REDUCING SUGAR CONTENT IN SIWALAN ROOMIE (Borassus flabellifer L) BEFORE COOKING AND LIQUID BROWN SUGAR AFTER COOKING

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of this study is to increase the economic value of liquid palm sugar (Borassus flabellifer L) and opportunities as a preservative in the food industry. This research used quantitative descriptive methods. The results showed that the level of sugar reduction in siwalan liquid brown sugar (Borassus flabellifer L) was 15.65%, the water content in the liquid palm sugar sample (Borassus flabellifer L) is 26.78%, and the temperature of the liquid brown sugar after cooking is 230C. The effect of heat or temperature on cooking also causes physical changes in liquid brown sugar such as caramel formation, color and flavour.

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GUAVA LEAVES, CORN COBS, AND MANGOSTEEN PEELS AS ANTIOXIDANTS AND NATIONAL STANDARDIZED NATURAL PRESERVATIVES FOR COCONUT BROWN SUGAR

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2019.v12i9.29216 ◽

2019 ◽

pp. 79-82

Author(s):

ADITYA PRATAMA PUTRA ◽

KINTAN NUR ROMADHONA ◽

ROSIANA SOFIA ANGGRAENI ◽

AI RIAN JULYANTI ◽

RETNO FITRI WIDIASTUTI ◽

...

Keyword(s):

Ph Value ◽

Sugar Content ◽

Sweet Taste ◽

Reducing Sugar ◽

National Standard ◽

Brown Sugar ◽

Corn Cobs ◽

Guava Leaves ◽

Natural Preservatives

Objective: Below standard brown sugar is a sugar that cannot be made or resembles dodol (a traditional and sticky confection) because the sap is damaged. Although the sap is made into brown sugar, the product will not last long and become soft-textured sugar. The aim of this research is to prevent below standard sap and produces coconut sugar in accordance with Indonesian National Standard (SNI) using natural preservatives were formulated from guava leaves, corn cobs, and mangosteen peels. Methods: The formulation of guava leaves, corn cobs, and mangosteen peels was designed through several stages by testing the composition of the materials. The first step was measuring the pH value of each material with concentration 4.5%, which were 4.5 g per material and it was compared to the composition of the formula after the concentration of each material was combined to get the basis pH. The second step was formulation to get the natural preservatives by applying the formulas on the tap process of sap until the manufacturing process to get the coconut sugar. Quality of coconut sugar was conducted SNI 01-3743-1995 which included oven method for testing water content and insoluble parts, Luff schoorl method for reducing sugar content and sucrose, and atomic absorption spectroscopy method for testing the contamination of Cu metal. Results: Guava leaves, corn cobs, and mangosteen peels with each material 4.5% were the optimal concentrations as natural preservatives to inhibit fermentation process of sap. Coconut sugars were obtained using these natural preservatives. Coconut sugar that obtained had the moisture content was 0.2402%, the ash content was 1.3%, reducing sugar content was 0.39%, the sucrose level was 69.99%, and the metal contamination was 0.201 mg/kg Cu. While the results of organoleptic tests indicated the brownish-yellow sugar, a typical sweet taste of sugar, and the normal smell of coconut sugar. All of the coconut sugar properties were meet with SNI. Conclusion: Guava leaves, corn cobs, and mangosteen peels were effective as natural preservatives and antioxidants to produce the best quality of coconut sugar according to the SNI.

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Pembuatan Gula Semut dari Gula Merah Kelapa di Kabupaten Bulukumba

DEDIKASI ◽

10.26858/dedikasi.v21i1.9448 ◽

2019 ◽

Vol 21 (1) ◽

Author(s):

Diana Eka Pratiwi ◽

Army Auliah ◽

Maryono Maryono

Keyword(s):

Shelf Life ◽

Economic Value ◽

Raw Material ◽

Selling Price ◽

Sugar Production ◽

Brown Sugar ◽

South Sulawesi ◽

Palm Sugar

Herlang Subdistrict is the largest producer of coconut juice (along with Selayar Regency and JenepontoRegency) which is the raw material for coconut sugar production in South Sulawesi. Tugondeng Village is one ofthe villages in Herlang District. About 80% of Tugondeng villagers work in the coconut sugar manufacturingindustry. However, this potential has not well developed due to the low economic value of brown sugar. To increasethe selling price of coconut sugar produced by Tugondeng Village, efforts need to be made to process coconut sapand coconut sugar into products which have higher selling price, namely palm sugar. The steps taken to achieve theobjectives of this activity were : (a) presentation of material on how to process coconut sap and coconut sugar intopalm sugar; and (b) demonstration of preparing palm sugar from coconut sap and coconut sugar. The resultsobtained show that the process of making palm sugar from coconut sap and coconut sugar is quite simple and thepalm sugar produced has longer shelf-life than coconut sugar

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Strategi Pengembangan Agribisnis Gula Aren Di Kabupaten Sekadau

Jurnal Social Economic of Agriculture ◽

10.26418/j.sea.v7i1.30753 ◽

2019 ◽

Vol 7 (1) ◽

Author(s):

Suryansyah, Nurliza, Radian

Keyword(s):

Swot Analysis ◽

Economic Value ◽

Production Capacity ◽

Added Value ◽

Palm Sugar ◽

Quantitative Descriptive ◽

Space Matrix ◽

Strategy Building ◽

Support Facility

Aren is a type of palm that has a highly potential economic value. Semabi, Sekadau Hilir Sub-district is the largest producer in the District of Sekadau; however, it is only processed to produce molded sugar. This study aimed to formulate a strategy for the palm sugar agrybusiness development in Sekadau District. The research method was a quantitative descriptive, and the data were processed using IFE/EFE, SPACE and SWOT. The values obtained from IFE and EFE matrixes were 2.57 and 2.65 respectively. From the SWOT analysis, alternative strategies were obtained, namely, SO Strategy: expanding the location of the area sugar palm cultivation, increasing production capacity, and improving the quality of product. WO Strategy: increasing of human resources (farmers), developing a partnership and developing a market information network. ST Strategy: government policies that supporting, increasing the added value and production. WT Strategy: building a support facility of sugar palm agribusiness, increasing coordination and cooperation among stakeholders in strengthening palm agribusiness, and increasing marketing and promotion for the expansion. Keyword: Aren (palm), agrybusiness, IFE/EFE matrixes, SPACE matrix, and SWOT analysis.

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POTENSI DAN DAYA DUKUNG LESTARI TEGAKAN AREN DI DESA LANNE

PERENNIAL ◽

10.24259/perennial.v15i2.6775 ◽

2019 ◽

Vol 15 (2) ◽

pp. 93

Author(s):

Dewi Indasary ◽

Nurul Hikmah Melilani ◽

Muhammad Ramdhan Rachmat ◽

Suhasman Suhasman

Keyword(s):

Research Method ◽

Economic Value ◽

Male Flower ◽

Brown Sugar ◽

Palm Trees ◽

South Sulawesi ◽

The People ◽

Financial Benefits ◽

Palm Sugar ◽

Almost All

Palm trees have high economic potential because almost all parties can provide financial benefits. But of all palm products, the palm sap that comes from the male flower arm as an ingredient for the production of brown sugar is the greatest economic value. However, there are some people who prefer to cut palm trees for cultural purposes instead of properly handling them to be used as brown sugar. This research aims to analyze the carrying capacity and potential of palm trees in Lanne Village. The location of this investigation was carried out in Lanne Village, Tondong Tallasa District, Pangkajene and Kepulauan Regency, South Sulawesi Province. The location of the sugar palm administrators is in two villages, namely, Manjalling and Mariololo. The research method used is a qualitative research method that uses inventory, observation and interview techniques. The results obtained are that for now the people of Lanne do not comply with the capacity of sustainable cargo. The presence of sugar palm is now relatively minor. Therefore, to restore the glory of the sugar palm sugar population must be added

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ANALISIS USAHATANI AREN (Arenga pinnata Merr) DI KOTA TOMOHON, SULAWESI UTARA

Jurnal Sosial Ekonomi Pertanian ◽

10.20956/jsep.v14i1.3626 ◽

2018 ◽

Vol 14 (1) ◽

pp. 85 ◽

Cited By ~ 1

Author(s):

Alfred P Manambangtua ◽

Ronald T.P. Hutapea ◽

Jerry Wungkana

Keyword(s):

Sugar Content ◽

Economic Value ◽

Palm Juice ◽

Palm Sugar ◽

Sugar Plant

AbstractAren (Arenga pinnata Merr) is a type of palm that has a fairly high economic value, is spreading widely in Indonesia. All parts of the sugar plant ranging from leaves to roots can be utilized. The main result is the sap of the sugar plant, sugar palm juice contains between 10-15%. Because the sugar content of the sugar palm can be processed into alcohol, palm sugar, palm syrup, palm vinegar and ethanol. Based on the analysis results obtained, sugar palm farmers monthly fee of Rp. 2,196,815, - and Rp 26 361 780, - per year. Average monthly revenues of Rp 4.1236 million, - and Rp 49.483.200, - per year. Palm farmers' income of Rp 1,926,785, - and Rp 23.121.420, - per year. Analysis of R / C Ratio > 1 is 1.88, which means businesses aren farmer in Tomohon is getting Keywords : revenue; income; cost; aren farmers

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Chemical Compounds Of Granulated Palm Sugar Made From Sap Of Nipa Palm (Nypa Fruticans Wurmb) Growing In Three Different Places

Journal of Wetlands Environmental Management ◽

10.20527/jwem.v2i1.37 ◽

2016 ◽

Vol 2 (1) ◽

Author(s):

Rosidah R Radam ◽

Hj. Noor Mirad Sari ◽

Hj. Lusyani Lusyani

Keyword(s):

Water Content ◽

Sugar Content ◽

Chemical Compounds ◽

Cane Sugar ◽

Reducing Sugar ◽

Potassium Content ◽

National Standard ◽

Sucrose Content ◽

Palm Sugar ◽

Nipa Palm

Production of granulated sugar from sap of nipa palms in South Kalimantan Province is a new innovation. The purpose of this study was to find out the chemical compounds contained in granulated sugar made from sap of nipa palms growing in 3 different places, which was expected to benefit wider community as a source of alternative sweetener. The chemical compound test of granulated nipa palm sugar was conducted at the Laboratory of Institute for Research and Standardization of Industry, Banjarbaru. Chemical parameters tested were water, sucrose, reducing sugar, fat, protein, phosphorus, and potassium content. The test results showed that the water content of granulated nipa palm sugar in treatment A1, A2, and A3 was 3.69%, 4.04%, and 2.31%, respectively; the protein content 0.65%, 2.19%, and 1.10%; the fat content 0.27 %, 0.34 %, and 0.20 %; the reducing sugar content 2.39%, 0.51%, and 0.52%; the sucrose content 75.14%, 68.15%, and 88.46%; the phosphorus content 1.1342%, 1.1196%, and 1.138%; and the potassium content 1.60%, 1.40%, and 1.58%, respectively. The test parameters of granulated nipa palm sugar that met the Mandatory Indonesia National Standard (SNI) 01-3743-1995 were the water content of granulated sugar from sap of nipa palms growing in dry place (land), the reducing sugar content and sucrose content in all treatments. It can be concluded from the three required parameters that granulated nipa palm sugar is able to become the source of new sweetener in addition to block arenga palm sugar and crystal cane sugar for the community in South Kalimantan.

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HUBUNGAN ANTARA BEBERAPA KRITERIA KUALITAS DENGAN WARNA GULA AREN (Arenga pinnata Merr.)

JURNAL ILMIAH SAINS ◽

10.35799/jis.13.2.2013.2887 ◽

2013 ◽

Vol 13 (2) ◽

pp. 86

Author(s):

Chindy Kalengkongan ◽

Julius Pontoh ◽

Feti Fatimah

Keyword(s):

Water Content ◽

Correlation Coefficient ◽

Color Index ◽

Sugar Content ◽

Quality Criteria ◽

Reducing Sugar ◽

Visual Color ◽

Palm Sugar ◽

The Relationship

HUBUNGAN ANTARA BEBERAPA KRITERIA KUALITAS DENGAN WARNA GULA AREN (Arenga pinnata Merr.)ABSTRAK Telah dilakukan penelitian yang bertujuan untuk mengetahui hubungan antara beberapa kriteria kualitas gula aren dengan warna gula aren. Indeks warna gula aren dengan metode ICUMSA bervariasi dari 16932,53 sampai 87286,91 IU. Terdapat hubungan antara pengamatan warna secara visual dengan indeks warna yang ditentukan dengan metode ICUMSA dengan koefisien korelasi 0,821. Tidak terdapat hubungan antara kadar air dengan indeks warna gula aren. Terdapat hubungan antara pH dari gula dengan indeks warna dengan koefisien korelasi 0,771 dan terdapat hubungan antara kandungan gula reduksi dengan indeks warna dengan koefisien korelasi 0,884. Kata Kunci: Gula Aren, Warna Gula Aren, Kadar Air, pH, Gula Pereduksi CORRELATION BETWEEN SEVERAL QUALITY CRITERIA AND COLOR PALM SUGAR (Arenga pinnata Merr.) ABSTRACT Research has been conductedthat aims to determine the relationship between several quality criterias of palm sugar and the color of palm sugar. Color index of palm sugar with ICUMSA method varies from 16932,53 to 87286,91 IU. There is a relationship between visual color with specified color index by ICUMSA method with a correlation coefficient by 0,821. There is no relationship between the water content and the color index of palm sugar. There is a relationship between pH of the sugar and the color index by values 0,771 and there is a relationship between reducing sugar content and the color index with a correlation coefficient of 0,884. Keywords: Palm Sugar, Color of Palm Sugar, Moisture, pH, reducing sugar

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Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

JURNAL KIMIA MULAWARMAN ◽

10.30872/jkm.v15i1.494 ◽

2017 ◽

Vol 15 (1) ◽

pp. 24

Author(s):

Marwati Marwati ◽

Yuliani Yuliani ◽

Yulian Andriyani ◽

Mentari Mentari

Keyword(s):

Vitamin C ◽

Water Content ◽

Skin Color ◽

Sugar Content ◽

Chemical Properties ◽

Sweet Taste ◽

Ash Content ◽

Reducing Sugar ◽

Effect Of Temperature ◽

Drying Time

Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana. This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.

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Odour-induced Taste Enhancement and Consumption of Low-sugar Pastry

International Journal of Market Research ◽

10.2501/ijmr-2017-052 ◽

2017 ◽

Vol 59 (6) ◽

pp. 749-765 ◽

Cited By ~ 1

Author(s):

Yamen Koubaa

Keyword(s):

Laboratory Experiments ◽

Sugar Content ◽

Sweet Taste ◽

Reducing Sugar ◽

Sugar Intake ◽

Reduce Sugar ◽

Nutritional Benefits ◽

Taste Enhancement

This paper describes a study that tests for the enhancement of low-sugar pastry via olfaction and examines its effects on pastry consumption. Olfactory taste enhancement preserves the nutritional benefits of low-sugar pastry while retaining the pleasure of full-sugar pastry. Willingness to reduce sugar intake and eat healthily is stronger today than at any time before in western societies, and low-sugar pastry can be effective in reducing sugar intake among consumers in these markets. The challenge, however, is that consumers' liking of pastry is driven by the sweet taste pastry eating procures; reducing pastry sugar content makes it healthier but probably less tasty and thus of a low market acceptability. Results from laboratory experiments show that smelling clearly perceivable sugar-associated odour significantly enhances perceived sweetness and pleasantness, and leads to the higher consumption of low-sugar pastry. These findings have implications for pastry makers and retailers as well as for social marketers. Odour-induced taste enhancement enables food makers and retailers to achieve the goals of selling both tasty and healthy pastry. It can be also a vector to promoting healthy pastry by converting the ‘healthy = untasty’ attitude into a ‘healthy and tasty’ attitude.

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Perbaikan Kualitas Nira Aren Menggunakan Beberapa Pengawet Alami

Jagros : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) ◽

10.52434/jagros.v3i1.453 ◽

2018 ◽

Vol 3 (1) ◽

pp. 51

Author(s):

Ati Atul Quddus ◽

Hari Hariadi

Keyword(s):

Raw Materials ◽

Sugar Industry ◽

Sugar Content ◽

Brown Sugar ◽

Mangosteen Peel ◽

Palm Juice ◽

Treatment Dose ◽

Palm Sugar ◽

Leaf Powder ◽

Natural Preservatives

Indonesia is one of the sugar producing countries in the world, but the domestic sugar industry is still unable to meet the needs of its own country. The condition of sugar self-sufficiency is pursued through the development of sugar cane and also through other sources of raw materials, one of which is from palm sugar. Palm juice quickly changes to acid because of the fermentation process, which is usually caused by late processing after tapping, or because of the uncleanness of the juice container. This study aims to observe the effect of giving natural preservatives in the form of hiris leaf powder, mangosteen peel powder, and palm sugar in maintaining the quality of palm juice done in several concentrations (b / v). The research method used was an experimental method with a method. The first factor was 3 levels of natural preservative types (mangosteen peel powder, sliced leaves, and brown sugar), while factor II was 3 preservative concentration levels (3%, 4.5%, and 6%), and each treatment was repeated 3 times so that it was obtained 27 trial units. The test results showed that the lowest reducing sugar content in palm sugar using natural preservatives was found in the Hiris Leaf with an average of 31.192% and 4.5 treatment dose with an average of 34.683%. While for the lowest moisture content found in palm sugar that uses natural preservatives of mangosteen peel with an average of 1.5983% and the best treatment dose is at dose 3 with an average of 1.1267% Keywords: hiris leaves, mangosteen peel, palm juice, natural preservatives

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