Identification of Macro Elements (Sucrose, Glucose and Fructose) and Micro Elements (Metal Minerals) in the Products of Palm Sugar, Coconut Sugar and Sugar Cane

Abstract

Nowadays, there are many kinds of sweetener commonly found in foods and beverages available on the market such as sugar cane, brown sugar (coconut sugar) and palm sugar. Those types of sugar have different nutritional content. Palm sugar is widely consumed as a natural sweetener since it is quite safe for the body, because the palm sugar contains several macro and micronutrient elements. It is estimated that the nutrient content on palm sugar is higher compare than those in sugar cane and coconut sugar. In this study it was found that the water content for palm sugar, sugar cane and coconut sugar respectively 1.49%, 0.01% and 0.78%, ash content: 0.8%, 1.5% and 1.5 %, fat content: 4.67%, 18.69%, 12.28%. The simple sugars found in palm and coconut sugar were sucrose, glucose and fructose respectively 89.94%, 3.61%, 3.50% and 86.86%, 4.64%, 3.70% while sugar cane only contained sucrose at 94.75%. The complete mineral content was found in coconut sugar. Most of these were minerals Fe, Zn, Cu and Mn respectively 14.40%, 1.56%, 0.90% and 0.96%. Palm and sugar cane contained 3 minerals of Fe, Zn and Cu respectively 9.66%, 1.56%, 1.51% and 6.52%, 1.21%, 0.98%. This study provides the information the values of palm sugar that could be employed as a healthy and the natural sweetener.

Macronutrient and Sensory Analysis of Block, Crystal, and Liquid Coconut Sugar

“…Block coconut sugar has an ash content like the one discovered in (Muchaymien et al, 2014) study (2.22%). Meanwhile, the ash content of crystal coconut sugar in this study was 1.5%, slightly higher than that of (Maryani et al, 2021).…”

“…Sensory analysis was also conducted to determine the preferred type of coconut sugar (Maryani et al, 2021).…”

High Potential Decolourisation of Textile Dyes from Wastewater by Manganese Peroxidase Production of Newly Immobilised Trametes hirsuta PW17-41 and FTIR Analysis

“…Palm sugar is a natural sweetener that contains several nutrients. Maryani et al [ 36 ] analysed the contents of palm sugar and found that it consisted of 89.94% sucrose, 3.61% glucose and 3.50% fructose. Because the major content of palm sugar is sucrose, the result of dye decolourisation using sucrose alone as a carbon source was not significantly different from palm sugar.…”

The substitution of Arenga pinnata with Saccharum officinarium Linn in the manufacturing process of apple vinegar probiotics

“…According to [27] and [28], in the early stages of the (alcoholic) fermentation process, the microorganisms used are yeast, where yeast breaks down sugar into alcohol and carbon dioxide, and the duration of fermentation depends on the type of yeast, initial sugar content, and final alcohol content. According to [16], palm sugar and sugar cane are similar simple disaccharide carbohydrates, namely sucrose, only the source of manufacture is different.…”

“…Therefore, the solution is replacing palm sugar with sugar cane and lime with vinegar (for flavoring food), which is widely and readily available in the market. According to [16], palm sugar and sugar cane are simple disaccharide carbohydrates of the same type, namely sucrose, but the source of manufacture is different. Sugar cane is made through the distillation and crystallization of sugarcane (Saccharum officinarum Linn).…”