Open AccessTechnique engineering of tapping and shelter of coconut sap and its effect on the quality of crystal coconut sugar
Author(s) -
Mustaufik,
Lilik Sutiarso,
Sri Rahayu,
K.H. Widodo
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).220
Subject(s) - sugar , tapping , preservative , morning , randomized block design , chemistry , factorial experiment , food science , horticulture , pulp and paper industry , mathematics , botany , biology , engineering , mechanical engineering , statistics
This study was aimed to examine the appropriate and effective techniques for tapping andsheltering coconut sap to produce quality crystal coconut sugar products according to SNI3743-2021 for palm sugar. The research was conducted using an experimental methodwith a non-factorial randomized block design (RBD) of 14 different tapping and sheltertreatments. The physicochemical parameters of crystal coconut sugar that were observedwere moisture content, ash content, sucrose and reducing sugar content. The statisticalanalysis of data using the ANOVA test (F test), DMRT α 5% test and the EffectivenessIndex Test. The results showed the five best methods for tapping and sheltering coconutsap that could produce crystal coconut sugar products with quality levels of sucrose,reducing sugar, moisture and ash content according to SNI 3743-2021, respectively aremethods VII, V, VIII, VI and I. Method VII was tapping in from the afternoon to night for8 hrs (14.00 AM-22.00 PM), + 2% laru (natural preservative), without heating and shelterduration or being processed directly into crystal coconut sugar. Method V was tapping inthe morning to noon for 8 hrs (06.00-14.00 AM), + 2% laru (natural preservative), withoutheating shelter duration. Method VIII was tapping afternoon to night for 8 hrs (14.00 AM22.00 PM), + 2% laru (natural preservative), without heating, and shelter duration for 3hrs. Method VI was tapping in the morning to noon for 8 hrs (06.00-14.00 AM), + 2% laru(natural preservative), without heating and shelter duration for 3 hrs. Method I wastapping in the morning to noon for 6 hrs (06.00-12.00 AM), without laru (naturalpreservative), without heating and shelter duration or being processed directly into crystalcoconut sugar.