Comparison of Palm Sugar (Arenga Pinnata) and Cane Sugar in Making Peanut Butter (Arachis Hypogaea L.)

Abstract

This study aims to analyze the chemical and physical characteristics of the comparison of palm sugar and cane sugar in making jam and to evaluate the level of panelist preference in the organoleptic test. The method used is the Completely Randomized Design (CRD) method consisting of 5 treatments of the proportion of palm sugar and cane sugar, namely P1 (70 g: 0 g), P2 (50 g: 20 g), P3 (35 g: 35 g), P4 (20 g: 50 g), and P5 (0 g: 70 g) with 3 repetitions. The results showed that the comparison of palm sugar and cane sugar in making peanut jam, each treatment produced different chemical characteristics ranging from water content (21.06% - 23.80%). Physical characteristics are total dissolved solids 68.66 – 72.16° brix, color grab test L⃰ 29.66 – 48.60, a⃰ 17.56 – 19.66, b⃰ 22.46 – 34.53, spreadability 2.28 – 2.48 (easy to spread). The test results for the level of preference for peanut butter were color 4.44 – 5.04 (neutral – somewhat liked), aroma 4.64 – 5.48 (somewhat liked), taste 4.72 – 5.36 (somewhat liked), texture 5.00 – 5.16 (somewhat liked).