Abstract
Indigenous technology of tapping, collecting and processing of coconut (Cocos Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia
Highlights
Coconut sugar as one of sweetener which has a lower glycemic index (GI) compared to cane sugar becoming popular nowadays in developed countries as reported by Solanki (2016). Trinindad et al (2010) observed that coconut sap sugar has a GI in the range of 35±4 and 42±4
This fresh sap is collected from cutting the inflorescence of palm trees and contained sucrose, glucose and fructose as well as other nutrients such as minerals, vitamins, antioxidants and phytochemicals (Nathanael, 1970; Purnomo, 1992; Purnomo and Mufida, 2004; Purnomo, According to Kusumah (1992), Purnomo (1992) and Purnomo and Surjoseputro (2001), in Indonesia coconut fresh sap are collected by climbing about 15-17 m height of coconut tree to cut the inflorescence
Even there was some research done by some researcher published litte information on sugar components of fresh coconut sap and its coconut sugar and technology of coconut sugar production in Kemloko Village, Blitar Regency, East Java
Summary
2007; Hebbar et al, 2015). Coconut sugar as one of sweetener which has a lower glycemic index (GI) compared to cane sugar becoming popular nowadays in developed countries as reported by Solanki (2016). Trinindad et al (2010) observed that coconut sap sugar has a GI in the range of 35±4 and 42±4. In Indonesia, this sap is known as nira and in other countries coconut fresh sap has its own name such as toddy (Sri Lanka), maprau (Thailand), tori (India), lagbi (North Africa) and lubki (Egypt) This fresh sap is collected from cutting the inflorescence of palm trees and contained sucrose, glucose and fructose as well as other nutrients such as minerals, vitamins, antioxidants and phytochemicals (Nathanael, 1970; Purnomo, 1992; Purnomo and Mufida, 2004; Purnomo, According to Kusumah (1992), Purnomo (1992) and Purnomo and Surjoseputro (2001), in Indonesia coconut fresh sap are collected by climbing about 15-17 m height of coconut tree to cut the inflorescence. Purnomo (1992), Purnomo and Suryoseputro (2001), Ho et al (2008), and Srikaeo and Thongta (2015) reported that palm sugar included coconut sugar had been used for centuries as traditional sweeteners in a wide range of Asian cuisine.
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