Technique engineering of tapping and shelter of coconut sap and its effect on the quality of crystal coconut sugar

Abstract

This study was aimed to examine the appropriate and effective techniques for tapping and sheltering coconut sap to produce quality crystal coconut sugar products according to SNI 3743-2021 for palm sugar. The research was conducted using an experimental method with a non-factorial randomized block design (RBD) of 14 different tapping and shelter treatments. The physicochemical parameters of crystal coconut sugar that were observed were moisture content, ash content, sucrose and reducing sugar content. The statistical analysis of data using the ANOVA test (F test), DMRT α 5% test and the Effectiveness Index Test. The results showed the five best methods for tapping and sheltering coconut sap that could produce crystal coconut sugar products with quality levels of sucrose, reducing sugar, moisture and ash content according to SNI 3743-2021, respectively are methods VII, V, VIII, VI and I. Method VII was tapping in from the afternoon to night for 8 hrs (14.00 AM-22.00 PM), + 2% laru (natural preservative), without heating and shelter duration or being processed directly into crystal coconut sugar. Method V was tapping in the morning to noon for 8 hrs (06.00-14.00 AM), + 2% laru (natural preservative), without heating shelter duration. Method VIII was tapping afternoon to night for 8 hrs (14.00 AM22.00 PM), + 2% laru (natural preservative), without heating, and shelter duration for 3 hrs. Method VI was tapping in the morning to noon for 8 hrs (06.00-14.00 AM), + 2% laru (natural preservative), without heating and shelter duration for 3 hrs. Method I was tapping in the morning to noon for 6 hrs (06.00-12.00 AM), without laru (natural preservative), without heating and shelter duration or being processed directly into crystal coconut sugar.