Abstract
Brown sugar is one of the traditional artificial sweeteners that is widely used by Indonesian people. Unfortunately, society considers that the brown sugar-making process is only a step of unscientific traditions and habits. This research aims to explore the physical concepts of heat transfer in making traditional brown sugar. Data were gathered through interviews, documentation, and observation. Analysis of the data used is descriptive qualitative with triangulation techniques. This research represented that brown sugar manufacturing contains heat transfer processes of conduction, convection, and radiation in the Ndewan processes. The conduction process occurred in the furnace (heat source), which propagates in the pan during the heating process, and the convection process happened when the palm sap is heated. Also, the radiation process transpired around the furnace. This study is expected as alternative teaching material in the learning physics class to be more contextual.
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