Pengembangan Produk Gula Semut Di Kecamatan Cimanggu

Abstract

Processed palm sugar
generally in the form of printed sugar. Processing into ant sugar is still very limited. The aim of the research is to obtain a process technology that can produce products according to the quality requirements of palm sugar and to find out the types and concentrations of spice powders that can be added and preferred by panelists to ant sugar. The treatment of this research was the addition of several types of spice powders (ginger, turmeric, and kencur) at different concentrations. (1, 3, 5 % (w/b). The results showed that to obtain quality ant sugar, it started from maintaining the quality of the sap. The addition of ginger, turmeric, and kencur powder at concentrations of 1, 3, and 5% had an effect on color, aroma, taste of the resulting ant sugar. Panelists gave the highest score (very like) to the use of 1% ginger powder and gave the lowest score (rather liked) to the addition of 5% kencur powder.