Effect of palm sugar concentration and mixing order on physical properties of coconut milk

2020 ◽  
Vol 54 (1) ◽  
Keyword(s):  
Physical Properties ◽  
Coconut Milk ◽  
Sugar Concentration ◽  
Palm Sugar

Effect of replacing coconut milk with almond milk in spicy coconut gravy on its sensorial, nutritional and physical properties

2018 ◽  
Vol 5 (10) ◽  
pp. 21919-21925
Author(s):  
Norazlin Abdullah ◽  
Najihah Wahab ◽  
Nurathirah Saruan ◽  
Hazel Monica Matias-Peralta ◽  
Navis Ryan Xavier ◽  
...  
Keyword(s):  
Physical Properties ◽  
Coconut Milk

scholarly journals The Physical Properties and The Extractive Content of Sugar Palm Stem (Arenga pinnata)

2019 ◽  
Vol 2 (1) ◽  
pp. 37-46
Author(s):  
Rudi Hartono ◽  
Muhdi ◽  
John Parulian Nainggolan
Keyword(s):  
Physical Properties ◽  
Cold Water ◽  
Outer Part ◽  
Chemical Properties ◽  
Specific Weight ◽  
Hot Water ◽  
Extractive Content ◽  
Weight Density ◽  
Palm Sugar ◽  
Physical And Chemical

This study aims to determine the physical and chemical properties of sugar palm. Physical properties include moisture content, density, and shrinkage from wet to dry oven chemical properties included of extractive solubility in cold and wet solutions. The samples were 15 years of age and originated from Sidikalang, Dairi district, North Sumatra. Three individual samples were taken and cut into 50 cm of length of three types of height namely base, middle, and end. The research was also conducted horizontally (edge, center, and at the core). The results of this study indicated that the average water content was 120.31-603.48%, the specific weight was 0.12-0.51 g/cm3, and the shrinkage from wet to dry oven was 28.06-77.69%. The extractive solubility in cold water was 11.66-87.22%, while in hot water was 10-90%. Based on the specific weight/density obtained, the outer part or edge of the palm sugar was included in the strength classes IV and V.

scholarly journals A Study of Optimum Formula for Healthy Thai Jelly Sugar Candy Production

2021 ◽  
Vol 18 (15) ◽  
Author(s):  
Narin CHAROENPHUN
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Leaf Extract ◽  
Rice Flour ◽  
Coconut Milk ◽  
Optimum Ratio ◽  
Dietary Choices ◽  
Glutinous Rice ◽  
Optimum Formula

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined.  It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated.  The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not different from 100 % of sugar. The chemical composition of healthy TJSC products was analyzed. It has a lower total amount of fat and energy than the control formula. In addition, the development of flavoring with herbs such as ginger, galangal, lemongrass, and sunchoke made diverse products. Therefore, healthy TJSC products can be used as an alternative food for consumers who have limited intake. HIGHLIGHTS Healthy Thai jelly sugar candy product is dietary choices for gluten intolerance  Using stevia leaf extract instead of sugar   Using corn milk instead of coconut milk   Utilization of Thai herbs in food products 

scholarly journals Formulation of Temulawak for Improvement of the Organoleptic Characteristics

2019 ◽  
Vol 5 (2) ◽  
pp. 40-46
Author(s):  
Raudatul Dahliana Safitri ◽  
Zulpahnor Zulpahnor ◽  
Rabiatul Adawiyah
Keyword(s):  
Medicinal Plants ◽  
Chemical Properties ◽  
Value Added ◽  
Sugar Concentration ◽  
Added Sugar ◽  
Nutritional Components ◽  
Organoleptic Characteristics ◽  
Sample Extract ◽  
Palm Sugar ◽  
Sugar Levels

Indonesia is a country rich in diversity of herbs and spices. As many as 20,000 plant species on earth can be used as a medicine and 11 percent or as much as more than 2,200 kinds of medicinal plants there are hiking Indonesia. One of the medicinal plants that have the potential to increase in value-added is Temulawak. In the area of Borneo total Temulawak in 2014 is 162.212 productions. One of the medicinal plants that have the potential to increase in value-added is Temulawak (Curcuma xanthorrhiza Roxb). Temulawak is one of the herbs that have the taste, aroma, and color typical of Rhizome Curcuma. Processing of Curcuma crops in Indonesia many carried out the purpose of this research is to know the influence of the number of concentration dilution Curcuma, and type of sugar (aren and sand), against the chemical properties and the acceptance of consumers, drink temulawak to enhance the consumer's receipt against the taste, the aroma of variant Temulawak. Manufacture of Temulawak has done with added sugar, Palm sugar, pandan leaves, and tamarind, with different concentrations, then analyzed the nutritional components, power thank consumers and consumer purchase interest. The results showed that the variation in the concentration of sugar concentration and Temulawak to sugar levels, variations in the concentration of sugar concentration and Temulawak to pH levels, and concentration of sugar concentration and Temulawak effect on total dissolved solids. Overall organoleptic results obtained 5% concentration of the sample extract and sugar concentration Temulawak 6% most preferred panelists.

scholarly journals UPAYA KEDAI BAJIGUR DALAM MENCIPTAKAN KEPUASAN PELANGGAN

2018 ◽  
Author(s):  
Elda Pangesti ◽  
Anisa Picata Melanaise
Keyword(s):  
Customer Satisfaction ◽  
Coconut Milk ◽  
West Java ◽  
Palm Sugar ◽  
Qualitative Descriptive ◽  
Descriptive Method

Bajigur is one of the traditional beverage from West Java. Beverages made from spices such as ginger and with a mixture of coconut milk, palm sugar, coffee, salt, and pandan leaves. Kedai Bajigur Mbak Ika is one of the entrepreneurs who sell traditional Bajigur beverage. In maintaining customer satisfaction, Kedai Bajigur Mbak Ika provides various efforts in improving the quality of its products. This study aims to determine what efforts are given Kedai Bajigur Mbak Ika in creating customer satisfaction. Penenlitian method used is qualitative descriptive method by collecting data through documentation and interview. The interview was conducted at Kedai Bajigur Mbak Ika with the owner of the shop, Mbak Ika along with two buyers. The results of this study indicate that Kedai Bajigur Mbak Ika undertakes such efforts as asking customers' opinions about their products, while maintaining the quality of Bajigur without reducing the basic ingredients, and if the ingredients rise in the market of Kedai Bajigur Mbak Ika will raise the price without reducing the portion. These efforts make Kedai Bajigur Mbak Ika customers remain loyal.

ADDITIONAL VARIATIONS OF PALM SUGAR (ARENGA PINNATA) WITH DIFFERENT CONCENTRATION ON DENDENG SEPAT SIAM (TRICHOGASTER PECTORALIS) ON PANELIS ACCEPTANCE

2017 ◽  
Vol 7 (2) ◽  
pp. 168
Author(s):  
Candra Candra ◽  
Rabiatul Adawyah ◽  
Mawarti Mawarti
Keyword(s):  
Salt Water ◽  
Sugar Concentration ◽  
Palm Sugar

Dendeng sepat siam is a semi-wet processed with curing in spice solution (onion, garlic, palm sugar, salt, water, galangal, coriander, and tamarind). The purpose of this study was to determine the concentration of palm sugar (Arengapinnata) on the processing of dendeng sepat siam (Trichogasterpectoralis). This study uses organoleptic tests that include color, aroma, texture, and taste. The results showed that addition of different palm sugar concentration affect the aroma and color specifications, but not have an effect on texture and taste. The best treatment is the 24% addition of palm sugar.

scholarly journals UPAYA KEDAI BAJIGUR DALAM MENCIPTAKAN KEPUASAN PELANGGAN

2018 ◽  
Author(s):  
Anisa Picata Melanaise ◽  
Elda Pangesti
Keyword(s):  
Customer Satisfaction ◽  
Coconut Milk ◽  
West Java ◽  
Palm Sugar ◽  
Qualitative Descriptive ◽  
Descriptive Method

Bajigur is one of the traditional beverage from West Java. Beverages made from spices such as ginger and with a mixture of coconut milk, palm sugar, coffee, salt, and pandan leaves. Kedai Bajigur Mbak Ika is one of the entrepreneurs who sell traditional Bajigur beverage. In maintaining customer satisfaction, Kedai Bajigur Mbak Ika provides various efforts in improving the quality of its products. This study aims to determine what efforts are given Kedai Bajigur Mbak Ika in creating customer satisfaction. Penenlitian method used is qualitative descriptive method by collecting data through documentation and interview. The interview was conducted at Kedai Bajigur Mbak Ika with the owner of the shop, Mbak Ika along with two buyers. The results of this study indicate that Kedai Bajigur Mbak Ika undertakes such efforts as asking customers' opinions about their products, while maintaining the quality of Bajigur without reducing the basic ingredients, and if the ingredients rise in the market of Kedai Bajigur Mbak Ika will raise the price without reducing the portion. These efforts make Kedai Bajigur Mbak Ika customers remain loyal.

scholarly journals UPAYA KEDAI BAJIGUR DALAM MENCIPTAKAN KEPUASAN PELANGGAN

2018 ◽  
Author(s):  
Anisa Picata Melanaise ◽  
Elda Pangesti
Keyword(s):  
Customer Satisfaction ◽  
Coconut Milk ◽  
West Java ◽  
Palm Sugar ◽  
Qualitative Descriptive ◽  
Descriptive Method

Bajigur is one of the traditional beverage from West Java. Beverages made from spices such as ginger and with a mixture of coconut milk, palm sugar, coffee, salt, and pandan leaves. Kedai Bajigur Mbak Ika is one of the entrepreneurs who sell traditional Bajigur beverage. In maintaining customer satisfaction, Kedai Bajigur Mbak Ika provides various efforts in improving the quality of its products. This study aims to determine what efforts are given Kedai Bajigur Mbak Ika in creating customer satisfaction. Penenlitian method used is qualitative descriptive method by collecting data through documentation and interview. The interview was conducted at Kedai Bajigur Mbak Ika with the owner of the shop, Mbak Ika along with two buyers. The results of this study indicate that Kedai Bajigur Mbak Ika undertakes such efforts as asking customers' opinions about their products, while maintaining the quality of Bajigur without reducing the basic ingredients, and if the ingredients rise in the market of Kedai Bajigur Mbak Ika will raise the price without reducing the portion. These efforts make Kedai Bajigur Mbak Ika customers remain loyal.

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