Pontoh , Julius
(2013)
Brown Sugar Color for the Sugar Quality Assessment.
In: Proceeding The International Conference of the Indonesian Chemical Society, Universitas Islam, Yogyakarta-Indonesia.
Abstract
Brown sugar is one of the food sweeteners produced locally in all over regions in Indonesia. Brown sugars sold in the market are very various in the quality. Therefore, the consumers always have some difficulties to purchase the sugar for their own purpose. The color in brown sugar is representing by the chemicals in the sugar formed during the sugar processing. The objective of this paper is to determine either color can be used to assess the quality of the brown sugar. In order to do this, two set of experiments have been conducted. The first one is to develop a method that more objective to determine the brown sugar color and the second one is to determine various quality criteria’s including the pH and reducing sugars for various brown sugar samples and their relationship to the color. It is show that the brown sugar can be determined by spectrophotometrics methods and there has relationship between color and the pH and the reducing sugar content. Therefore, the brown sugar quality can be determined by the sugar color. The darker the color, the lower the brown sugar quality
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