Proceedings of the 1 st International Conference on Environmental Health, Socioeconomic and Technology 2022 Lamongan, Indonesia, August 10-11 2022 Paper Vol. 01, No. 04 (https://conference.unisla.ac.id/index.php/icehst/) EH-10 An Effect of Sugar Concentration Level Changes from Yellow to Green Light in water Ni’matut Tamimah 1 , Aslam Chitami Priawan Siregar 2 1 Politeknik Perkapalan Negeri Surabaya, Teknik Kimia Street, Keputih, Sukolilo, Surabaya, Indonesia 2 Institut Teknologi Sepuluh Nopember, Teknik Kimia Street, Keputih, Sukolilo, Surabaya, Indonesia nimatuttamimah@ppns.ac.id (+62 815-6150-591) ABSTRACT Sugar is part of the carbohydrate chain. One group of these carbohydrates is disaccharides. The sugar used in this study is sucrose which is formed by glucose and fructose. Sucrose has the property of rotating polarized light to the right. Thus, the level of sugar content in water can affect the refractive index in the sugar solution. Therefore, more sugar content can cause the refractive index in the sugar solution to increase. For example, the addition of sugar at 37.5% level can increase the refractive index from 1.333 to 1.402. As the index of refraction increases in the sugar solution, more light is absorbed. Absorption of light in a sugar solution can change the color of light from yellow (589 nm) to green (560 nm). Yellow light can be used for healthy skin and green light can be used to reduce the intensity of migraine. KEYWORDS: sugar solution, refractive index, yellow light, and green light. 1 INTRODUCTION Sugar is part of the carbohydrate chain. These carbohydrates are in three groups: monosaccharides, disaccharides, and polysaccharides. Monosaccharides are simple carbohydrates because they consist of a simple sugar molecule and cannot be outlined by hydrolysis into other carbohydrates such as glucose, fructose, and galactose. The molecular formulas of the monosaccharides of them are the same C 6 H 12 O 6 (David Buss et al., 1976). Disaccharides are chains of two monosaccharides, such as sucrose, maltose, and lactose. The molecular formulas of the disaccharides of them are the same C 12 H 22 O 11 (David Buss et al., 1976). Disaccharides are part of oligosaccharides (a series of several monosaccharides). The properties of monosaccharides and oligosaccharides are soluble in water easily. They are the solution tastes sweet. Because of their sweet taste, these two groups are called sugars.