BioLink : Jurnal Biologi Lingkungan.
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DOI: 10.
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php/biolink REDUCING SUGAR CONTENT IN SIWALAN ROOMIE
(BORASSUS FLABELLIFER L) BEFORE COOKING AND LIQUID
BROWN SUGAR AFTER COOKING
James Ngginak.
Sonya Titin Nge.
Filorita F.
Klau, & Coni Lisandra Balle Bisilissin* Program Study Biology Education.
Faculty of Teacher Training and Education Artha Wacana Christian University Kupang.
Indonesia Submited : 24-09-2019.
Accepted : 24-02-2020: Published : 10-08-2020 *Corresponding author: E-mail : jamesngginak@ukaw.
id or james_ngginak@yahoo.
Abstract Sugar reduction is one of the essential macronutrients used as energy sources.
High levels of sugar reduction in food can increase the sweet taste of these foodstuffs.
However, the consumption of high sugar food can cause diabetes mellitus.
The purpose of this study is to increase the economic value of liquid palm sugar (Borassus flabellifer L) and opportunities as a preservative in the food industry.
This research used quantitative descriptive methods.
The results showed that the level of sugar reduction in siwalan liquid brown sugar (Borassus flabellifer L) was 15.
65%, the water content in the liquid palm sugar sample (Borassus flabellifer L) is 26.
78%, and the temperature of the liquid brown sugar after cooking is 230C.
The effect of heat or temperature on cooking also causes physical changes in liquid brown sugar such as caramel formation, color and flavour.
Key Words: Sugar, reducing sugar, palm Lotar, nira, cooking How to Cite: Ngginak.
Nge.
Klau.
, & Bisilissin.
Reducing Sugar Content in Siwalan roomie (Borassus flabellifer L) before cooking and liquid brown sugar after cooking.
BioLink:
Jurnal Biologi Lingkungan.
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Ngginak.
Nge.
Klau.
, & Bisilissin.
Reducing Sugar Content in Siwalan roomie (Borassus flabellifer L) before cooking and liquid brown sugar after cooking INTRODUCTION Palmyra palm (Borassus flabellifer L) is .
onsist one of palm or Arecaceae types which monosaccharid.
starch, amilum, cellulose grow widely in East Nusa Tenggara (ENT).
ENT people understand that palmyra palm disaccharide class have reducing character is one of multipurpose trees that can fulfill that this class may be or usually called their daily needs.
Parts of palmyra palm reducing sugar.
Reducing sugar is sugar such as root, trunk, leaves and fruits can which have reducing ability.
It is because be used as materials for furniture, arts the existence of aldehyde cluster, free (Tambunan, 2.
, as food and potentially ketone or free and reactive hydroxy as bioethanol (Budisetyowati et al, 2.
Reducing sugar may undergo According to Kirana et al .
, organ or reaction affected by factors such as parts of palmyra palm such as male flower temperature and long storage.
Types of cob may produce Nira for foodstuffs such sugar that included in reducing sugar are as liquid palm sugar, ant sugar and plate Therefore, palmyra palm existence fructose, and galactose.
On the other hand, may fuel peopleAos economic growth.
nonreducing sugar is sugar which its Nira is liquid tapped from mayang or Monosaccharide directly, but may also be processed into sucrose (Mottram, et al 2.
economic products such as soy sauce and male flower tree which can be consumed According to Pontoh .
Siwalan (Hanggara et al 2.
Siwalan roomie contains sucrose, reducing sugar roomie has sweet taste due to its sugar .
lucose and fructos.
, polysaccharide and content or usually called carbohydrate.
Fatkhul et al .
, added that Carbohydrate is polyhydroxy aldehyde Siwalan roomie contains relatively high or polyhydroxy ketone with empiric sugar, around 10 g/100mL.
Reducing sugar is one of important macronutrients (CH2O)n.
Many carbohydrate for body since it functions as the source of ingredients in form of simple sugar.
calory and calory supplier for body.
Carbohydrate has become the main source According to Saputra et al .
, reaction of calory for living things.
Naturally, there among sucrose, glucose and water as well as heat may result in Maillard reaction carbohydrate: monosaccharide .
, that affect reducing sugar composition.
onsist of 2-10 unit of BioLink : Jurnal Biologi Lingkungan.
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Heating process increases sweetness flask 100 and 200 mL, volumetric pipette in siwalan liquid palm sugar as a result of 10 ml, 25 ml and 50 mL, digital sucrose breaks down into glucose and thermometer.
Burette 50 mL.
Stopwatch.
Besides increasing the level of and camera (Canon power ShotD.
reducing sugar, heating process may also Ingredients used were 10 mL Siwalan decrease water level that siwalan liquid liquid palm sugar, labels, kalium iodide palm sugar may be durable and not easily (KI 20%) solution.
Aquades.
AI (OH)2, contaminated by mold.
For this reason, sulfuric acid solution (H2SO4 25%).
ENT people choose siwalan liquid palm sugar as meat preservative.
Based on Thiosulfate solution (Na2S2O3 0,1 N), above discussion, this research needs to be hydrochloric acid solution (HCL 25%), starch indicator 0,5%, and Luff Schoorl .
Natrium composition of reducing sugar in Siwalan roomie (Borassus flabellifer L) before Sugar before inversion (%) = W1xFP x100% cooking and in liquid palm sugar after This information is hoped to give Sugar after inversion (%) = V2xFP x100% reducing sugar content in siwalan liquid Information:
: Glucose .
: Glucose .
register : dilution factor : example weight .
palm sugar.
MATERIALS AND METHODS
This research conducted in Faculty of Science and Engineering laboratory.
Nusa Research Procedure Cendana University.
Kupang from October to November 2018.
Method used in this Determining reducing sugar using Luff Schoorl method.
As sample, 10g of Siwalan liquid palm research was descriptive quantitative.
sugar put into 100 mL laboratory flask, 50 Analysis of reducing sugar level changes mL of Aquades added into 10 mL sample.
used Luff Schoorl method, while in Then, (OH)2 is added until there is no effect formed in the solution.
After that, the solution is homogenized and filtration (Wulandari 2.
is done.
As much as 20 mL filtrate pipetted Tools used in this research were glass and put into boiling flask.
Next, filtrate is (Mar.
, added with 10 Luff Schoorl solution.
The Erlenmeyer .
500 mL, laboratory mixture of filtrate and Luff Schoorl Ngginak.
Nge.
Klau.
, & Bisilissin.
Reducing Sugar Content in Siwalan roomie (Borassus flabellifer L) before cooking and liquid brown sugar after cooking solution is heated for 10 minutes then set aside to cool.
Furthermore, 10 mL KI 20%.
Water content = material weight .
tart-en.
x100% Initial material weight 20 mL H2SO4 25% are added.
The solution is being titrated Na2S2O3 0,1 N using In deciding sample ash content, 2 g of starch indicator 0,5 % until blue color is sample is put into evaporating dish which Titration is then repeated in weight is known.
In a furnace, sample is blank solution .
mL Aquades and Luff heated until becoming ash .
in 500- Schoorl solutio.
Reducing sugar content 6000C temperature for 5 hours long.
Then, in 20 mL titrate is known based on the sample is set aside to cool in desiccator data in the table.
and being weighed.
Ash content (%) = Measuring water content and temperature using thermogravimetry method.
As much as 2 g sample is put into an ash weight .
x100% sample weight .
RESULTS AND DISCUSSION oven with 100-1100C temperature for 2 hours long.
After that, the sample then set Preparation of Siwalan roomie and aside to cool in desiccator for 10 minutes, siwalan liquid palm sugar to be examined being weighed and then put into an oven on reducing sugar can be seen in below minutes and reweighed.
This process is Picture 1.
nira sample .
hite colo.
and palm sugar, .
H2SO4 addition, .
minutes Luff heating, .
Titration with Thiosulfate 0,1 N.
The result is after being cooked, sugar with changes in color, smell and Siwalan roomie becomes liquid palm The data of reducing sugar BioLink : Jurnal Biologi Lingkungan.
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measurement can be seen in table 1 Table 1.
Data of Reducing Sugar Analysis Test using Luff Schoorl method Sample Na2S2O3 Reducing Sugar Average Blank Before inversion 37,05 1,49 Siwalan roomie Liquid palm sugar 34 Based on Table 1, result of reducing After inversion 15,65 because of heating but also because of sugar analysis test using solution titration Luff Schoorl method is the average of nonreductive because it does not have reducing sugar content in siwalan roomie free reactive OH, however the existence of is 1,49 % and siwalan liquid palm sugar is acid may cause sucrose hydrolyzed by the 15,65 %.
These results explained that help of heat and becoming inverted sugar after cooking, reducing sugar content which are fructose and glucose, the increases compared with siwalan roomie reducing sugar.
In this research, changes before cooking.
In other words, although in physical are the liquid palm sugar red
both samples contain reducing sugar, in color becomes brown, the smell of sugar
becomes more fragrant and liquid palm
14,16%
Sucrose Reducing sugar experiences changes These changes are caused by affected by heating factor.
According to Maillard reaction in sugar molecules.
Wulandari .
, the breakdown of Maillard reactions is reaction happens glycosidic bond due to heating will cause between reducing sugar with amine non reducing sugar .
breakable into reducing sugar such as glucose and pigments .
rown pigmen.
are produced.
Related to this.
Finallika et al Cooking .
explains that the result of heating caramelization reaction happens during process, a substance may experience changes in chemical property.
Thus, based reaction happens because sugar .
lucose, on above discussion, it can be argued that fructose, sucros.
is heated until it reducing sugar content increment after reaches its melting point.
Cooking process cooking process becoming liquid palm sampleAos sugar is affected by the cooking process.
The Reducing sugar is formed not only temperature, the higher sugarAos color Caramelization Ngginak.
Nge.
Klau.
, & Bisilissin.
Reducing Sugar Content in Siwalan roomie (Borassus flabellifer L) before cooking and liquid brown sugar after cooking intensity and caramel texture will be.
content is difficult to hardened and easily cooking process, complex sugar breaks melted (Indahyanti et al, 2.
down into simple sugar, including glucose and fructose.
This invert sugar cannot be Determining water level crystal in form since its solubility is The result of water level test using immense, the higher the temperature, the thermogravimetry method shows that nira higher the percentage of invert sugar that lontar has higher water level compared can be form will be (Ibrahim et al, 2.
Sugar with glucose or high inversion sugar Comparison of water level can be seen in below table no 2.
Table 2.
Nira water level .
efore cookin.
and liquid palm sugar .
fter cookin.
Sample Name Siwalan roomie Liquid palm sugar Amount(%) 51,698 26,787 The data in table no 2 above show Dewi et al .
, the longer the cooking that siwalan roomie has more water process, the lower the water level will be as a level which is 51,698% compared with result of many evaporation.
Cooking process water level in cooked sugar which is also determines sugar caramel level.
During 26,787%.
Differences in water level in heating, water level reduction happens and siwalan roomie and cooked liquid palm so solid concentration increases (Nilasari et sugar is caused by cooking process al, 2.
This through cooking process, cooked sugar Determining temperature has lower water level compared with Laboratory siwalan roomie.
Cooking process is very influential toward sampleAos water siwalan roomie temperature is lower than level because cooking uses heat or liquid palm sugar temperature after cooking.
temperature that reduces water level SamplesAo amount in ingredient.
According to cooking can be seen in below table no 3.
Table 3.
Siwalan roomie and liquid palm sugar temperature Sample Name Siwalan roomie Liquid palm sugar Temperature .
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Based on table no 3, it can be explained foodstuffs (Winata et al, 2.
iwalan roomi.
and after cooking .
iquid CONCLUSION Differences in temperature before and Based on research results, it can be after cooking are affected by water concluded that reducing sugar content in Note that sampleAos temperature is Siwalan roomie (Borassus flabellifer L) before corelated with water level.
Water level cooking is 1,49% and in liquid palm sugar may hinder temperature rise.
The after cooking 15,65%.
Besides differences in amount of water level in a sample can reducing sugar level before and after cooking, help lower the temperature down.
there are also differences in water and Moreover, temperature level.
Water level sample before reducing sugar level.
According to cooking process is 51,69 % and 26,78 % after Nursafuan et al .
, temperature cooking, while sample temperature before affects reducing speed.
Giving high cooking is 230C and 230C after cooking.
temperature will influence reducing this research, physical changes happen in sugar increment process.
Besides samples after cooking.
The changes can be seen before and after cooking i.
temperature is also closely related with cooking, sample is caramelized, brown in The higher heating process is, the color and has palm sugar distinct aroma.
higher pH value is.
High temperature may hinder invertase enzyme and REFERENCES