Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling

Honey is a natural liquid that commonly used as an addition to food or drinks and has properties thatare believed increase endurance cure various diseases. different characteristics basedon taste, aroma, color. This can not be separated from the physico-chemical content of honey. Highwater in honey reduce shelf life because it cause fermentation by yeast.So, this study, cassava was processed using vacuum cooling device designed Mr. AnangLastriyanto Brawijaya University with aim seeing effect changes quality onlow temperature heating pressure water After processingwith device, reducing sugar content, moisture total dissolved solidsin are tested show device. Real areducing 52.43% after becomes 55.06%. The ofreal 27.2% 11.22 process. solids originalhoney 68.75% Brix 79.5% cooling.