Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling

Abstract

Honey is a natural liquid that is commonly used as an addition to food or drinks and has properties that
are believed to increase endurance and cure various diseases. Honey has different characteristics based
on taste, aroma, color. This can not be separated from the physico-chemical content of honey. High
water content in honey can reduce the shelf life of honey because it can cause fermentation by yeast.
So, in this study, cassava honey was processed using a vacuum cooling device designed by Mr. Anang
Lastriyanto from Brawijaya University with the aim of seeing the effect of changes in honey quality on
low temperature heating with vacuum pressure to reduce the water content of honey. After processing
with a vacuum cooling device, the reducing sugar content, moisture content and total dissolved solids
in the cassava honey are tested to show the effect of using a vacuum cooling device. Real honey has a
reducing sugar content of 52.43% and after vacuum cooling it becomes 55.06%. The water content of
real honey is 27.2% to 11.22 after the vacuum cooling process. The total dissolved solids of the original
honey was 68.75% Brix to 79.5% Brix after vacuum cooling.