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Relevant bibliographies by topics / Coconut palm sugar

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Academic literature on the topic 'Coconut palm sugar'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Coconut palm sugar"

1

Rahayu, Lestari, Eni Istiyanti, and Esti Sulistyaningsih. "NILAI TAMBAH PRODUK OLAHAN NIRA KELAPAMENJADI GULA KELAPA DAN GULA SEMUT DI DESA HARGOTIRTO, KOKAP, KULON PROGO." Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto 21, no. 2 (2020): 92. http://dx.doi.org/10.30595/agritech.v21i2.6548.

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Coconut sap “ Nira’ is a liquid derived from coconut flowers, producer of tapped sap that then processed into coconut sugar and palm sugar. This called agro industry has located in Hargotirto, Kulon Progo, DI Yogyakarta this is a home industry. Sample this research taken by simple random sampling non proportional. The number of respondents taken as many as 60 people. Data taken trough as interview. The cost of productionof coconut sugar is more than a palm sugar for a week. The average income of a palm sugar maker is greater than coconut sugar. Palm sugar master gaints a full advantage compare

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2

Swasti, Y. R., E. Purwijantiningsih, and F. S. Pranata. "Antioxidant activities and mutagenic compounds in coconut and palm sugar from special region of Yogyakarta Indonesia." Food Research 8, no. 4 (2024): 336–42. http://dx.doi.org/10.26656/fr.2017.8(4).251.

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Coconut and palm saps containing antioxidant components, protein and various components of sugar undergo high heat treatment to produce hard and brown-colored sugar. Despite such treatment, the coconut and palm sugar still possess antioxidant activity through the formation of melanoidin. However, the treatment leads to the formation of mutagenic compounds such as 5–hydroxyethylfurfural (HMF), and furfuryl alcohol (FA). The antioxidant activity is measured using [2,2′-azinobis-(3-ethylbenzothiazoline-6- sulfonic acid)] (ABTS) assay and mutagenic compounds are measured using gradient HPLC method

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Santika, Rika, Marniza Marniza, Ika Gusriani, and Syafnil Syafnil. "Physical, Chemical and Sensory Properties of Liquid Palm Sugar With The Addition of Canvas Seeds and Coconut Oil." Journal BiGME 3, no. 2 (2023): 91–103. http://dx.doi.org/10.22437/bigme.v3i2.30961.

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The common form of palm sugar is usually in solid form and needs to be dissolved before use. To facilitate utilization, palm sugar is processed into liquid palm sugar. One of the issues encountered during the production of liquid palm sugar is the formation of foam, which can decrease the quality of the liquid palm sugar. Therefore, measures are needed to anticipate foam formation, including the addition of candlenut seeds and coconut oil. This study aims to determine the influence of the addition of candlenut seeds and coconut oil on the physical and chemical characteristics of liquid palm su

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Kencana, Aulia Bunga, Erwana Dewi, and Muhammad Taufik. "The Impact of pH And Temperature on the Crystallization Process of Coconut Palm Sugar." Equilibrium Journal of Chemical Engineering 7, no. 2 (2023): 199. http://dx.doi.org/10.20961/equilibrium.v7i2.79964.

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<p><strong>ABSTRACT. </strong>This experiment concerns the optimization of coconut sugar production by using innovative processing methods. The raw material, coconut sap, is systematically collected through tapping coconut flowers to ensure consistency. Focusing on the process of coconut sap into coconut sugar in a convenient powdered form emphasizes a systematic approach. The research utilizes a controlled heating method with a crystallizer, introducing variations in pH and temperature. This research was to determine the best temperature and ph to produce coconut palm sugar

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Nurhayati, R., N. Zulfa, E. R. N. Herawati, and U. Laila. "Physicochemical, and microbiological characteristics of probiotic dark chocolate bar sweetened with palm sugar and coconut sugar." Food Research 6, no. 5 (2022): 97–107. http://dx.doi.org/10.26656/fr.2017.6(5).591.

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Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The addition of probiotics and sugar replacement will change the physical, chemical and microbiological properties of dark chocolate products. This research aimed to investigate the physical, chemical and microbiological characteristics of probiotic

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Syarif, Syarif, Hamsiah Hamsiah, Aulia Nurul Hikmah, Jumriani Dambe, Ansyar Ansyar, and Hamsah Hamsah. "ANALISIS PENDAPATAN HOME INDUSTRY GULA MERAH KELAPA DI DESA PASIANG." Jurnal Riset Multidisiplin 2, no. 1 (2024): 1–7. http://dx.doi.org/10.61316/jrma.v2i1.22.

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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 tr

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Susanti, Siti, Kartini Anggraeni Silalahi, Heni Rizqiati, hmad Ni’matullah Al-Baarri, and Yasmin Aulia Rachma. "Comparing Colour, Proximate, and Hedonic Quality of Floss Made from Retired Layings Hens Meat with Various Sugar Types." IOP Conference Series: Earth and Environmental Science 1460, no. 1 (2025): 012051. https://doi.org/10.1088/1755-1315/1460/1/012051.

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Abstract Chicken floss is one of the diversifications of processed chicken meat into dry food products with long shelf-life. In addition to broiler meat, retired laying hens’ meat is now an alternative material for floss production because of its abundant availability and tough texture. In chicken floss production, sugar is one of the additional ingredients to enhance flavour, improve appearance, and preserve product. Some types of sugar that are common on the market are granulated sugar, coconut sugar, and palm sugar. This study aims to compare the quality (colour, proximate, and hedonic) of

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Hidayat, Hety Handayani, Siswantoro, and Rahman Fahrul Romadhoni. "Analisis peningkatan nilai tambah agroindustri gula semut kelapa dengan diversifikasi produk." AGROMIX 14, no. 2 (2023): 167–74. http://dx.doi.org/10.35891/agx.v14i2.3286.

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Introduction: Coconut palm sugar is a commercial product that continues to experience a trend of progress in both local and global markets. This triggers competition between manufacturers. Therefore, it is necessary to make an effort to diversify products to be able to increase competitiveness. However, this diversification will certainly incur costs, so it is necessary to conduct studies aimed at increasing the added value of coconut palm sugar products with and without iodine fortification and statistically different testing of them. Methods: Value added analysis was conducted using the Haya

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Katherinatama, Aldia, Yonathan Asikin, Ryo Amano, et al. "Volatile Organic Components and MS-e-nose Profiles of Indonesian and Malaysian Palm Sugars from Different Plant Origins." Chemosensors 13, no. 5 (2025): 155. https://doi.org/10.3390/chemosensors13050155.

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The volatile profiles of palm sugar, a traditional sweetener used in Southeast Asia, vary according to its geographic and botanical origin. This study investigated the volatile organic components (VOCs) of Indonesian and Malaysian palm sugars derived from Arenga pinnata, Nypa fruticans, and Cocos nucifera using solid-phase microextraction-GC-MS and MS-e-nose analyses. A total of 42 compounds were detected, including 12 Maillard reaction products, 10 esters, 8 alcohols, 5 ketones, 3 carboxylic acids, 3 phenols, and 1 aldehyde. The Indonesian palm (West Java) and nipa (Central Java) sugars conta

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Sipahutar, Alin Syafira, Elwina Elwina, and Zulkifli Zulkifli. "Pengaruh Jenis Gula dan Waktu Fermentasi Terhadap Kualitas Minuman Fermentasi Kombucha Air Kelapa." Jurnal Riset, Inovasi, Teknologi & Terapan 2, no. 2 (2024): 53. http://dx.doi.org/10.30811/ristera.v2i2.5468.

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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 obt

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Book chapters on the topic "Coconut palm sugar"

1

Jalil, Rasyidah, Ahmad Ahmad, Rachmat Hidayat, Irsan Kahar, A. Heri Riswanto, and Suaib Nur. "Endurance of Pencak Silat Athletes: Palm Sugar and Coconut Water Treatment." In Advances in Health Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-354-2_21.

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Rahmawati, Annisa, Hugo Alfried Volkaert, Diny Dinarti, Ismail Maskromo, Andi Nadia Nurul Latifa Hatta, and Sudarsono Sudarsono. "Complete Chloroplast Genome Sequences of Coconut cv. Kopyor Green Dwarf and Comparative Genome Analysis to Oil Palm, Date Palm, Sago Palm, and Miniature Sugar Palm." In Oil Crop Genomics. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-70420-9_10.

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3

Eini, Mehdi. "Cocos Nucifera L." In Medicinal Spices. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359340.4.

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Coconut palm (Cocos nucifera) (Arecaceae) is ubiquitous in the tropics. In line with its intended use, this plant is given names such as "tree of heaven" and "tree of life". Coconut haustorium, which is rich in nutrients, has a nutritional composition of approximately 66% carbohydrates. Approximately 66% of the composition consists of carbohydrates, of which approximately 64% are soluble sugars. This substance, in addition to being rich in ingredients, contains significant amounts of dietary fiber, polyphenols and minerals. Coconut is widely used in cuisine, especially in Asia and tropical reg

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Samarajeewa, Upali. "Coconut: Nutritional and Industrial Significance." In Nut Consumption and Usefulness in the Modern World [Working Title]. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.1004173.

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The purpose of this chapter is to collate the current knowledge on the usefulness and nutritional value of coconut food products. The coconut palm grows in the tropical regions of the world. The coconut kernel is a major source of lipids, proteins and functional dietary components. Coconut occupies the ninth position supplying 2.6 metric tons of oil to the vegetable oil market. The coconut kernel is consumed fresh or in other edible forms. The desiccated coconut, virgin coconut oil and coconut water with nutraceutical value are gaining new markets as functional foods. Virgin coconut oil is rec

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Purwanti, Pudji, Edi Susilo, and Erlinda Indrayani. "Sustainable Management Models for Mangrove Forests Through Institutional Strengthening and the Development of Productive Business." In Research Anthology on Ecosystem Conservation and Preserving Biodiversity. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-5678-1.ch014.

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The huge potential of the mangrove forest in Gulf of Prigi, Indonesia, is being threatened by the unsustainable management of four institutions, each of which have their own vision of the forest. Thus, this study aims to strengthen the sustainable management of mangrove forests through institutional reinforcement, analyzes the development of productive business as economic incentives, and finds sustainable management models for the mangrove forest. This study employs a focus group discussion and intensive negotiation. The data was analyzed by using GeSCA in order to determine products to devel

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Conference papers on the topic "Coconut palm sugar"

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Tivani, Inur, and Tya Muldiyani. "Physical and preference test tepache of palm sugar, coconut sugar, and their combination." In PROCEEDINGS OF THE TEGAL INTERNATIONAL CONFERENCE ON APPLIED SCIENCES 2022: Applied Science Research Post-Covid-19 Pandemic. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0199479.

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2

Rini, Destia Catur, Sri Rahayoe, Arifin Dwi Saputro, and Joko Nugroho Wahyu K. "Kinetics Physical Properties of Coconut Sugar Solution, During Processing Palm Sugar Using Pan Evaporator and Rotating Crystallizer." In 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220305.036.

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Tiarasari, Erlinda, Rizayu Wulandari, Sri Rahayoe, and Hanim Z. Amanah. "Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer." In International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022). Atlantis Press, 2022. http://dx.doi.org/10.2991/978-94-6463-086-2_60.

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Maryani, Yeyen, Agus Rochmat, Rida Oktorida Khastini, Teguh Kurniawan, and Irma Saraswati. "Identification of Macro Elements (Sucrose, Glucose and Fructose) and Micro Elements (Metal Minerals) in the Products of Palm Sugar, Coconut Sugar and Sugar Cane." In 2nd and 3rd International Conference on Food Security Innovation (ICFSI 2018-2019). Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210304.051.

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Wulandari, Rizayu, Sri Rahayoe, Hanim Z. Amanah, and Hilda M. S. Dewi. "Simultaneous Heat and Mass Transfer Analysis on the Drying Process of Coconut Palm Sugar Using Air-oven Dryer." In International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022). Atlantis Press, 2022. http://dx.doi.org/10.2991/978-94-6463-086-2_59.

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Hanifah, A. N., S. Rahayoe, A. D. Saputro, and R. A. Kusuma. "Kinetics of the Coconut Sap Physical Properties During Palm Sugar Processing Using Pan Evaporator and Vertical Type Double Jacket Stirred Crystallizer." In 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220305.025.

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