THE EFFECT OF SUGARCANE QUALITY ON WHITE CRYSTAL SUGAR PRODUCTION RESULTS
PENGARUH KUALITAS TEBU TERHADAP HASIL PRODUKSI GULA KRISTAL PUTIH
Abstract
This study aims to determine the effect of sugarcane quality on white crystal sugar production and analyze the standard quality of white crystal sugar produced from different raw materials, namely Company-Managed Sugarcane (TS) and Smallholder Sugarcane (TR). The research variables include the raw materials (TS and TR) and storage duration of 10 hours, 24 hours, and 48 hours. The results show that TS and TR samples stored for 10 hours fall into Grade A quality. Grade A sugar has a stable pH (6.70 for TS, 6.60 for TR), high %Brix (16.28% for TS, 16.67% for TR), high polarization, better juice purity, low ICUMSA value, optimal grain size, and low moisture content (0.06%). In contrast, Grade E has lower pH, %Brix, polarization, and juice purity, higher ICUMSA value, larger grain size, and higher moisture content.
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