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Journal articles on the topic 'Coconut palm sugar'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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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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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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3

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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6

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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7

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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Abdullah, N. O., A. Zubair, N. A. P. Mangarengi, R. M. Rachman, M. Tumpu, and D. Djamaluddin. "Identification of eco enzyme characteristics from organic waste." IOP Conference Series: Earth and Environmental Science 1268, no. 1 (2023): 012015. http://dx.doi.org/10.1088/1755-1315/1268/1/012015.

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Abstract 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 e

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Fatmawati, Nurlaila, and Aulia Rahmawati. "Marketing Channel and Marketing Margin of Coconut Palm Sugar Srikandi in the Srikandi Women’s Cooperative Purworejo, Central Java." SEAS (Sustainable Environment Agricultural Science) 5, no. 2 (2021): 163–72. http://dx.doi.org/10.22225/seas.5.2.4028.163-172.

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Coconut palm sugar Srikandi is different from other sugar. Coconut palm sugar Srikandi is derived from the raw material of nira obtained from coconut trees that grow on organic certification land. This organic certificate was issued by the Dutch Control Union, namely the EU Organic Farming certificate and USDA Organic certificate from America. In addition, there was already a halal label from LPPOM Central Java Province and PIRT Purworejo Regency Health Office. Coconut palm sugar Srikandi could reach the market in accordance with organic certificates that were Europe, America, Australia and Sr

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Maksum, Maksum, Robiatul Fajariyah Fajariyah, and Rini Nur Fajriyah Fajriyah. "PEMBERDAYAAN PETANI GULA AREN MELALUI DIVERIFIKASI KONSENTRIS UNTUK MENINGKATKAN NILAI TAMBAH GULA AREN SEBAGAI PRODUK UNGGULAN DESA ROMBIYA TIMUR." ABDIANDAYA : Jurnal Pengabdian dan Pemberdayaan Masyarakat 1, no. 1 (2023): 1–15. http://dx.doi.org/10.56997/abdiandaya.v1i1.772.

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The palm tree (Arenga pinata), which is a member of the areca nut family (Arecaceae), is a closed seed plant (Angiospermae), which means that the seeds are entirely encased in the fruit meat. In general, this plant resembles coconut trees, although palm trees have different stems from coconut trees. The trunks of coconut trees are pristine, in contrast to the filthy trunks of palm trees. Nearly every area of East Rombiya Village is covered in palm trees. The palm tree produces a sweetener known as palm sugar. East Rombiya Village, which has not been heavily farmed, is where the community proce

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Roosmayanti, F., K. Rismiwindira, and R. E. Masithoh. "Detection of coconut (Cocos nucivera) sugar adulteration in palm (Arenga pinnata Merrill) sugar by Fourier Transform Infrared (FT-IR) Spectroscopy." Food Research 5, S2 (2021): 31–36. http://dx.doi.org/10.26656/fr.2017.5(s2).013.

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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 a

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15

Himarosa, Rela Adi, Krisdiyanto Krisdiyanto, Azmatun Fildzah, Muhammad Baihaqi, and Fajar Sofyantoro. "Strengthening palm sugar product competitiveness through digital marketing." Community Empowerment 8, no. 12 (2023): 2027–33. http://dx.doi.org/10.31603/ce.10160.

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Palm sugar, derived from coconuts, holds longstanding cultural significance in Indonesian society, offering substantial economic value. The hamlet of Nganti in Yogyakarta thrives on coconut farming and palm sugar production. Despite its potential, the palm sugar industry grapples with challenges such as limited market access and a lack of technological awareness. To address these issues, the application of digital marketing is envisioned to broaden market reach and establish robust branding. This community service program is designed to empower and optimize palm sugar marketing through digital

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16

Mustaufik, Mustaufik. "Engineering in the Production of Crystal Coconut Sugar Enriched with Vitamin A and its Preference Tests for Consumers." Indonesian Journal of Food Technology 2, no. 1 (2023): 101. http://dx.doi.org/10.20884/1.ijft.2023.2.1.9106.

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Coconut sugar is a food product that has the potential to be fortified with Vitamin A. This study aims to assess the quality of crystalline coconut sugar with vitamin A and test its preference for consumers. The experimental design used Split Plot Design with two treatment factors and 4 replications. The first treatment as the Main Plot (Main Plot) is the type of raw material for crystalline coconut sugar, which consists of 2 variations, namely: M1 = pure sap, and M2 = printed coconut sugar + 5% granulated sugar. The second treatment as a sub-plot was the proportion between palm oil as a solve

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17

Mandala, Wintari, and Novia Ambar Sari. "Analisis Preferensi Konsumen Pada Gula Kelapa Di Kecamatan Way Jepara Kabupaten Lampung Timur (Studi Kasus Di Pasar Way Jepara)." Jurnal Prodi Agribisnis 4, no. 1 (2023): 27–34. http://dx.doi.org/10.56869/kaliagri.v4i1.500.

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Sugar is one of the national strategic food commodities. National demand for sugar will increase in line with the increase in population, people's income and the growth of the food and beverage processing industry. Palm sugar is sugar made from coconut sap through the process of filtering coconut sap water, heating it and then molding it.The purpose of this study is to determine consumer preferences for palm sugar products and the attributes most preferred by consumers. The method used is survey method. Purposive location etermination. Respondents were determined by simple random sampling. Dat

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Faridah, Elwina, Helmi, Muhammad Sami, and Yudistira. "Performance of Cellulose Membrane from Bacterial Cellulose in Fermented Coconut Oil Treatment." Advanced Materials Research 871 (December 2013): 215–20. http://dx.doi.org/10.4028/www.scientific.net/amr.871.215.

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Cellulose membrane was produced from bacterial cellulose in the mixture liquid medium by Acetobacterxylinum. The different medium was used including 100% coconut juice (A), 100% sugar palm juice (B) (Arengapinnata), and the mixture liquid medium between 50% coconut juice and 50% sugar palm juice (C). This cellulose membrane was applied for fermented coconut oil as a microfiltration process to determine the ability of cellulose membrane. The goal of this study is to investigate characteristic of fermented coconut oil resulted and physical properties of membrane cellulose, such as the degree of

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Suciati, Fitri, Nurul Mukminah, Ferdi Fathurohman, and Edy Permadi. "Effect of Various Types of Sugars on Antioxidant Activity and Physico-chemical Properties of Kombucha Fermented Whey." Jurnal Peternakan 21, no. 1 (2024): 105. http://dx.doi.org/10.24014/jupet.v21i1.28313.

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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-diph

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20

Syahidah, Surya Muh Furqan Rayu, Muhammad Iman Akbar, and Aulia Sri Rahma. "Production process and its influence on the quality of palm sugar from various regions in South Sulawesi." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (2023): 012168. http://dx.doi.org/10.1088/1755-1315/1230/1/012168.

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Abstract Palm sugar is one of the Non Timber Forest Products (NTFPs) that have high economic value. The quality of palm sugar is one of the important factors that affected the success of the palm sugar business and this quality is determined by the raw materials and the production process. This research aims were to evaluate the quality of palm sugar produced in various regions in South Sulawesi and to analysis the factors that affected their quality. To achieve these aims, the sample of palm sugar product were collected from Maros, Bone, Sidrap and Sinjai Regencies and then all the samples ev

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21

Br.Purba, Risaluna Arianda, and M. Idris. "Ulization of Coconut coir and Guava Leaves For The Natural Preservation of Palm Sugar." Jurnal Biologi Tropis 23, no. 1 (2023): 147–54. http://dx.doi.org/10.29303/jbt.v23i1.4557.

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The Coconut coir contains active compounds that can inhibit bacterial activity, namely tannins. Guava leaves can inhibit microbial growth because they contain flavonoids, triterpenoids, saponins, tannins, and eugenol. The purpose of this study was to find out the use of coconut coir for the natural preservation of palm sap, to find out the use of guava leaves, and to find out the combination of using coconut coir and guava leaves for the natural preservation of palm sap. This research was carried out in June-July 2022 in Prestasi District, Langkat Regency, North Sumatra Province. This study us

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Pane, Erwin, and Marwan Marwazi. "Trials of Local Microorganism Composition (Mol) Toward Growth and Production Plant Lettuce (Lactuca Sativa)." Budapest International Research in Exact Sciences (BirEx) Journal 2, no. 1 (2020): 44–51. http://dx.doi.org/10.33258/birex.v2i1.703.

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Experiments of Various Local Microogranism Composition (MOL) Against Growth and Production of Lettuce (Lactuca sativa). This study aims to determine the effect of giving various MOLs to the growth and production of lettuce (Lactuca sativa). The design used in this study was a Non Factorial Randomized Block Design (RBD) with MOL composition treatment factors, consisting of 4 levels of treatment, namely: M0 = control, M1 = ¼ kg papaya + ar palm sugar + 2 L coconut water + 2 L rice washing water, M2 = ¼ kg papaya + ¼ palm sugar + 2 L coconut water + 2 L rice washing water + ¼ kg bamboo shoots, an

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Kurniawan, Teguh, Jayanudin, Indar Kustiningsih, and Mochamad Adha Firdaus. "Palm Sap Sources, Characteristics, and Utilization in Indonesia." Journal of Food and Nutrition Research 6, no. 9 (2018): 590–96. https://doi.org/10.12691/jfnr-6-9-8.

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Sap from various species palm trees in which known as neera generally produced by traditional technology in Indonesia. There are 5 well known palm species that produce Neera in Indonesia such as arenga palm, coconut tree, doub palm, nipa palm and palm oil. Neera can be utilized as raw material for various derivatives such as palm sugar, sweet palm toddy, and alcoholic toddy. Tapping of neera is a crucial step because neera prone to immediately degrade and causing poor quality of palm sugar. Traditional sugar processing has some drawbacks for example: low energy efficiency processing and off-sp

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Prihananto, Vicencius, and Hidayah Dwiyanti. "PENGARUH JENIS PENGEMAS TERHADAP RETENSI KAROTEN, SIFAT FISIK DAN KIMIA GULA KELAPA YANG DIPERKAYA MINYAK SAWIT MERAH SELAMA PENYIMPANAN." Jurnal Agritech 35, no. 03 (2015): 340. http://dx.doi.org/10.22146/agritech.9346.

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The addition of red palm oil in palm sugar will affect the content and retention of carotene as well as physical and sensory properties of the product during storage which were also influenced by packaging types. This study aimed to evaluate the changes in physical, chemical and carotene retention during storage of palm sugar. Palm sugar enriched with red palm oil was made by addition of two types of red palm oil (CPO and RPO ) and the amount of the addition (30 ml , 60 ml and 90 ml ) / 10 L coconut sap, after that packed with a single packaging (polypropylene, PP) and doublepackaging (PP + br

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Yoris, Lili, and S. Fredriksz. "PEMANFAATAN GULA MERAH DAN AIR KELAPA TERHADAP PERTUMBUHAN AYAM BROILER." JURNAL HUTAN PULAU-PULAU KECIL 3, no. 1 (2019): 97–106. http://dx.doi.org/10.30598/jhppk.2019.3.1.97.

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The purpose of this research is to find out the effect of using coconut water and palm sugar in drinking water to the growth of broiler. The result of this research could be used as information for the farmers and other users in utilizing coconut water and brown sugar increasing the growth of broiler. This research is an experiment that uses a Complete Random Design with 3 treatments and 5 repetitions which are treatments P0 = Feed + Regular water (Controlled); P1 = Feed + Coconut Water; P2 = Feed + Palm Sugar Water. The variables that are observed are: water consumptions, feed consumptions, w

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Sulistiowati, Yohana Tyas, Joni Murti Mulyo Aji, and Rudi Hartadi. "ANALISIS NILAI TAMBAH DAN TINGKAT PRODUKTIVITAS KERJA SERTA STRATEGI PENGEMBANGAN HOME INDUSTRY GULA KELAPA DI DESA TEMBOKREJO KECAMATAN GUMUKMAS KABUPATEN JEMBER." JSEP (Journal of Social and Agricultural Economics) 10, no. 2 (2017): 18. http://dx.doi.org/10.19184/jsep.v10i2.5286.

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Home industry of coconut sugar in Tembokrejo village processes palm sugar from sap. The purpose of this research is to know (1) Value added at home industry of coconut sugar in Tembokrejo village, (2) productivity level of home industry of coconut sugar in Tembokrejo village (3) strategy of coconut industry home development in Tembokrejo Village. Determination of research area is done intentionally (Purposive Method), that is in Tembokrejo Village District Gumukmas Jember Regency. The research method used is descriptive and analytical method, and sampling method used is Total Sampling. Methods

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Tivani, Inur, and Tya Muldyana. "EFFECTIVENESS OF PALM SUGAR TEPACHE, COCONUT SUGAR AND ITS COMBINATION AGAINST Escherichia coli BACTERIA." Jambura Journal of Health Sciences and Research 5, no. 1 (2022): 132–38. http://dx.doi.org/10.35971/jjhsr.v5i1.17091.

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Salah satu bakteri penginfeksi penyakit diare yaitu Escherichia coli. Pada umumnya penyakit akibat bakteri diatasi dengan antibiotik. Namun seiring berjalannya waktu penggunaan antibiotik mengalami penurunan akibat adanya resistensi. Alternatif lain yaitu dengan pembuatan minuman probiotik seperti tepache. Pembuatan tepache menggunakan gula. Kebaruan penelitian ini untuk menguji efektivitas tepache gula aren, gula kelapa dan kombinasinya terhadap bakteri Â Escherichia coli . Tujuan penelitian ini yaitu untuk menguji efektivitas tepache dari jenis gula yang berbeda yang paling baik penghambatan

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Prijono, Siti Nuramaliati, and Rini Rachmatika. "Effect of Sweetness Level and Amino Acid Composition of Palm Sugar on Feed Intake of Trichoglossus haematodus in Captivity." Biosaintifika: Journal of Biology & Biology Education 12, no. 2 (2020): 254–61. http://dx.doi.org/10.15294/biosaintifika.v12i2.24458.

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Palm sugar solution diets that were offered to the Lorikeets contain high energy, low protein and rich in amino acids similar to nectar. The major components of palm sugar are sucrose, which has a sweet taste. The Lorikeets can detect energy-rich from the sweet taste of the feed. The aim of the study was to determine the influence of sweetness level and amino acid composition in palm sugar solution diets on feed intake of T. haematodus. The research method was completely randomized design arranged in a factorial with two factors. The first factor consisted of 4 types of palm sugars, i.e. aren,

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Serly Riyanti, Cucu Cahyana, and Annis Kandriasari. "Perbandingan Kualitas Bolu Kukus Mekar Gula Aren dan Gula Kelapa." Garina 16, no. 2 (2024): 58–66. http://dx.doi.org/10.69697/garina.v16i2.123.

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This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed catego

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Windyata, Ayla Vilin, Dwi Haryono, and Maya Riantini. "STRUKTUR BIAYA, KEUNTUNGAN, DAN NILAI TAMBAH AGROINDUSTRI GULA KELAPA DI KECAMATAN NEGERI KATON KABUPATEN PESAWARAN." Jurnal Ilmu-Ilmu Agribisnis 8, no. 2 (2021): 206. http://dx.doi.org/10.23960/jiia.v9i2.5077.

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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 ju

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Wilaisri Limphapayom. "Study on Chocolate Production from Coconut Oil and Palm Oil Shortening." CORD 29, no. 2 (2013): 6. http://dx.doi.org/10.37833/cord.v29i2.85.

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Chocolate is a well-known dessert all over the world. The original chocolate is made from cocoa products: cocoa bean and cocoa butter. Research and Development on low-fat chocolate process were conducted for value addition of coconut oil and Thai fruit. This chocolate processing study composed of (1) coconut oil fractionation, (2) chocolate formulation and (3) shelf-life storage determination. Accordingly, fatty acids composition of the blend of coconut fat and palm oil shortening were determined. It was found that the said product composed of Caproic acid 0.47±0.12%, Caprylic acid 5.65±0.31%,

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Tawary, Muhammad, Julius Pontoh, and Lydia Momuat. "Analsis Kandungan Klorofil pada Beberapa Jenis Tanaman Palma (Analysis of Chlorophyll Content in Several Types of Palm Plants)." JURNAL BIOS LOGOS 9, no. 1 (2019): 44. http://dx.doi.org/10.35799/jbl.9.1.2019.23422.

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Analsis Kandungan Klorofil pada Beberapa Jenis Tanaman Palma(Analysis of Chlorophyll Content in Several Types of Palm Plants) Muhammad Tawary1)*, Julius Pontoh1), Lydia Momuat1)1)Jurusan Kimia, FMIPA Universitas Sam Ratulangi, Manado 95115*Email korespondensi: rachmad.tawary@gmail.com Diterima 15 Februari 2019, diterima untuk dipublikasi 28 Februari 2019 Abstrak Tanaman palma banyak dibudidayakan sebagai tanaman pertanian. Ada beberapa jenis tanaman palma seperti kelapa, kelapa sawit, dan aren. Penelitian ini bertujuan untuk mengembangkan metode analisis klorofil pada daun dan menentukan posis

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Zunita, Megawati. "Advancing the Production of Transparent Solid Soaps with Indonesian Natural Oils." QUIMICA: Jurnal Kimia Sains dan Terapan 7, no. 1 (2025): 6–12. https://doi.org/10.33059/jq.v7i1.12389.

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Soap is created by combining sodium or potassium bases with fatty acids derived from vegetable or animal fats. Commonly used fats in soap production include palm oil, coconut oil, soybean oil, and peanut oil. The characteristics of the fatty acid or oil, along with the proportions of caustic soda (NaOH or KOH) and water, play a crucial role in determining the quality of the soap. Transparent soap is a solid soap in the shape of a bar that becomes see-through after the addition of a transparent component. This study developed soap by blending natural oils from Indonesia (coconut oil, palm oil,

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Kusumaningrum, Indah, Ahmad Sulaeman, Eny Palupi, Tiurma Sinaga, and I. Wayan Teguh Wibawan. "Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia." Jurnal Gizi dan Pangan 18, Supp.1 (2023): 78–80. http://dx.doi.org/10.25182/jgp.2023.18.supp.1.78-80.

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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 senso

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Putri, Dina Ismenika, Hairin Fajeri, and Hamdani. "Analysis of Leading Commodities of Plantation Sub-Sectors in Tanah Laut District, South Kalimantan Province." European Journal of Agriculture and Food Sciences 6, no. 5 (2024): 62–66. http://dx.doi.org/10.24018/ejfood.2024.6.5.861.

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Leading commodities are crucial for understanding the potential of commodities in both national and international markets. Exceptional products can serve as distinct catalysts for regional growth. This study aims to investigate potential alternative plantation commodities, assess the development of production growth rates, analyze regional market share growth, proportional growth of net commodity growth in the plantation sub-sector, and identify the position of plantation sub-sector commodities in Tanah Laut District. Time series data from 2013 to 2021 were utilized, employing Shift Share Anal

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Jauhari, Zhiya Safni, Ristina Siti Sundari, and D. Yadi Heryadi. "NILAI TAMBAH AGROINDUSTRI GULA KELAPA." Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis 9, no. 2 (2023): 2911. http://dx.doi.org/10.25157/ma.v9i2.10776.

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Coconut palm is a plantation commodity with high economic value; almost all parts can be utilized. One of them is coconut sap. Coconut sap is a clear liquid with a sweet taste produced from coconut flower bunches. If sold in raw form, coconut sap has a price of Rp. 350.00/kg, while if it is processed into coconut sugar products, it has a price of Rp. 12,000/Kg. Therefore, coconut sugar maker processes the sap to produce added value. This study aims to determine how much-added value and profit is generated in the coconut sugar agro-industry in Ciparakan Village, Kalipucang District, Pangandaran

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Lekjing, Somwang, Ittiporn Keawpeng, Karthikeyan Venkatachalam, and Seppo Karrila. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues." Foods 11, no. 9 (2022): 1248. http://dx.doi.org/10.3390/foods11091248.

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Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without signi

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Lekjing, Somwang, Ittiporn Keawpeng, Karthikeyan Venkatachalam, and Seppo Karrila. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues." Foods 11, no. 9 (2022): 1248. http://dx.doi.org/10.3390/foods11091248.

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Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without signi

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Lucia, Katya Chrissadewi, Lestari Rahayu Waluyati, and Any Suryantini. "Supply Chain Analysis of Coconut Palm Sugar in Kokap Subdistrict, Kulon Progo Regency." Journal of Agribusiness Management and Development 1, no. 1 (2020): 49–57. http://dx.doi.org/10.22146/jamadev.v1i1.966.

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Granulated coconut palm sugar is one of the potential export products in the Kulon Progo Regency. This study aims to determine (1) the level of marketing margin, farmer’s share dan monopoly index (MPI), and (2) the performance of the supply chain for granulated coconut palm sugar in Kulon Progo Regency. Marketing margin is the difference between the price in consumers with price at the level of producers. Farmer’s share is the percentage of share that producers get. The higher value of the marketing margin, then the farmer's share value will be lower. The structure of the market is analyzed by

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MASHUD, NURHAINI, and FARIDA OCTAVIA. "Karakteristik Fisiologi Daun Aren Varietas Akel Toumuung." Buletin Palma 16, no. 1 (2016): 49. http://dx.doi.org/10.21082/bp.v16n1.2015.49-56.

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<p><span style="font-size: medium;">ABSTRAK </span></p><p>Apabila ditinjau dari karakter fisiologi, tanaman aren memiliki karakter yang sangat berbeda dengan kelapa atau pinang walaupun ketiga tanaman ini termasuk famili palma. Daun sebagai organ fotosintetik memiliki bermacam-macam pigmen aseptor elektron yang mendukung proses fotosintesis, antara lain klorofil. Selain itu, dalam daun terdapat stomata yang berfungsi sebagai alat adaptasi tanaman terhadap cekaman kekeringan, dan trikoma yang berfungsi sebagai pelindung dari kerusakan mekanis yang telah terbukti pa

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Melisa, Melisa. "Implementasi Learning Vector Quantization (LVQ) Dalam Mengidentifikasi Gula Aren Asli dengan Gula Aren Campuran." Sci-Tech Journal 1, no. 1 (2022): 39–51. http://dx.doi.org/10.56709/stj.v1i1.18.

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Palm sugar is one type of sugar that is often used by the community as a sweet taste for cooking, making food and drinks. Palm sugar is made from palm sap or juice from coconut trees, by boiling. To distinguish real and mixed palm sugar, by naked eye it is difficult to tell the difference. Moreover, many people do not understand or lack knowledge about the authenticity of palm sugar circulating in the market. So far, people who buy palm sugar only see the authenticity of palm sugar from its sweet taste or color. For this reason, it is necessary to identify using a digital image of the palm sug

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Melisa, Melisa. "Implementasi Learning Vector Quantization (LVQ) Dalam Mengidentifikasi Gula Aren Asli dengan Gula Aren Campuran." Sci-Tech Journal 1, no. 1 (2022): 39–51. http://dx.doi.org/10.47467/stj.v1i1.18.

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Palm sugar is one type of sugar that is often used by the community as a sweet taste for cooking, making food and drinks. Palm sugar is made from palm sap or juice from coconut trees, by boiling. To distinguish real and mixed palm sugar, by naked eye it is difficult to tell the difference. Moreover, many people do not understand or lack knowledge about the authenticity of palm sugar circulating in the market. So far, people who buy palm sugar only see the authenticity of palm sugar from its sweet taste or color. For this reason, it is necessary to identify using a digital image of the palm sug

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Nazim, H. A. A., and A. Othman. "Characterization of meringue formulated with different palm sugar substitutes." Food Research 9, no. 1 (2025): 272–81. https://doi.org/10.26656/fr.2017.9(1).189.

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Sugar acts as a stabilizing agent by binding with the water and giving a stable shape to the meringue. The addition of sugar is the critical point in the production of meringue, as it is expected to increase the temperature of protein denaturation, as well as to reduce the drainage of foam which indicates high stability. This study aimed to determine the effects of palm sugar substitution on the total soluble solids, and physicochemical (i.e., pH, moisture, specific volume, hardness, colour profiles), functional (i.e., foam capacity and stability), rheological (i.e., viscosity) and sensorial (

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Ary Eko Prastya Putra. "ANALISIS NILAI TAMBAH PENGOLAHAN GULA KELAPA DI KABUPATEN OKU TIMUR." Jurnal Bakti Agribisnis 2, no. 03 (2017): 32–43. http://dx.doi.org/10.53488/jba.v2i03.25.

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The purposes of this research were to : (1) To calculate the amount of production cost that is expended and income earned in coconut sugar processing business in East OKU Regency, (2) To know the value of coconut sugar processing in East OKU Regency, (3) To know the level of coconut sugar business feasibility in East OKU Regency. This research was conducted in OKU Timur Regency, but there were only two sub-districts from 20 sub-districts doing coconut sugar processing business. Namely Belitang District III and Belitang Mulya District. For Belitang III District, there is one village that conduc

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Tulalo, Meity Aneke, and Sukmawati Mawardi. "POTENSI PRODUKSI NIRA DAN GULA TIGA AKSESI KELAPA GENJAH / Potential Sap and Coconut Sugar Production of Three Accession Dwarf Coconut." Jurnal Penelitian Tanaman Industri 24, no. 2 (2018): 87. http://dx.doi.org/10.21082/littri.v24n2.2018.87-92.

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<p>The study was conducted to determine the potential of three Dwarf Coconut accessions in the production of sap and coconut sugar. The research was carried out in the Coconut germplasm collections of Indonesian Palm Crop Research Institute in Manado on August to November 2015 using the three Dwarf Coconut accession ie Waingapu Red Dwarf (WRD), Sweet Green Dwarf (SGD) and Raja Brown Dwarf (RBD). Each accession consisting of six palms, and the three tapped bunches from each palm were observed. Parameters observed were production of sap/bunches/day, length of tapping/bunches, length of bun

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Millicent I. Secretaria, Raul M. Ebuna, and Severino S. Magat, PhD. "ON-FARM PRODUCTION AND PROCESSING OF SELECTED COCONUT SAP-BASED NATURAL AND NUTRITIOUS FOOD PRODUCTS FROM SCTNP SCHEME." CORD 19, no. 02 (2003): 34. http://dx.doi.org/10.37833/cord.v19i02.375.

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The processing of coconut sap produced from the sequential coconut toddy and nut production (SCTNP) scheme was conducted at the Philippine Coconut Authority - Zamboanga Research Center, San Ramon, Zamboanga City from 1997 and 1999-2001 to determine their acceptability to local community members and evaluate their economic profitability. The processing of coconut sap into food products such as fresh sap beverage, coconut syrup, sugar and vinegar involves simple procedures at the farmer’s level. These sap-based food products proved to be highly acceptable in terms of their nutritional and

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Indriyani, Ni Luh Made Janeta, and Utik Kuntariati. "Kualitas Gula Aren Khas Buleleng, Gula Kelapa Khas Klungkung, dan Gula Lontar Khas Karangasem dalam Pembuatan Rujak Gula Bali." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 4 (2023): 1064–74. http://dx.doi.org/10.22334/paris.v2i4.404.

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Kebiasaan masyarakat bali yang cukup gemar mengonsumsi rujak semakin membuat eksistensi rujak gula bali semakin melejit. Penelitian ini dilakukan untuk mengetahui kualitas gula aren khas Buleleng, gula kelapa khas Klungkung, dan gula lontar khas Karangasem dari segi rasa, aroma, dan warna serta untuk mengetahui gula manakah yang lebih cocok digunakan dalam pembuatan rujak gula bali. Jenis penelitian yang digunakan pada penelitian ini adalah eksperimen dengan mixed method. Data kualitatif diperoleh dari hasil observasi dan kuisioner. Sedangkan data kuantitatif diperoleh dari hasil dari uji orga

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Hutami, Rosy, Moch Fadlal Islamay Pribadi, Fani Nurcahali, et al. "Proses Produksi Gula Aren Cetak (Arenga pinnata, Merr) Di Indonesia." Jurnal Ilmiah Pangan Halal 5, no. 2 (2023): 119–30. http://dx.doi.org/10.30997/jiph.v5i2.10237.

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Palm sap (Arenga pinnata, Merr) is one of the palm plants in Indonesia. Palm sap is the basic ingredient for making palm sugar. Palm sugar processing in Indonesia currently still uses traditional methods so the results and quality are inconsistent, to deal with this, further research is needed on the good tapping process, critical parameters of sap and preservatives used, the process of making palm sugar that is good and correct, and the physicochemical content of sap and palm sugar. The research method used is looking at and returning from several reference journals. The process carried out b

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Evi Gravitiani, Hilda Zulhida,. "ANALISIS PENDAPATAN PETANI GULA KELAPA DAN MITIGASI PERUBAHAN IKLIM." Journal of Agriculture, Resource and Environmental Economics 2, no. 1 (2019): 79–87. http://dx.doi.org/10.29244/jaree.v2i1.25976.

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Research aims to determine impact of climate change as among the factors which affect the income palm sugar Farmers located in Karanggadung Village Petanahan Sub District and Rangkah Village Buayan Subdistrict, Kebumen District.Research include descriptive through surveys use of cluster sampling method. Total of 200 palm sugar Farmers located in Karanggadung Village Petanahan Subdistrict and Rangkah Village Buayan Subdistrict, Kebumen District became sample. Data analysis technique used for hypothesis test are Multiple Linear Regression, agribusiness analysis and descriptive statistics analysi

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Chen, Jiepeng, Weiming Zeng, Jiali Mao, et al. "Genetic Characterization of SWEET Genes in Coconut Palm." Plants 14, no. 5 (2025): 686. https://doi.org/10.3390/plants14050686.

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Sugar-Will-Eventually-be-Exported Transporters (SWEETs) play a crucial role in sugar transport in plants, mediating both plant development and stress responses. Despite their importance, there has been limited research characterizing the functional characteristics of CnSWEET genes in coconut (Cocos nucifera). In this study, we conducted a systematic analysis of SWEET genes in coconut using bioinformatics, subcellular localization studies, in silico promoter analysis, and functional assays with yeast mutants. A total of 16 CnSWEET genes were identified and grouped into four clades. Clade I cont

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