The Effect of Addition of Calcium Hydroxide and Storage Time of Sugarcane Juice on Quality of Brown Sugar

This study aims to determine the effect of adding calcium hydroxide and storage time of sugarcane juice on the quality of resulting brown sugar. Sugarcane juice is the main raw material in the production of traditional sugar, but it is very easy to ferment and decrease in quality if not processed immediately. In this study, variations in the concentration of calcium hydroxide (1, 2, 3 g / L) and storage time of sugarcane juice (3, 6, 9 h) were carried out before being cooked into sugar. The quality parameters observed included water content, ash content, total solids, organoleptic (aroma, color and taste). The results showed that calcium hydroxide concentrations significantly affected the water content, ash, total solids, aroma, color and taste of brown sugar. Water content, ash and total solids increased with increasing calcium hydroxide concentrations. Storage time also affected water content, ash, total solids, and color, but did not affect the taste and aroma of brown sugar. The best treatment of brown sugar for water content was in the treatment of 3 g / L calcium hydroxide with a storage period of 6 h, which was 4.46%. The best treatment of brown sugar for ash content and total solids was found in treatment of 2 g/L calcium hydroxide with a storage period of 9 h, namely 0.55% and 56% Brix. The concentration of calcium hydroxide 2 g/L with a storage time of 6 h provided the organoleptic properties (aroma, color and taste) most preferred by the panellists.