Phenolic Analysis and Characterization of Palm Sugar (Arenga pinnata) Produced by The Spray dryer

Jayanudin, Jayanudin; Kurniawan, Teguh; Kustiningsih, Indar

doi:10.13005/ojc/350116

Cited by 8 publications

(4 citation statements)

References 14 publications

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“…Research on palm sugar cultivation and utilization in Banten society has been widely carried out. The related topic were the efficiency and business of printed palm sugar [6,7], effect of palm sugar industry on household welfare Levels [8], increased palm sugar production [6], diversification of palm sugar with advanced crystalization technology [9], phenolic analysis and characterization of palm sugar [10]. The research and information related to nutritional content of palm sugar originated from Banten province is still limited.…”

Section: Introductionmentioning

confidence: 99%

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

Maryani¹,

Rochmat²,

Khastini³

et al. 2021

Advances in Biological Sciences Research

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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.

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Section: Introductionmentioning

confidence: 99%

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

Maryani¹,

Rochmat²,

Khastini³

et al. 2021

Advances in Biological Sciences Research

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Elfriede,

Arifin,

Hidayat

2024

BIO Web Conf.

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In Indonesia, the quality of Arenga palm sugar must meet certain chemical component requirements, including water-insoluble material, water content, ash content, reducing sugar content, and sucrose content. The heating process of the sap water can affect the quality of the palm sugar, as well as the preferences of consumers because it affects sensory attributes. The aroma and taste of palm sugar are mainly influenced by the levels of reducing sugar and sucrose. The research objective is to determine the correlation between the chemical components of palm sugar and its consumer acceptance by comparing the data from different regions. The explanatory sequential method is used, which involves two tests for sensory analysis: the Check-All-That-Apply (CATA) test and the ANOVA test. The Pearson correlation method is used to analyze the correlation between palm sugar chemistry and customer acceptance. The research revealed that the water-insoluble material and sucrose content of palm sugar did not meet the Indonesian national standards (SNI). Sucrose sugar content is negatively correlated with the aroma of palm sugar, where the panelists’ preference for palm sugar increased if the sucrose sugar content was lower.

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“…If the water reduction process is carried out at a high temperature above 140 oC, then the Maillard process [2] will occur excessively and cause a bitter taste in palm sugar. Phisut-Naknean's research showed that liquid palm sugar processed with a vacuum stored at a temperature of 4 C and 30 C for 12 months showed a decrease in the quality of palm sugar processed with a pan compared to liquid palm sugar processed with a vacuum [3].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Vacuum Pressure on the Quality of Liquid Palm Sugar Resulting From the Vacuum Evaporation Process

Wiyono¹,

Fachry²,

Abdullah³

et al. 2022

Proceedings of the Conference on Broad Exposure to Science and Technology 2021 (BEST 2021)

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Traditional technology is used at the craftsman level, using very simple equipment. The use of simple tools affects the production capacity and quality which is relatively low. From previous research that has been carried out through an internal grant, the vacuum Evaporator process provides a processing method that is proven to reduce the water content of liquid sugar, but because the liquid sap is processed almost 8 hours after the preheating process for 1 hour. Produce products that are still fermenting. This research aims to improve the vacuum evaporator unit and test the unit's performance to produce quality liquid palm sugar according to liquid sucrose standard NO. 8779.2019. The result is Within 9 hours 40 minutes at 0.25 ATM, it reaches 21% water content, following the liquid sugar standard set by the draft Indonesian liquid sugar standard.

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Phenolic Analysis and Characterization of Palm Sugar (Arenga pinnata) Produced by The Spray dryer

Cited by 8 publications

References 14 publications

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

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

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

The Effect of Vacuum Pressure on the Quality of Liquid Palm Sugar Resulting From the Vacuum Evaporation Process

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