The Effect of Vacuum Pressure on the Quality of Liquid Palm Sugar Resulting From the Vacuum Evaporation Process

DOI

10.2991/aer.k.220131.070How to use a DOI?

Keywords

Evaporation; Liquid Palm Sugar; Vacuum Pressure

Abstract

Traditional technology is used at the craftsman level, using very simple equipment. The use of simple tools affects the production capacity and quality which is relatively low. From previous research that has been carried out through an internal grant, the vacuum Evaporator process provides a processing method that is proven to reduce the water content of liquid sugar, but because the liquid sap is processed almost 8 hours after the preheating process for 1 hour. Produce products that are still fermenting. This research aims to improve the vacuum evaporator unit and test the unit’s performance to produce quality liquid palm sugar according to liquid sucrose standard NO. 8779.2019. The result is Within 9 hours 40 minutes at 0.25 ATM, it reaches 21% water content, following the liquid sugar standard set by the draft Indonesian liquid sugar standard.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Slamet Wiyono
AU  - M S Fachry
AU  - S Abdullah
AU  - Dwi Sidik
AU  - Erwin
PY  - 2022
DA  - 2022/02/01
TI  - The Effect of Vacuum Pressure on the Quality of Liquid Palm Sugar Resulting From the Vacuum Evaporation Process
BT  - Proceedings of the Conference on Broad Exposure to Science and Technology 2021 (BEST 2021)
PB  - Atlantis Press
SP  - 453
EP  - 455
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.220131.070
DO  - 10.2991/aer.k.220131.070
ID  - Wiyono2022
ER  -