Colour changes during the processing of Arenga pinnata (palm) sap into sugar

Abstract

This study reports the colour changes using CIELAB measurements (L*a*b* color space) and their correlation with time, temperature, total soluble solids (TSS), and pH during the processing of (palm) sap into granulated sugar. As a function of time, the sap became darker, more red, and more yellow indicating a continuous decrease of L* values, and an increase in both a* and b* values. A constant decrease of L* and an increase of a* and b* were particularly observed when TSS of the sap was more than 33.5%. During the process, regression analysis showed that a linear pattern was indicated for total colour difference (ΔE*) with time, whereas a non linear relationship was shown for ΔE* with TSS, temperature and pH. Stirring the syrup changed the L*a*b* values while ΔE* showed a decrease throughout the process. This research will serve as a base for future developments for the manufacture and quality grading of (palm) sugar.

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

“…This effect browning is consistent with that indicated by other researchers in extruded snacks, such as Goes et al. (2015) using fishmeal and Victor and Orsat (2018) during the Arenga pinnata process.…”

“…The increase in GMP decreased h°, as seen in Figure 2e; therefore, the color changed from yellow to red with the increase in grasshopper meal in the extrudate. This effect browning is consistent with that indicated by other researchers in extruded snacks, such as Goes et al (2015) using fishmeal and Victor and Orsat (2018) during the Arenga pinnata process.…”

Perubahan Sifat Fisik dan Hubungan Antar Parameter Nira Aren Selama Pemasakan Udara Terbuka

“…Lebih lanjut, pola perubahan nilai b* dan chroma juga mengikuti dengan perubahan indeks a* dimana pada nilai TPT 60 o Brix menjadi titik pembeda dalam periode pemasakan nira aren. Proses pemasakan nira akan menunjukkan perubahan nilai L*, a*, b* mulai tercapai pada nilai TPT sebesar 33,5 o Brix (Victor & Orsat, 2018 Kombinasi perubahan warna tersebut menunjukkan adanya transisi intensitas chroma yang semakin tinggi atau dapat disebutkan warna nira aren periode pemasakan tersebut sudah memiliki mulai berwarna kuning kemerahan dan fase mengental menuju pembentukan sirup. Berdasarkan penjelasan peneliti lain menyebutkan bahwa reaksi Maillard terjadi lebih lambat terjadi apabila masih tersedia air dalam jumlah banyak dan reaksi Maillard sangat berhubungan erat dengan energi panas yang terbentuk dari periode pemasakan (Ho et al, 2008).…”

“…Sensoris nira menjadi sirup juga akan diikuti dengan perubahan warna yang menjadi gelap akibat reaksi terjadinya maillard (Saengkrajang et al, 2021) karena nira memiliki 16 asam amino yang mendukung terjadi reaksi pencoklatan non enzimatis (Xia et al, 2011). Selanjutnya, meningkatnya waktu pemasakan sejalan dengan bertambahnya nilai energi panas (Saputro et al, 2019) menyebabkan nilai L* turun dan kenaikan nilai a* dan b* setelah nilai padatan terlarut terukur sebesar 33,5% (Victor & Orsat, 2018). Pengukuran transmitan menjelaskan indeks warna dimana pengukuran transmitan juga sebagai indikator kekentalan dan indeks warna gelap sirup meningkat akan diikuti nilai transmitan yang semakin rendah (Upadhyaya & Sonawane, 2023).…”

Chemical Analysis of Arenga Palm Sugar and Its Relationship with Consumer Acceptability

“…Considering the significant growth of the palm sugar market, it is crucial to understand the factors that influence Indonesian consumers' preferences for palm sugar. Previous studies have focused on the characteristics of palm sugar, such as physicochemical properties, antioxidant activities, and volatile compounds [6], chemical characteristics [8], color changes during processing [13], phenolic analysis [14], and macro elements (sucrose, glucose and fructose) and micro elements (metal minerals) [15]. There has been limited research on chemical analysis and evaluates consumer acceptance of different sources of palm sugar in Indonesia.…”