DECREASE OF SUGAR IN MOLASSES IN THE LABORATORY STORAGE

Theresia Hari Sutji W
(Indonesia Sugar Research Institute)
Jl.pahlawan 25 Pasuruan

ABSTRACT

Five samples of molasses (A,B,C,D and E) have been stored in the laboratory at temperature from 30 – 35o C for 48 weeks. The samples were analyzed for brix, sucrose, reducing sugars and total sugar as invert (TSAI) every two weeks. The test showed that the sugars decreased during storage. The average decrease was 5,54 % for TSAI; 10,8% for reducing sugars ; 3.4% for brix. The average decrease of sucrose content of three samples (A,C and E) was 3,2% and the other two samples (B and D) remain constant. The TSAI, reducing sugar, sucrose and brix of molasses A (which has the lowest original TSAI) decreased sharply during observation, e.g 10,6% for TSAI, 14,5% for reducing sugar, 5,2% for sucrose and 3,8% for brix respectively. The fact that decrease of sucrose occurred without reducing sugar increase indicates that there may be a particular reaction between sucrose or reducing sugar and other molasses component during storage.

Key words : decrease, sugar molasses, storage

(Indonesian Sugar Research Journal Vol. XXX (1), Maret 1994 : 7-14
E-mail : mpg.p3gi@gmail.com )