Coconut Sugar Research Articles

A novel approach for detection of granulated coconut sugar adulteration using LED-based spectrometer and machine learning

Granulated coconut sugar has been well-known as a sweetener which is more nutritious and has lower glycemic index than cane sugar. Adding cane sugar to coconut sap during heating may result in coconut sugar with an undesirable export quality. The purpose of this study was to develop a novel approach by designing a low-cost portable spectrometer capable of detecting the presence of cane sugar in granulated coconut sugar using machine learning. The AS7265x multispectral sensor chipset is the main component of the proposed LED-based spectrometer. This chipset uses two integrated LEDs as the light source and has 18 channels output ranging from the visible to near-infrared spectrum as the predictor variables to identify the adulteration in granulated coconut sugar. A variety of machine learning techniques were used to determine the purity of granulated coconut sugar as well as the quantity of cane sugar added. Backpropagation neural networks outperformed various machine learning methods, including the support vector machine, k-nearest neighbor, and naïve Bayes methods, in determining the purity of granulated coconut sugar. The developed portable LED-based spectrometer by means of backpropagation neural networks as the classifier can successfully detect adulteration in granulated coconut sugar with very high accuracy level.

Estimating the Management of Crystal Coconut Sugar Production with Life Cycle Cost Analysis and Eco-Efficiency Indicator

Estimating the Management of Crystal Coconut Sugar Production with Life Cycle Cost Analysis and Eco-Efficiency Indicator

Product Analysis of Safety Belt and Body Harness Coconut Sugar Climber: An Ergonomic, Durability, and Economic Feasibility Principle

Product Analysis of Safety Belt and Body Harness Coconut Sugar Climber: An Ergonomic, Durability, and Economic Feasibility Principle

Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents

Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents

Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi

Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed down through generations with inconsistent processes, which affect quality uniformity. This study aimed to redesign the optimal formulation of ginger sugar herbal drinks based on parameters that affect the process. The method used is the Taguchi method with 4 (four) factors and 3 (three) levels with an L9 (34) orthogonal array matrix. Then, quality parameters were tested to determine the best ginger sugar herbal drink product. The combination of level factors in the optimal formula of ginger sugar herbal drink is the composition of ginger juice 300 mL, brown sugar 700 grams, granulated sugar 500 grams, and cooking time 45 minutes. The results of testing the quality characteristics of the confirmation experiment were following SNI requirements, namely water-insoluble part content 0.84%; water content 4.99%; ash content 1.65%; reducing sugar content 2.48%; sucrose sugar content 81.15%; dissolving time 29.93 seconds; antioxidant activity 67.13 ppm; color sensory properties 5.43; aroma sensory properties 5.32; taste sensory properties 5.16; aftertaste sensory properties 5.53; and overall sensory properties 5.21.Keywords: coconut sugar, ginger, herbal drink, quality, Taguchi method

Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies. This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru. The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %. The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.

An Analysis of Tamil Nadu Income-Based Consumption Patterns and Consumer Behaviour for Jaggery and Khandsari Sugar: A Review

Purpose and Objectives: Markets such as Coimbatore, Tiruppur and Erode district Cooperative Jaggery Marketing Federation (CTEDCJMF), Selur Farmers Sugarcane Products Market (Farmers jaggery market), Pilikalpalayam and Chitthode jaggery market exclusively for jaggery and khandsari sugar, coconut and palm sugar. Methodology: Snowball sampling method was used for the data collection and also producers, visiting the market also enrolled in the study. Totally 30 producers of each sugar, 60 middlemens and 120 consumers who purchased sugar through the identified marketing channels were interviewed for the study. The data collected were analyzed to determine the cost and returns for three types of sugar. The price spread at various marketing levels, trader concentration ratios, and consumer buying behavior towards alternate forms of sugar were also examined. Principal component analysis was used to identify factors influencing consumer purchases of alternate forms of sugar. Key Findings: The results of the sample respondents showed that sample respondents of jaggery and khandsari sugar producers, majority of the sample respondents were aged between 31-40 years (33.33%) followed by 26.67 percent in the category of 20-30 years, about 23.33 per cent of the sample respondents in the producer category were aged above 50 years, followed by 16.67 per cent aged between 41-50 years. Implications: Hence, the demand for coconut sugar is very low, so promotional efforts should be made to popularize its health benefits among consumers. In the case of jaggery and khandsari sugar, product modification into cube form (similar to white sugar cubes) will increase market preference and acceptability.

Pengaruh Jenis Gula dan Waktu Fermentasi Terhadap Kualitas Minuman Fermentasi Kombucha Air Kelapa

Coconut water is rich in nutrients in the form of sugar, protein, fat, electrolytes, growth hormones and is relatively good for developing bacterial growth to produce other food products. As a diversification of coconut water waste, coconut water is processed into a fermented coconut water kombucha drink. This research aims to determine the effect of the type of sugar and fermentation time on the quality of the fermented coconut water kombucha drink by varying the type of sugar, namely: (cane sugar; palm sugar and coconut sugar) and varying the fermentation time 3;6;9;12 and 15) day. After obtaining the fermented coconut water kombucha drink, analysis was carried out to obtain the best coconut water kombucha. The tests carried out included lactic acid tests, Vitamin C levels, pH variance ANOVA tests kombucha was palm sugar type coconut water kombucha and a fermentation time of 15 days with a lactic acid content of 3.6302% and a Vitamin C content of 0.3052, pH 3.2 and the organoleptic test results had an average color, aroma , and taste of 3.1.

Analisis Keuntungan Usaha Gula Kelapa Skala Rumah Tangga di Kecamatan Segedong Kabupaten Mempawah

This study aims to determine the magnitude of profits from the business of household-scale coconut sugar in Segedong District Mempawah District. Population in this research is coconut sugar business household scale and selected purposive (intentionally). Data analyst techniques used are total cost, revenue and profit. The results of this study indicate that based on the results of the analysis of the calculation of costs used in the business of coconut sugar household scale. The level of profit of coconut sugar business is Rp. Rp.73.585/day and Rp.1.600/Kg. The analysis shows that this household-scale coconut sugar business is profitable

Quality Control Model In The Sustainable Coconut Sugar Supply Chain (Case Study: SMEs In Indragiri Hilir District, Riau)

Quality Control Model In The Sustainable Coconut Sugar Supply Chain (Case Study: SMEs In Indragiri Hilir District, Riau)

Sweet flow: Exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes

This study investigates the impact of sugar content on the physicochemical properties of oven-dried dates powder from four distinct cultivars—Ajwa, Safawi, Sukkary, and Medjool. The drying process reduced moisture content by approximately 55% (Ajwa), 58% (Safawi), 76% (Sukkary), and 60% (Medjool). Quantification of sugars using High Performance Liquid Chromatography equipped with refractive index detector (HPLC-RI) revealed varying sugar compositions, with Ajwa, Safawi, and Sukkary containing a mix of fructose, glucose, sucrose, maltose, and lactose, while Medjool lacked lactose. Sukkary date powder exhibited superior flowability properties due to lower sugar and moisture content, meeting industry standards, although it displayed a higher tendency to cake compared to white and coconut sugars. Other physicochemical characterisation (pH, colour properties L*(lightness), a*(redness/greenness), b* (blueness/yellowness) values, hygroscopicity, solubility, morphology and chemical structure of all date sugar were also explored in comparison with commercial sugars (white sugar and, brown sugar and coconut sugar) as controls. Notably, Sukkary date powder emerged as a promising cultivar for production, offering reduced clumpiness and stickiness in comparison to Ajwa, Safawi, and Medjool date powders. These findings provide valuable insights for food manufacturers, formulators, and researchers interested in using Sukkary date powder in various foods. The potential use of Sukkary as a sugar substitute or carbohydrate source, suitable for both normal and diabetic individuals, underscores its versatility and highlights avenues for innovation in the food industry especially in confectionary, bakeries, beverages, snack foods or other natural, health-oriented food industries.

ANALISIS PENDAPATAN HOME INDUSTRY GULA MERAH KELAPA DI DESA PASIANG

Matakali sub-district is one of the largest coconut producers with a coconut land area of 1,429.19 hectares and an annual production of 1,093.77 tons. This is a great opportunity for the coconut palm sugar home industry in Matakali sub-district, especially in Pasiang village. Based on the results of preliminary observations in Matakali sub-district, the coconut palm sugar home industry is only found in Pasiang village, and there are a total of 30 coconut palm sugar home industries in three hamlets namely Buttulamba, Tabone, and Seppong. This has brought changes to the utilization of coconut trees, which in the past were only used for their fruit to produce oil and copra, but now coconut trees are also used for their sap to make brown sugar. This is done because the community considers the market opportunity for coconut palm sugar to be better than the coconut oil or copra market. In addition, coconut fruit processing also has a harvest period, but coconut sap can be produced every day. The coconut palm sugar home industry in Pasiang village is currently in the development stage along with increasing market demand from outside the region. The purpose of this study was to determine the income level of the coconut brown sugar home industry in Pasiang Village, Matakali District, Polewali Mandar Regency. The analysis method used is quantitative analysis. The sampling technique used is saturated sampling technique, which is a method that uses the entire population as a sample. The data analysis technique used is income analysis. Based on the survey results, the average income of the red coconut sugar home industry is Rp 4,368,964 by month.

Effect of Various Types of Sugars on Antioxidant Activity and Physico-chemical Properties of Kombucha Fermented Whey

Kombucha or known as SCOBY (Symbiotic Culture of Bacteria and Yeast) is a fermented tea beverage with the addition of sugar then fermented for 7-14 days. Recent studies showed kombucha conceivably used for milk fermentation, such as fermented whey, yogurt, and fermented milks. Sugar is added to kombucha as carbon source for microorganisms in kombucha. Type of sugar, sugar concentration, tea concentration, temperature and incubation time are factors that affect kombucha fermentation. The aims of this study were to determine the effect of various types of sugars on antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH)) and physicochemical properties (pH, titratable acidity, total dissolved solid, and CIE L* a* b* color space value). The various types of sugars were granulated white sugar (G1), coconut sugar (G2), palm sugar (G3) and no sugar addition as control (G0). Fermented whey using 10% kombucha liquor, 3% kombucha cellulose and 10% sugar addition, whey then fermented at 37oC for 14 hours. Result demonstrated that using of various types of sugars significantly affected antioxidant activity, CIE L*a*b* color space value, pH, titratable acidity, total dissolved solid and vitamin C content. The highest vitamin C content was G3 (0.91±0.05 mg/100ml), kombucha fermented whey using palm sugar. Any type of sugar could be used on kombucha fermented whey, and the highest antioxidant activity (DPPH) was fermented whey kombucha with the addition of coconut sugar (G2) (86.79±10.94%).

Insulin Resistance through High-sugar Diets and its Effects on the Endometrium in Swiss Albino Mice: An Experimental Study to Elicit the Beneficial Effects of Coconut Sugar

Introduction: Insulin resistance (IR) has an insidious onset and is mainly due to the consumption of high-energy diets. Refined sugars contain high fructose which predisposes to IR and affects the endometrium since endometrium exhibits high-affinity insulin receptors, and the natural unrefined sugars such as coconut sugar are proved to be beneficial, but scientific studies are scarce to validate the findings. Subjects and Methods: A cross-sectional study was carried out, in which 36 female Swiss albino mice were divided into control and high-fructose and high-coconut sugar diet groups. The respective diets were prepared daily and fed for a period of 12 weeks, and the animals were sacrificed by the administration of ether. Biochemical parameters were assessed, and the uterus was removed and processed for histopathological analysis. Results: Glucose, insulin, and homeostasis model assessment-IR were assessed, in which there was an increase in the levels in the high-fructose group than the control and coconut sugar groups. The values were statistically significant in the Kruskal–Wallis analysis (P < 0.001) and post hoc test showed a significant difference between the control and fructose diet groups. Hormonal assay showed elevated testosterone levels in the fructose group (Kruskal–Wallis test, P < 0.001), which showed significance in post hoc test when compared with the control group (P < 0.030). Histopathological examination revealed complex hyperplasia with nuclear atypia in the fructose group, whereas the findings were normal in the coconut sugar and control groups. Discussion: The present study proved coconut sugar to be beneficial, and there is a strong correlation of high-energy diets on the endometrium due to IR. Conclusion: The present study concludes that the intake of natural sugars does not cause damage to the endometrium which is sensitive to insulin resistance.

Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients.

This study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vitro antioxidant, cytotoxic, anti-inflammatory and antimicrobial activities were also investigated to understand the potential health advantages of the incorporation of these new ingredients. The novel biscuits demonstrated significant improvements in protein and mineral content, with increases of 50% and 100% in chia biscuits, and up to 20% and 40% in carob biscuits, respectively. Fiber also notably increased, particularly in samples containing 10% carob flour, which increased four times as compared to wheat-based samples. The new ingredients exhibited antibacterial and antifungal activity, particularly against Yersinia enterocolitica (minimum inhibitory concentration 1.25 mg mL-1 in coconut sugar) and Aspergillus fumigatus (minimum inhibitory concentration/minimum fungicidal concentrations 2.5/5 mg mL-1 in chia seeds). However, the final biscuits only displayed antifungal properties. Carob flour and chia seeds had a remarkably high capacity to inhibit the formation of TBARS and promoted greater antioxidant activity in biscuit formulations, with EC50 values decreasing from 23.25 mg mL-1 (control) to 4.54 mg mL-1 (15% defatted ground chia seeds) and 1.19 mg mL-1 (10% carob flour). Only chia seeds exhibited cellular antioxidant, anti-inflammatory and cytotoxic activity, attributes that were lost when seeds were added into the biscuits. These findings highlight the potential health benefits of these ingredients, particularly when incorporated in new wheat-based formulations.

Evaluation of E-Commerce Organic Coconut Sugar: Technology Acceptance Model (TAM) and End-User Computing Satisfaction (EUCS) Model

Evaluation of E-Commerce Organic Coconut Sugar: Technology Acceptance Model (TAM) and End-User Computing Satisfaction (EUCS) Model

Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia

The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics

Formulation of SCP-Based Coconut Sugar Marketing Model Through Analysis of Marketing Patterns in Central Java Province, Indonesia

This study aims to analyze the marketing pattern of coconut sugar products, describe the stakeholders involved in the marketing of coconut sugar, and develop a structure, conduct, performance (SCP) based marketing model for coconut sugar. This research method is a quantitative descriptive method. The research location was determined purposively in the coconut sugar production center of Central Java Province (Banyumas, Purbalingga, and Cilacap Regencies). The research respondents were 60 people consisting of coconut sugar makers who were members of the Joint Business Group (KUB) and 60 people, 10 collectors traders, 2 wholesalers, and 4 institutional exporters. Data were analyzed descriptively. Data analysis for the basic structure by measuring market share size and concentration (CR4). The basis of conduct is through analysis of sales and purchasing processes, payment systems, and institutional cooperation. The basis of performance is obtained from the analysis of the margins of the trading system and the level of prices received by farmers. The results showed that there are two marketing channels for coconut sugar. A tight oligopsony is formed based on the CR4 (Concentration Ratio for the Big Four) value, while the Herfindahl index value shows that the market formed is an oligopoly. Market behavior occurs when the payment system is made in cash at the level of collectors and non-cash at the level of wholesalers. In market performance, the largest marketing margin is in the marketing channel pattern 1 of Rp. 8415.4/kg, the lowest in the channel 2 pattern of Rp. 6500/kg. The highest Farmer share value is in the marketing channel pattern 2 as 74%, and the lowest is in the channel 1 pattern at 66.3%.

Kelayakan Usaha Gula Kelapa Di Kabupaten Kulonprogo

The coconut plant (Cocos nucifera L.) is a strategic commodity that has an important role in the social, cultural and economic aspects of society. Kulon Progo Regency has a coconut plantation area of ​​16,104 ha, with productivity reaching 26,152 tons. Meanwhile, Panjatan District contributed 3,856 tons of coconut production with a coconut plantation area of ​​2,065 ha (BPS Kulon Progo Regency, 2021). The large area and high productivity of coconut in Panjantan District have great potential in developing the coconut sugar agro-industry. Apart from that, coconut sugar business actors in Kulon Progo Regency have received the European standard CSQA (Certified Software Quality Analyst) geographical indication certificate from the Ministry of Law and Human Rights. Coconut sugar has an important role in meeting local sugar needs, especially for people who still rely on natural sugar as a source of sugar. Coconut sugar also has high economic value, is in demand in local and international markets. So, this research wants to see the feasibility of the brown sugar business in Panjatan. The location determination technique was carried out purposively, while sampling was carried out using simple random sampling. Data was collected for one week. The results of the analysis show that the feasibility of the coconut sugar business in Panjatan is worth pursuing, because the results of the R/C value analysis are more than 1, namely 1.02. Capital productivity of 1.93% is greater than the bank savings interest rate of 0.175%. Labor productivity of Rp. 112,729,- exceeds the daily wage in Luweng Lor Village, namely Rp. 40,000,-. The BEP price is Rp. 13,106,- which is smaller than the average price for the coconut sugar household industry in Luweng Lor Village, which is Rp. 13,313,-. Meanwhile, the production BEP of 42 kg is smaller than the average production amount for coconut sugar craftsmen, namely 43 kg. To increase the coconut sugar business by using a larger tool for boiling sap, so that productivity will increase.

Identification of eco enzyme characteristics from organic waste

Eco enzyme is a form of creative and environmentally friendly organic waste management efforts. This study aims to analyze and compare the characteristics of eco enzymes made from organic waste with variations of palm sugar and coconut sugar. The method used in this study is a quantitative method with an experimental approach and qualitative methods in the form of research development research. This study consists of two types of samples, namely palm sugar and coconut sugar with three times the repetition of each type of sample and fermented for 3 months. The results showed that eco enzyme made from organic waste with a variation of coconut sugar produced a higher content of acetic acid, phosphorus, calcium, lipase enzyme activity and protease enzyme activity and the final volume of the solution, while eco enzyme made from organic waste with palm sugar variations resulting in amylase enzyme activity, higher pH and chlorine. Based on the results, the characteristics obtained from coconut sugar, eco enzyme solution is recommended for use in agriculture as an organic fertilizer, while eco enzyme from coconut sugar is recommended as a disinfectant and natural detergent.