PEMEKATAN SIRUP GULA DARI BUAH RAMBUTAN MENGGUNAKAN PROSES EVAPORASI DAN FILTRASI DENGAN MEMBRAN KERAMIK

The Concentration Process of Rambutan Sugar Syrups by using Membrane Technology and Drying in the Cold Kiki Indri Nastiti, 44 Pages, 13 Tables, 15 Figures, 4 Attachments Sugar can be obtained from fruit with extraction process and then be heated to experience a form of product concentration and the resulting sugar crystal. In addition to crystal, sugar can be a lquid called a sugar syrup. One alternative raw material producing sugar syrup is rambutan because it contains carbohydrates are composed of sugar. Rambutan sugar syrup can be processed into a thick sugar syrup through a process of evaporation and using membrane technology. The destination of this process to produce a sugar syrup which has a high concentration and in accordance with the standard characteristics of corn sugar syrup. Rambutan extract itself is generated by means of filtration and processed into sugar syrup rambutan by means of heating at 60 ° C for 1 hour. While the sugar syrup concentration either evaporation and using a membrane made of ceramic made on the variation of temperature 40°C, 55°C, and 70°C, and the variation of processing time 15 minutes with interval sampling every 5 minutes. The concentration evaporation process is able to produce a sugar syrup with a density of 1.0512 gr/ml, 1.0357 cP viscosity and concentration of sugar 10,06%. The concentration with membrane technology is able to produce a sugar syrup with a density of 1.0782 gr/ml, 1.1462 cP viscosity and concentration of sugar 13,13%. Of the two processes that have been carried out, concentrating the sugar syrup rambutan with membrane technology capable of producing rambutan sugar syrup with a higher level of consistency Keyword : Extract, Membrane, Rambutan Sugar Syrups, Ceramics Membran