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.
Highlights
Gula merupakan komoditi strategis karena dikonsumsi oleh seluruh lapisan masyarakat
The quality of the safety of brown sugar depends on the quality of the cleanliness of the processing plant
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)
Summary
Berdasarkan tabel 1 menunjukkan hasil pengamatan proses pembuatan gula merah rata-rata pemilihan bahan bakunya dalam keadaan baik, menggunakan bahan tambahan pangan, dan bahan tambahan pangan bukan merupakan tambahan yang dilarang yaitu sebanyak 100%
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
