Coconut Sugar Research Articles

Relasi Gender pada Keluarga Pengrajin Gula Kelapa di Desa Lojejer Kecamatan Wuluhan Kabupaten Jember

The patriarchal culture that is still inherent in the life of the people of Lojejer Village also makes men's power in decision making often carried out without comparing how big the roles played by men and women. This study aims to find out the gender relations and to find out gender issues that occur in the coconut sugar craftsman family in Lojejer Village. Determination of the location in this study was carried out purposively (purposive method). This research is a qualitative research. The method of determining the informants used was purposive sampling technique. Collecting data using interview, observation, and documentation methods. The analysis used is the Havard analysis and also the Miles and Huberman analysis.
 The results of the research conducted show that the division of productive roles between husband and wife dominates each other, the reproductive role is dominated by the wife, and the social roles of husband and wife have the same roles. Husbands and wives exercise access to and control of resources, while the access and control of the benefits obtained is dominated by the wife. The gender issue that occurs in the family of coconut sugar craftsmen is the dual role played by the wife, however this has become normalized by the local community (culture), so that there is no compulsion felt by women. The efforts made by the coconut sugar craftsman family in minimizing the form of gender inequality, namely by good cooperation, being aware of each other's obligations and understanding each other in solving problems.

Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder

ABSTRACT It is difficult to develop instant coconut sugar and honey powders. Agglomeration could be used to increase the instant properties (physical and functional properties). The objective of this study was to determine the physical and functional properties of coconut sugar powder and honey powder agglomerated with rewetting method using polyvinylpyrrolidone (PVP). PVP concentrations used are 1% and 5% compared to nonagglomerated powder as a control. Agglomeration process using PVP decreased the hygroscopic rate, accelerated dissolving time and wettability, decreased bulk, and tapped densities, which led to improvements in flowability and cohesiveness of powder. Color analysis showed an increase in color intensity for brightness (L*) and redness (a*), but a decrease in the yellowness (b*). The use of 5% PVP resulted in better physical and functional properties of powder than 1% PVP, except for the hygroscopic rate, bulk and tapped densities.

Использование растительного сырья в технологии мучных кондитерских изделий

The article presents the results of using coconut sugar and coconut oil in the recipe for making cupcakes. The organoleptic and physico-chemical parameters (humidity, acidity, wetness, specific volume and density) of finished products prepared using coconut sugar and coconut oil were studied. The consumer properties of cupcakes during storage are determined.

New product development in micro, small, and medium-sized enterprise-based agriculture products: a valuation technology approach

The innovation from university can assist Micro, Small, and Medium-sized Enterprises (MSMEs) in growing their business. However, because the technology has not been tested, MSMEs are still hesitant to adopt it. As a result, the objective of the research is value the innovation produced by the researcher at university that can add value to MSME products and business development. We employ a technology valuation application as a decision-making tool for valuing and predicting license prices for innovative technology to be commercialized. The use of mangosteen rind powder as a natural preservative on the physicochemical characteristics of coconut sugar had a risk factor of 0.4277, with a technology class of moderate risk, and was located in the technological life cycle's growth area and the product life cycle's diffusion area. The technology license price was IDR 302,042,177 and the diffusion of new technical consumer features was a growing field of innovation. As a result, to attract late adopters, it was necessary to project a positive image of technology beneficial to their health. The study's relevance is based on the patient-oriented technology valuation system, which can anticipate the price of new technology that has the potential to be commercialized.

The Role of NGO In Community Empowerment (Case Study LPPSLH Penderes Empowerment in Pasinggangan Village, Banyumas Regency)

Behind the life that we see in the capital city, it turns out that we still know the phenomenon of people's lives in rural areas who still depend on the natural resources around them. One of them is the phenomenon of coconut sugar farmers, who are often called penderes, who still cannot process coconut sap correctly and adequately to increase the selling value of the sugar. It is due to the low level of education and the lack of public knowledge in processing coconut sugar. LPPSLH is a non-government institution engaged in community empowerment, both urban and rural. With the phenomenon experienced by the farmers, LPPSLH as a facilitator, invites the farmers to take part in the organic certification program for ant sugar. Later, it can increase the farmers' income, increase the selling value of sugar, and market their products to the export market. The training and assistance aim to change farmers' behavior and old habits into more productive and profitable habits (efforts) to build farmers' independence. The method used in this research is descriptive-qualitative, and the sampling was collected purposively. The data collection technique used interviews, observation, and documentation. The results showed that LPPSLH played the role of education, facilitation, and advocacy to penderes farmers in empowerment programs, especially in rural areas.

BUSINESS EFFICIENCY AND BUSINESS PERFORMANCE OF COCONUT SUGAR SMES IN BANYUMAS REGENCY

This study aims to analyze economic efficiency and the factors that influence the performance of coconut sugar SMEs in Cilongok District, Banyumas Regency. This study uses primary data obtained through interviews with 162 respondents. By using Benefit-Cost Ratio analysis and multiple regression, this study finds that the coconut sugar business in Cilongok District, Banyumas Regency is not yet efficient and the coconut sugar business performance is positively influenced by financial capital. While social capital and human capital do not affect it. This research implies the need for continuous efforts from all stakeholders to provide business assistance and certainty in product marketing so that product prices become more stable. In addition, it is also necessary to optimize the potential of social and human capital to strengthen the role of financial capital in improving business performance. This can be done through the institutionalization of social capital and optimizing the role of the village government in facilitating cooperation with various parties.

ANALISIS NILAI TAMBAH GULA KELAPA DI DESA SIALANG JAYA KECAMATAN BATANG TUAKA KABUPATEN INDRAGIRI HILIR

Coconut sugar processing is one of the agro-industry businesses that is developing in Sialang Jaya Village, Batang Tuaka District, Indragiri Hilir Regency. This business aims to obtain added value from coconut plants. The purpose of this study was to determine the amount of revenue and profits from the coconut sugar processing business and the added value of the coconut sugar processing business in Sialang Jaya Village, Batang Tuaka District, Indragiri Hilir Regency. Analysis of the data used is the analysis of costs, revenues, profits and added value. The results of this study indicate that: (1) The average total cost of the coconut sugar processing business is Rp. 67,351.97 per production, the average revenue is Rp. 202,800.00 per production, the average profit is Rp. 135,448.03 per production. (2) The added value obtained in the coconut sugar processing business is Rp. 4,672.76. The added value ratio obtained is 83.87%. The profit from processing coconut sugar is Rp. 3,024.41 per kg with a profit rate of 64.72%.

Strategi Marketing Mix Home Industry Pengrajin Gula Kelapa Sebagai Pengembangan Produk Lokal di Kecamatan Jeruklegi

Research objectives: 1) Identify internal factors (strengths-weaknesses) and external (opportunities-threats) that affect the home marketing mix of coconut sugar industry in Jeruklegi District. 2) Analyzing alternative marketing mix strategies for the coconut sugar home industry in Jeruklegi District. 3) Analyzing the best marketing mix strategies that are priorities to be applied to the coconut sugar home industry in Jeruklegi District. The method used is a descriptive method with the research location in Jeruklegi District which was determined intentionally (Purposive Sampling) with certain selection considerations. Involving 25 respondents of coconut sugar craftsmen. The formulation of the home marketing mix strategy for the coconut sugar industry was analyzed by SWOT (Strengths, Weaknesses, Opportunities, Threats). (Rangkuti, 2006). The results showed that internal factors were the availability of coconut trees, coconut sugar production activities were carried out continuously, the location of the coconut sugar processing business was quite strategic, the price of coconut sugar products was able to compete, the availability of experienced workers in the coconut sugar processing business, ownership of business capital. craftsmen independently, limited number of coconut trees, product quality does not yet have uniformity (taste, color and shape), lack of marketing information sources, level of production and packaging technology is still traditional, limited working capital of craftsmen, craftsmen have not done bookkeeping management and there is no group / cooperative. The position of the coconut sugar home industry in the Jeruklegi District, Cilacap Regency is in the Aggressive Region with the main strategy being the SO strategy, namely 1) Optimizing geographical conditions that support the agroclimate of natural resources and human resources of craftsmen in producing coconut sugar products continuously with competitive prices for coconut sugar products, 2) Optimizing production activities continuously in order to capture high market share opportunities both domestically and internationally with competitive prices as substitute products through partnership relationships between coconut sugar producers.

Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream.

The online version contains supplementary material available at 10.1007/s13197-021-05279-y.

Enhancing Organic Continuance Intentions of Organic Coconut Sugar Technology

Enhancing Organic Continuance Intentions of Organic Coconut Sugar Technology

Preliminary Investigation of The Potential of Coconut Sugar Production Using Dwarf Varieties

Coconut sugar is one of the high economic value products. The production of coconut sugar In Indonesia is about 300,000 tonnes/year. During the last few years, the supply of raw materials for the coconut sugar product has diminished due to stagnant production caused by the lack of coconut climbers collecting coconut sap. The scarcity of labor is caused by several factors, especially young tappers who are less interested in climbing tall coconut palms. To solve this problem, it is necessary to evaluate the potency of dwarf coconuts, with short trunk and fast fruiting. The objective of this study was the evaluation and selection of Dwarf coconut varieties that have high yield potential as a producer of sap and coconut sugar. The research was conducted in North Sulawesi Province by evaluating 9 Dwarf coconut varieties. The results of research on the production of coconut sap and sugar from 9 Dwarf coconut varieties with different plant ages, gave mixed results among coconut varieties. The length of tapping sap varied between 31.42 - 43.21 days/bunch, the volume of sap varied between 1.1 - 3.3 liters/tree/day, the pH of sap ranged between 6.49 - 7.86 and the Brix value varied between 14.01 - 17.64. The most important traits such as the sap yield and sugar production also varied from 14.54 to 18.95% among varieties, and between 0.16 to 0.42 kg/tree/day respectively. The Dwarf coconut varieties with the highest potential yield of sap and sugar are the Waingapu Red Dwarf (WRD), Salak Green Dwarf (SGD), and Nias Yellow Dwarf (NYD), with the potential sugar yield of 2.09 tons, 1.64 tons, and 1.56 tons/month/ha respectively. It is hoped that these Dwarf coconut varieties would be attractive for young tapers and could be introduced to farmers in several Provinces for tapping purposes for the production of coconut sugar.

Consumer profile: blackberry processing with different types of sugars

Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.

Identification of Thai coconut sugar (Cocos nucifera L.) and prediction moisture content in Thai coconut sugar using FT-NIR spectroscopy

Coconut sugar is a local sugar from the blossoms of a coconut tree. It has been considered a healthy sugar due to its low glycemic index. There is an attempt to add other sugar to it to lower the cost. Thus, this research aimed to identify Thai coconut sugar and to establish models for predicting the moisture content of coconut sugar by using FT-NIR spectroscopy. Thai coconut sugar samples were purchased from local grocery stores in four provinces, online, and the community market. Their moisture contents were varied and equilibrated for 24 hrs prior to the measurements of moisture and FT-NIR spectra. The results showed that FT-NIR spectra of Thai coconut sugar differ from sucrose, glucose and fructose at the absorbance spectrum of 5379-5011 cm-1 . FT-NIR spectroscopy of 54 known moisture samples of Thai coconut sugar was used to obtain a model to predict moisture content. The predicted equation, using the PLS technique with the Spectrum Quant program, was found to give a standard error of prediction (SEP) 0.077% (less than 0.10%), indicating a non-destructive method of accurately and precisely predicting moisture levels in the coconut sugar. The results obtained suggested that FTNIR spectroscopy has the potential to be used as a tool to identify Thai coconut sugar accurately. It can rapidly predict the moisture content in the sample which will be useful in quality control standards.

KARAKTERISTIK COOKIES DARI TEPUNG SORGUM DAN TEPUNG ALMOND DENGAN PEMANIS STEVIA DAN GULA KELAPA KRISTAL

The dependence of Indonesian people on consumption of wheat flour is high. In addition, wheat flour contains gluten, but not everyone can consume gluten. Indonesia has local food ingredients that can replace wheat flour, one of which is sorghum flour. Making cookies using sorghum flour and almond flour produces gluten-free cookies that are safe for people with gluten intolerants and lactose intolerants. In making cookies, a sweetener is needed, which can be used stevia sugar and crystal coconut sugar. The research aims to: 1) determine the effect of the proportion of sorghum flour and almond flour on the physical and chemical properties of cookies, 2) determine the effect of the proportion of stevia sugar and crystal coconut sugar on the physical and chemical properties of cookies, 3) determine the formulation of sorghum flour and almond flour with the addition of stevia sugar and crystal coconut sugar to produce cookies of the highest quality in terms of physical and chemical properties. The research used factorial randomized block design. The factors studied were the proportion of sorghum flour: almond flour consisted of 3 levels (1: 1; 2: 1; and 3: 1); and the proportion of stevia sugar: crystal coconut sugar consists of 3 levels (2: 1; 1: 1; 1: 2). The variables observed included ash content, moisture content, fat content, dissolved protein content, reducing sugar content and swelling volume. The best treatment is selected using the effectiveness index test. The results showed that the proportion of sorghum flour: almond flour affected the moisture content, ash content, fat content and dissolved protein content of cookies. Comparison of stevia sugar: crystal coconut sugar has an effect on water content, fat content, and reducing sugar content in cookies. The interaction between the two does not affect all variables. Based on chemical and physical variables, the selected treatment was a combination of T1K2 (sorghum 1 flour: almond flour 1 and stevia sugar 1: crystal coconut sugar 1). The physicochemical characteristics of cookies with sorghum flour and almond flour produced from the best treatment combination had a moisture content value of 4.45%, an ash content of 1.04%, a fat content of 33.57%, a dissolved protein content of 1.17%, a reducing sugar content of 5, 91%, and development volume of 60.48%

Coconut sugar production of Dwarf coconut varieties

One alternative coconut product of high economic value is coconut sugar. Coconut sugar is processed from tapped sap collected from bunches. Nationally, coconut sugar production reaches around 300,000 tonnes / year. The demand for coconut sugar in Indonesia, especially as a raw material for sweet soy sauce production, increasing by 10% every year. Due to sluggish demand, raw materials for the coconut sugar soy product has been decreasing in recent years. The shortage of coconut climbers collecting coconut sap is the cause of this issue, which is caused by a number of factors, including the fact that young tappers are less interested in climbing tall coconut palms. To solve this problem, it is important to determine the potency of dwarf coconuts, which have a shorter trunk and bear fruit earlier. This study was aimed to evaluate and conduct selection of Dwarf coconut varieties that have high yield potential as a producer of sap and coconut sugar. The research was conducted in North Sulawesi Provinces by evaluating nine Dwarf coconut varieties. The results of research on the production of coconut sap and sugar from nine Dwarf coconut varieties with different plant ages, obtained mixed results among coconut varieties. The time length of tapping sap varies between 31.42 and 43.21 days/bunch, the amount of sap varies between 1.1 and 3.3 liters/tree/day, the sap pH ranges from 6.49 to 7.86, Brix ranges from 14.01 to 17.64, sugar yield ranges from 14.54 to 18.95%, and sugar production ranges from 0.16 to 0.42 kg/tree/day. Waingapu Red Dwarf (WRD), Salak Green Dwarf (SGD), and Nias Yellow Dwarf (NYD) are the Dwarf coconut varities with the highest potential sap and sugar yields, with potential sugar yields of 2.09 tons, 1.64 tons, and 1.56 tons/month/ha, respectively. These Dwarf coconut are hoped to be grown in several provinces that produce coconut sugar to assist coconut farmer.

Performance of Coconut Hybrids Dwarf X Bido Tall

The desirable future coconut variety characteristics should include (1) short trunk and low height increment, (2) early bearing, (3) high nut yield, and (4) high neera (coconut sugar sap). High yoelding but short coconut palm statures make it easy to harvest the nuts and tap the neera. The Dwarf coconut varieties are generally early bearing with a low height increment and plenty nuts per fruit bunch. The Bido tall coconut bears fruits as early as three years after planting and with high nut yield, a low height increment and a very short trunk. This study aims to evaluate early vegetative growth (2 – 3 years after planting) of eight coconut hybrids derived from combinations of Dwarfs x Bido tall hybridizations. The arrays of hybrid coconuts consisted of hybridization between three Dwarf coconut varieties by Bido tall generated in 2016, and those between five Dwarf coconut varieties by Bido tall generated in 2017. The KHINA-1 hybrid was used as the standard hybrid control. Results of the evaluation showed the evaluated Waingapu Red Dwarf x Bido tall hybrids have the largest stem girth and the highest plant heightOn the other hand, Aromatic Green Dwarf x Bido tall hybrids showed the highest leaf numbers. However, all hybrid combinations showed the same stem girth diameter at two years after planting. At two and three years after planting, the Raja Brown Dwarf x Bido tall hybrids were the tallest, while the Nias Yellow Dwarf x Bido tall coconut hybrids have the highest leaf number. All of the Dwarf x Bido tall coconut hybrids showed good vegetative performance at two and three years after planting. The differences in early vegetative performances among the evaluated Dwarf x Bido tall might indicate the differences in early bearing, high nut yield and high neera characters of the hybrids.

Pendekar (Penderes Badek Karangsari) Program CSR PT Pertamina (Persero) Fuel Terminal Maos

The potential for coconut sugar production in the Karangsari Village Area, Adipala District, Cilacap Regency is quite large. The market potential, both domestic and export, is large enough for coconut sugar production so that tappers need assistance so that their products are ready to be marketed to a wider range. PT.Pertamina (Persero) has a CSR (Corporate Social Responsibility) program which aims to provide sustainable benefits for the community and environmental preservation. Implementation of the CSR program from PT Pertamina (Persero) Fuel Terminal Maos, based on local potential and culture, namely Coconut Sugar Making in Karangsari Village, the name of Pendekar (Penderes Badek Karangsari). Collaborating with several parties, one of which is the Nira Cahaya Sejahtera Cooperative and the Karangsari Village Government. There are several problems faced by the tappers group, namely still using sulfuric chemicals, using firewood to cook sugar and using used PVC paint cans. The solution is Pertamina Fuel Terminal Maos to replace the use of sulfid to use laru, initiate the conversion to gas fuel, namely 12 kg LPG and help replace the paint cans used as pongkor using 2000 food grade pongkor with a capacity of 4 liters per pongkor. The results of the CSR Program PT Pertamina (Persero) Fuel Terminal Maos hopes that Karangsari Village Ants Sugar Products can reach a wider market share, not only domestically but also abroad.

STRUKTUR BIAYA, KEUNTUNGAN, DAN NILAI TAMBAH AGROINDUSTRI GULA KELAPA DI KECAMATAN NEGERI KATON KABUPATEN PESAWARAN

This research aims to analyze the structure of costs, profit, and added value of coconut agroindustry. This research was a survey method of 38 coconut sugar agroindustries in Negeri Katon Subdistrict, Pesawaran Regency. The data of this research were collected in December 2019 - January 2020. The analytical methods used in this research were cost structure analysis of total costs, profit analysis based on revenue and total costs, and Hayami added value analysis. The results of this research indicated that the biggest cost component of the cost structure of coconut sugar production were palm juice (44.21%), then followed by labor cost (24.22%), firewood cost (15.43%), transportation cost (8.45%), wooden box cost (3.47%), tool depreciation cost (1.67%), sodium cost (1.55%), plastic cost (0.69%), and whiting cost (0.31%). Coconut sugar agroindustry in Negeri Katon Subdistrict Pesawaran Regency received profit as much as IDR1,549,174.33/month. Added value of coconut sugar was IDR1,111.22/liter of raw material. It indicated that coconut sugar agroindustry in Negeri Katon Subdistrict Pesawaran Regency had a positive added value and feasible to be developed.Key words: agroindustry, coconut sugar, cost structure, profit, added value

Detection of coconut (Cocos nucivera) sugar adulteration in palm (Arenga pinnata Merrill) sugar by Fourier Transform Infrared (FT-IR) Spectroscopy

Palm sugar which is also named brown sugar is powdered sugar produced from palm extract. Due to the high price of palm sugar, its contamination of materials that are cheap or low quality is inevitable. Usually, adulteration detection is done by conventional methods such as HPLC, TLC, or NMR which are time-consuming and require high-priced equipment, thus impractical for routine and large sample analysis. The aim of this research was to detect adulteration in palm sugar using Fourier Transform Infrared (FT-IR) spectroscopy. The samples used in this study were palm sugar as the main ingredient and coconut sugar as the adulterant. Two chemometric methods namely principal component analysis (PCA) and partial least squares regression (PLSR) were used for analysis. The absorbance data were taken at wavenumber 4000-650 cm-1 . Several concentrations of coconut sugar as an adulterant ranging from 0 to 100% were added to palm sugar. A total of 110 spectra of both pure and adulterated palm sugar samples were divided into two groups, i.e. 73 samples for developing calibration model and 37 samples for developing prediction model. The spectral obtained were pre-processed and analyzed using The Unscrambler X version 10.4. a total of six pre-processing methods were used, i.e., Normalization, Standard Normal Variate (SNV), Multiplicative Scatter Correction (MSC), and Baseline. Results showed that PCA was able to classify palm sugar based on adulterant concentrations. PLSR calibration model with a coefficient of determination (Rc2 ) of 0.94 and root mean square error of calibration (RMSEC) of 8% was obtained by applying the MSC method. The model was able to predict coconut sugar adulteration in palm sugar with Rp2 of 0.89 and root mean square error of prediction (RMSEP) of 10.68%. The results confirmed the potential of FT-IR spectroscopy for detecting adulteration in palm sugar.

Financial Feasibility Analysis of Chocolate Spread with Coconut Ingredients as Agroindustrial Product

Chocolate spread is a type of paste which is mostly spread on breads and pastries. This research was conducted by calculating financial feasibility of chocolate spread with addition of coconut flour and coconut sugar produced by Yayasan Suren untuk Indonesia. The aim of this research is to observe the financial feasibility of chocolate spread with addition of coconut flour and coconut sugar in order to obtain its development strategy on production management and marketing. The results showed BEP value of 16659,4; PBP (year) value of 1,9; NPV value of 20389635,9; IRR value of 1526% and B/C ratio of 1,05. Therefore, based on financial feasibility analysis, this business is feasible to execute. Furthermore, based on sensitivity analysis using four scenarios, this business is not feasible to execute while undergoes increasing of price of raw material as big as 4% and decreasing of selling price as big as 3%. Based on those scenario, NPV value of this business was Rp -194.353.160,28 (<0); followed by value of IRR, Net B/C, payback period and BEP were 10,94%; 1,00; 7,88 and 155.020,62 respectively.