The Evaluation of clarification process of Indonesia’s sweet sorghum juice by ultrafiltration membrane and the physicochemical and sensorial properties of the sugar product

Autores

  • Wisnu CAHYADI Pasundan University, Department of Food Technology, Bandung, West Java, Indonesia. https://orcid.org/0000-0003-3462-2249
  • Rizal Maulana GHAFFAR Pasundan University, Department of Food Technology, Bandung, West Java, Indonesia.
  • Sandi DARNIADI Pasundan University, Department of Food Technology, Bandung, West Java, Indonesia https://orcid.org/0000-0003-0203-8996
  • Achmat SARIFUDIN National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia. https://orcid.org/0000-0002-9964-517X
  • Diang SAGITA National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia. https://orcid.org/0000-0003-2114-9501
  • Uning BUDIHARTI National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia. https://orcid.org/0000-0002-2566-3025
  • Hari Hariadi National Research and Innovation
  • Ana NURHASANAH National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia.
  • Puji WIDODO National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia.
  • Hari HARIADI National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia. https://orcid.org/0000-0002-9262-2418
  • Aidil HARYANTO National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia https://orcid.org/0000-0003-0594-4118
  • Moeso ANDRIANTO National Research and Innovation Agency, Research Center for Appropriate Technology, Subang, West Java, Indonesia. https://orcid.org/0009-0005-5457-4813
  • Bambang NURHADI Universitas Padjadjaran, Department of Food Industrial Technology, Jawa Barat, Indonesia. https://orcid.org/0000-0002-5276-8236

DOI:

https://doi.org/10.5327/fst.00338

Palavras-chave:

sorghum juice, sugar granules, ultrafiltration membrane, sensory properties

Resumo

The juice derived from Sorghum bicolor L. exhibits a notable sugar content, rendering it a promising candidate for use as a sweetening agent. The presence of impurities in sorghum juice encompasses several substances such as non-sugar molecules, non-fermentable reducing agents, starch, and minerals like salt, magnesium, and calcium. The objective of this study was to investigate the impact of ultrafiltration (UF) membranes on the physicochemical properties of sorghum juice and sugar granules, as well as to identify customer preferences for these products. The study consisted of three primary phases. The first phase involved investigating the impact of 0–3 cycles of UF treatment on the physicochemical properties of the sorghum juice. The second stage involved comparing the characteristics of sugar granules obtained through UF and non-ultrafiltration (non-UF) methods. The third one focused on examining the preference of sorghum sugar granules in their natural state and as a sweetener for steeped black tea. A 5% significance level was employed in this work to conduct multivariate methodology of variance and the Friedman nonparametric test. The findings of the study indicate that the use of UF treatment has a simultaneous impact on the turbidity and color of sorghum juice. Non-UF sorghum sugar granules exhibit a superior aroma in comparison to UF granules while maintaining identical color, taste, and texture. Consumers exhibited a preference for steeped black tea sweetened with palm sugar, followed by rock sugar, granulated sugar, UF sorghum sugar granules, and non-UF.

Downloads

Não há dados estatísticos.

Referências

Ali, D. Y., Yuwono, S. S., & Istianah, N. (2018). Purification of sugarcane sap and sorghum sap uses a centrifugation process with the addition of adsorbents. Jurnal Ilmu Pangan Dan Hasil Pertanian, 2(1).

Ali, D. Y., Yuwono, S. S., Istianah, N., & Putri, M. W. (2019). Optimization of sodium metabisulphite addition and vacuum evaporation temperature on production of sweet sorghum juice (Sorghum bicolor L. Moench) concentrate using response surface methodology. IOP Conference Series: Earth and Environmental Science, 230, 012029. https://doi.org/10.1088/1755-1315/230/1/012029

Assah, F. (2020). The effect of palm sap pH on the caloric value of some palm sugar products. Jurnal Penelitian Teknologi Industri, 12(2).

Ayustaningwarno, F., Asikin, Y., Amano, R., Vu, N. T., Hajar-Azhari, S., Anjani, G., Takara, K., & Wada, K. (2023). Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries. Foods, 12(7), 1406. https://doi.org/10.3390/foods12071406

Bilal, M., Asgher, M., Iqbal, H. M. N., Hu, H., & Zhang, X. (2017). Delignification and fruit juice clarification properties of alginate-chitosan-immobilized ligninolytic cocktail. LWT, 80, 348-354. https://doi.org/10.1016/j.lwt.2017.02.040

Chibrikov, V., Vakuliuk, P., Hryhorenko, N., Gunko, S., & Sobczuk, H. (2022). Technological improvement of the Sorghum saccharatum syrup production by membrane technologies. Journal of Water and Land Development, (54), 131-137. https://doi.org/10.24425/jwld.2022.141564

Costa, G. H. G., De Freita, C. M., De Freita, L. A., & Mutton, M. J. R. (2015). Effects of Different Coagulants on Sweet Sorghum Juice Clarification. Sugar Tech, 17(2), 210-213. https://doi.org/10.1007/s12355-014-0332-3

Eggleston, G., & Triplett, A. (2017). Formation of polyphenol-denatured protein flocs in alcohol beverages sweetened with refined cane sugars. Journal of Agricultural and Food Chemistry, 65(44), 9703-9714. https://doi.org/10.1021/acs.jafc.7b03185

Erwinda, M. D., & Susanto, W. H. (2014). Effect of lime concentration addition and cane juice pH value on concentration addition and cane juice pH value on brown sugar quality. Jurnal Pangan Dan Agroindustri, 2(3), 54-64.

Fang, Y., Selomulya, C., & Chen, X. D. (2008). On Measurement of food powder reconstitution properties. Drying Technology, 26(1), 3-14. https://doi.org/10.1080/07373930701780928

Fauzia, I. K., Maulina, W., & Misto (2018). Study of nylon membrane as a filter in the sugarcane sap purification process. Spektra: Jurnal Fisika Dan Aplikasinya, 3(1). https://doi.org/10.21009/SPEKTRA.031.08

Fauziyah, N., Hastuti, W., Surmita, & Darniadi, S. (2024). A healthy snack food made from tapai (fermented black glutinous rice) under freeze-drying: bioactive and sensory properties. AIP Conference Proceedings, 2957(1), 050020. https://doi.org/10.1063/5.0183889

Fauziyah, N., Ifie, I., Syarief, O., & Darniadi, S. (2022). Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam-mat freeze-dried tapai (fermented black glutinous rice) powder. Food Science and Nutrition, 11(1), 578-589. https://doi.org/10.1002/fsn3.3098

Hamsinah, H., & Ririn, R. (2020). Development of pepino fruit ethanol extract (Solanum Muricatum Aiton) in the form of effervescent granules with variations of binders. Jurnal Farmasi Galenika (Galenika Journal of Pharmacy), 6(1), 124-131. https://doi.org/10.22487/j24428744.2020.v6.i1.12037

Harish Rahman, M., & Yuwono, S. (2019). Effect of zeolite concentration and preheating temperature in clarification process of sorghum juice as the raw ingredient of liquid sugar manufacturing. Jurnal Pangan Dan Agroindustri, 7(1), 40-48.

Harlen, W. C., & Ristiarini, S. (2023). Effect of using different clarifying agents and temperature on physicochemical and sensory properties of sweet sorghum syrup extract. Food Research, 7(Suppl. 1), 169-178. https://doi.org/10.26656/fr.2017.7(S1).28

Haryanti, P., & Mustaufik, D. (2011). Quality evaluation of coconut crystal sugar at household industry in Banyumas regency. Jurnal Agrotek, 5(1), 48-61.

Kailaku, S. I., Setiawan, B., & Sulaeman, A. (2016). The effects of ultrafiltration and ultraviolet process on nutritional composition, physicochemical and organoleptic properties of coconut water drink. Jurnal Penelitian Tanaman Industri, 22(1), 43. https://doi.org/10.21082/littri.v22n1.2016.43-51

Kemenperin (2022). Portal. Kemenperin. Retrieved from https://kemenperin.go.id/artikel/23094/Kemenperin-Minta-Industri-Gula-Jaga-Kualitas,-Kuantitas-dan-Konektivitas

Kurniawati, M. (2017). Analysis of equivalence sweetness sugar in Indonesia. Jurnal Agroindustri Halal, 3(1). https://doi.org/10.30997/jah.v3i1.688

Ministry of Trade (2017). Retrieved from https://bkperdag.kemendag.go.id/media_content/2018/02/NL_Desember_2017_Indo_ok.pdf

Mirwan, A., Indriyani, V., Novianty, Y., Yani, J. A., Banjarbaru, K., & Selatan, K. (2017). Ultrafiltration membrane production from acetate cellulose using phase inversion method. Konversi, 6(1), 12-17. https://doi.org/10.20527/k.v6i1.4778

Naufalin, R., Yanto, T., & Sulityaningrum, A. (2017). Types and concentration effect of natural preservatives on the quality of palm sugar. Jurnal Teknologi Pertanian, 14(3).

Noerhartarti, E., & Rahayuningsih, T. (2013). Characterization of sap and liquid sugar stem sorghum. Jurnal Agroteknologi, 7(2), 111-119.

Putra, I. N. K. (2016). Efforts to improve the color of palm sugar powder with addition of Na-metabisulphite. Jurnal Aplikasi Teknologi Pangan, 1(16), 1-5.

Reny Sjarif, S., Nuryadi, A. M., Sulistyorini, J., Sukron, A., Riset, B., Standardisasi, D., Manado, I., Raya, J., & Dua, P. (2021). Additional glucose and the effect of brix degree to inhibit crystallization process in liquid sugar products. Jurnal Penelitian Teknologi Industri, 13(1).

Sasaki, K., Tsuge, Y., Kawaguchi, H., Yasukawa, M., Sasaki, D., Sazuka, T., Kamio, E., Ogino, C., Matsuyama, H., & Kondo, A. (2017). Sucrose purification and repeated ethanol production from sugars remaining in sweet sorghum juice subjected to a membrane separation process. Applied Microbiology and Biotechnology, 101(15), 6007-6014. https://doi.org/10.1007/s00253-017-8316-3

Stone, H., Sidel, J., Oliver, S., Woolsey, A., & Singleton, R. C. (2008). Sensory evaluation by quantitative descriptive analysis. Descriptive Sensory Analysis in Practice, 23-34. https://doi.org/10.1002/9780470385036.ch1c

Sudarmaji, A. T., & Saroso (2021). The effect of adding Ca (OH)2 solution on crust formation in sugarcane sap evaporation. Jurnal Teknologi Separasi, 7(2), 634-641. http://distilat.polinema.ac.id

Suprihatin, S. (2007). Clarification of sugarcane juice using crossflow ultrafiltration membrane. Jurnal Ilmu Pertanian Indonesia, 12(2), 93-99.

Susanto, H., Roihatin, A., & Widiasa, N. (2013). Decolorization of sugar solution with ultrafiltration membrane. Prosiding SNTK TOPI, 9-15.

Tsuchihashi, N., & Goto, Y. (2004). Cultivation of sweet sorghum (Sorghum bicolor (L.) Moench) and determination of its harvest time to make use as the raw material for fermentation, practiced during rainy season in dry land of Indonesia. Plant Production Science, 7(4), 442-448. https://doi.org/10.1626/pps.7.442

Vu, T., LeBlanc, J., & Chou, C. C. (2020). Clarification of sugarcane juice by ultrafiltration membrane: Toward the direct production of refined cane sugar. Journal of Food Engineering, 264, 109682. https://doi.org/10.1016/j.jfoodeng.2019.07.029

Yüksel, A. N. (2021). Development of yoghurt powder using microwave-assisted foam-mat drying. Journal of Food Science and Technology, 58(7), 2834-2841. https://doi.org/10.1007/s13197-021-05035-2

Downloads

Publicado

2024-11-05

Como Citar

CAHYADI, W., GHAFFAR, R. M., DARNIADI, S., SARIFUDIN, A., SAGITA, D., BUDIHARTI, U., Hari Hariadi, NURHASANAH, A., WIDODO, P., HARIADI, H., HARYANTO, A., ANDRIANTO, M., & NURHADI, B. (2024). The Evaluation of clarification process of Indonesia’s sweet sorghum juice by ultrafiltration membrane and the physicochemical and sensorial properties of the sugar product. Food Science and Technology, 44. https://doi.org/10.5327/fst.00338

Edição

Seção

Artigos Originais