2013 in Tinoor, Subdistrict North-Tomohon, Laboratory of Indonesian Palms Research Institute, Laboratory of Chemistry and Biochemistry Department of Agricultural Technology, Gadjah Mada University, Yogyakarta, and Laboratory Flavor of Rice Research in Sukamandi. Toddy that has been prepared is filtered using three methods which are : A ) filtration using filter cloth, B ) filtration using filter paper plus zeolite stone , and C ) filtering using filter paper plus zeolite stone and added 0.25 % limestone. Filtered toddy were processed to be palm sugar and then packed using plastic coated aluminium foil. Palm sugar then analyzed to contents of water, ash, fat, protein, reduction sugar, saccharose and calsium while identification of the volatile compounds, using a Likens-Nickerson extraction and Gas Chromatography Mass Spectrometry ( GCMS ). The results showed generally filtered toddy caused decreasing of macronutrients and volatile, compounds of palm sugar. Filtering using filter cloth produced palm sugar with 24 kinds of volatile compounds, concentration of 40.1314 ppm. Filtering paper added zeolite stone produced palm sugar with 33 kinds of volatile compounds concentration of 0.1139 ppm. Filtering paper added zeolite stone and limestone produced palm sugar with 28 kinds of volatile compounds concentration of 0.1292 ppm. The dominant volatile compound is pyrazine with concentrations respectively are filtration using filter cloth 31,5930 ppm, filter paper added zeolite stone 0.0826 ppm and filter paper added zeolite and limestone 0,1075 ppm. Toddy filtered using filter paper added zeolite store that produced volatile compounds only 0.1139 ppm was good. It means increasing non-volatile compounds such as sucrose and decreasing reduction sugar while the colour of sugar still typical of palm sugar.</p>Keywords: Toddy, filtering, palm sugar, volatile.