| Summary: | Brown sugar is a result of juice coagulation out of several kinds of plant, by
changing the soluted sugar into a crystal grain shaped solid sugar. Juice coagulation is
reached by a heating supply along with a material temperature controlled in 120oC
during the evaporation until it reaches the saturated point in a certain Brix and
furthermore the shaping of crystal grain is to do the refrigerating in the
crystallization. During the processing, the stirring is done manually.
The objective of this research is to determine an appropriate condition in
shaping crystal grain from a raw material of palm juice, palm sugar, cane sugar and
developing the mathematical model of moisture content changing, solid content,
crystal mass coming out from the liquid during the process and to determine the
evaporation of water, the size of diameter, density, and the color of the resulted
brown sugar.
The research indicated that the appropriate condition to indicate that the
saturated point has been reached was the material containing 83.4% until 91.0% of
Brix at the end of evaporation. By a constant temperature of heating, the greater Brix
at the end of evaporation would fasten the slope of the moisture content of material
during evaporation, slow the slope of moisture content of material down during the
crystallization and drying, fasten the increase of the solid content during evaporation
and crystallization and fasten the increase of crystal mass coming out from the liquid
during evaporation. The brown sugar based of palm juice, palm sugar, cane sugar in a
row had a evaporation of water 79.2-87.7%
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