Kualitas gula yang dihasilkan tergantung pada kualitas bahan baku tebu giling dan kualitas nira yang diperoleh dari proses pemurnian. Proses pemurnian nira diperlukan untuk membuang atau menghilangkan zat bukan gula yang terkandung dalam nira mentah, sehingga dihasilkan nira gula dengan kadar sukrosa yang tinggi dan jernih. Penambahan flokulan dapat mempercepat terjadinya pengendapan dalam menghasilkan nira jernih karena terjadi penyerapan endapan partikel-partikel kecil dari sekitarnya ke permukaan endapan. Penambahan flokulan harus memiliki dosis yang tepat agar berpengaruh terhadap proses pengendapan.Tujuan penelitian skripsi ini meliputi: 1. Mengetahui pengaruh konsentrasi flokulan terhadap kualitas nira jernih hasil pemurnian cara sulfitasi. 2. Mengetahui pengaruh tingkat kewayuan tebu terhadap kualitas nira jernih hasil pemurrnian cara sulfitasi. Metode pemurnian nira dilakukan dengan cara sulfitasi pada nira tebu segar dan nira tebu wayu (tebu ditunda 3 hari). Pada pemurnian nira cara sulfitasi pemanasan pertama dilakukan hingga suhu 75 ºC untuk ditambahkan susu kapur hingga pH 9 dan penambahan gas SO2 hingga pH mencapai 7,2. Pemanasan kedua dilakukan pada suhu 100 ºC kemudian pemanasan dihentikan untuk uji pengendapan. Uji pengendapan dilakukan dengan penambahan flokulan pada variasi konsentrai 0 ppm, 2 ppm, dan 4 ppm. nira jernih setelah uji pengendapan dianalisis kadar turbiditas, HK nira jernih, dan delta HK nira. Hasil penelitian menunjukkan bahwa konsentrasi flokulan berpengaruh nyata terhadap turbiditas nira jernih. Turbiditas tertinggi terdapat pada konsentrasi 0 ppm yaitu 38,17 ppm SiO2 dan terendah pada konsentrasi 4 ppm dengan kadar turbiditas 13,80 ppm SiO2. Waktu tunda giling tebu berpengaruh nyata terhadap HK dan delta HK nira. HK nira jernih tebu segar (96,98 %) lebih tinggi dibandingkan HK nira jernih dari tebu wayu 3 hari (88,71 %). Delta HK nira jernih tebu segar (8,30 %) lebih tinggi dibandingkan HK nira jernih dari tebu wayu 3 hari (1,91 %). Jadi, penundaan waktu giling tebu dapat menurunkan kualitas nira. Kata kunci: pemurnian nira, kualitas nira, flokulan, dan proses sulfitasi.

The quality of sugar produced depends on the quality of raw materials and the quality of milled cane juice obtained from the purification process. Juice purification process is needed to remove or eliminate the non-sugar substances contained in raw sap, sap to produce sugar with high sucrose content and clarity. The addition of flocculants can accelerate the deposition of the produce due to the absorption of clear juice sediment particles to the surface of the surrounding sediment. The addition of flocculants should have the right dose in order to influence the process of settled. The goal of this thesis include: 1. Determine the effect of flocculant concentration on quality sap clear the way sulfitasi purification. 2. Determine the effect of time delay of sugarcane milled (3 days) on the quality of juice purity. Method of purification is done by sap sulfitasi on fresh sugar cane juice and palm unfreshsugar cane (cane delayed 3 days). In the refining sap sulfitasi first heating means carried by 75 ºC temperature for the milk of lime is added to pH 9 and the addition of SO2 gas until pH reaches 7,2. A second heating at a temperature of 100ºC and then heating was stopped for the deposition tests. Precipitation test performed by the addition of flocculant concentration on the variation of 0 ppm, 2 ppm and 4 ppm. sap clear after the deposition tests were analyzed levels of turbidity, HK clear sap, and sap delta HK. The results showed that the concentration of flocculant significantly affect sap clear turbidity. The highest turbidity present in concentrations of 0 ppm is 38.17 ppm SiO2 and the lowest in the concentration of 4 ppm to 13.80 ppm SiO2 turbidity levels. The time delay of sugarcane milled significantly affect HK and HK sap delta. HK clear juice fresh sugarcane (96.98%) higher than HK clear sap from unfreshsugar cane 3 days (88.71%). Delta HK clear cane juice of fresh sugar cane (8.30%) higher than HK clear sap from sugar cane unfresh 3 days (1.91%). So, the delay time can degrade the quality of milled cane juice. Key words: purification sap, sap quality, flocculants, and sulfitasi process.

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