Abstract
The process of making brown sugar is very vulnerable to physical, chemical, and biological contamination. The quality of the safety of brown sugar depends on the quality of the cleanliness of the processing plant. The purpose of this study was to analyze the physical, chemical, and biological contamination in the process of making brown sugar in Sungai Itik Village, Sungai Kakap District, Kubu Raya Regency. This research is observational descriptive, with 42 samples, data analysis using univariate analysis. The results showed an examination of the quality of brown sugar in Sungai Itik Village 100% of samples did not experience physical contamination, 9.5% occurred chemical contamination (Sodium Metabisulfite), and 11.9% experienced biological contamination (Germ Figures). For coconut sugar makers, it is better to make brown sugar, add preservatives and use a dosage/scale not exceeding the threshold value, and store brown sugar in a place that is not moist so that it is not contaminated by microbes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
