This study aimed to discover the effect of different concentrations of lime and betel on coconut sap toward thequality of brown sugar. The research was carried out in 3 places; Rakit Village in Banjarnegara Regency, the Basic Agrotechnology Laboratory of Universitas Muhammadiyah Purwokerto, and Laboratory of Food Scienceand Technology of Universitas Jenderal Soedirman. The research was conducted from May to June 2018.
In this research Completely Randomized Design (CRD) was used with P1 2 grams of sodium metabisulfite in Treatment 1, 2 grams of lime in Treatment 2, 4 grams of lime in Treatment 3, 1.5 grams of betel in Treatment 4, 3 grams of betel in Treatment 5, 4.5 grams of betel in Treatment 6, 2 grams of lime + 1.5 gram betel in Treatment 7,2 grams of lime + 3 grams of betel in Treatment 8, 2 grams of lime + 4.5 grams of betel in Treatment 9, 4 grams oflime + 1.5 grams of betel in Treatment 10, 4 grams of lime + 3 grams of betel in Treatment 11, and 4 grams oflime + 4.5 grams of betel Treatment 12. Each treatment was repeated 3 times to obtain 36 samples. The data obtained were analyzed using Duncan's Multiple Range Test (DMRT).
The variables observed were 2 namelysensory quality and proximate quality. The results indicated that the administration of betel leaves and lime significantly affected the quality of brown sugar. Treatment 7, 8 and 9 showed the best results.