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... of palm trees contains different total sugar concentration depend on the species. Each palm tree has its own characteristic of sap production way as presented in Table 2. ...
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... of palm trees contains different total sugar concentration depend on the species. Each palm tree has its own characteristic of sap production way as presented in Table 2. ...
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... The NPS sap had a lower pH value than the CPS sap, according to this study. Kurniawan et al. (2018) also noted in their study that the acid created by microbial activity will lead the palm neera to have a pH below 7. Hence, the pH would be close to 5. In contrast, multiple investigations have found that white sugar has a pH of roughly 7, which was thought to be neutral (Singh et al., 2013). Kim et al. (2016), have signified that the typical pH of meringue is only 7.0. ...
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 (i.e., colour, smoothness, aroma, hardness, adhesiveness, sweetness, overall acceptability) properties of whipped meringue and/or baked meringues. According to the results, substituting 70% coconut palm sugar (CPS) in meringue formulation significantly increased (P<0.05) its foam capacity (%). Following that, the substitution of 70% nypa palm sugar (NPS) significantly increased (P<0.05) the moisture, foam capacity (%), and hardness of meringue cookies. The total soluble solids, pH, and colour (lightness) of coconut and nypa palm sugar meringues, as well as the specific volume and colour (lightness) of both meringue cookies, have decreased significantly compared to the control. Additionally, nypa palm sugar meringue has significantly decreased (P<0.05) its viscosity and foam stability (%). For overall acceptability, NPS50% meringue cookies have the highest overall acceptability (7.63), followed by NPS70% (7.60) and CPS50% (7.10) with no significant differences (P>0.05) to each other in most of their physicochemical, rheological, and functional qualities but majorly showed significant differences to control.
... load cell captured real-time changes in mass. Additionally, Brix values were periodically measured using a refractometer for validation purposes [17]. These parameters were chosen to provide insight into the correlation between temperature, pressure, and sugar concentration in the sap, following similar methodologies outlined by Nawi et al. [11]. ...
... (2022) also noted the importance of manual calibration in digital Brix measurement tools, particularly when measuring raw sugar solutions at higher concentrations. In the context of palm sugar, Kurniawan et al. [17] discussed how variations in processing methods can lead to differences in Brix values, corroborating the observed deviations in this study. These findings reinforce the need for real-time adjustments and advanced algorithms, such as polynomial regression, to improve predictive accuracy at higher Brix levels. ...
This study investigates the application of real-time Internet of Things (IoT) monitoring and predictive algorithms for optimizing liquid palm sugar production. By focusing on the prediction of Brix values, which indicate sugar concentration, the research aims to enhance process efficiency and product quality. Traditional manual methods of measuring Brix levels are often time-consuming and prone to inaccuracies. To address this, the study integrates IoT-based sensors that collect data on temperature, pressure, and weight during the evaporation process, using a linear regression model to predict Brix values in real time. Experimental results show that weight ratio-based predictions align well with manual refractometer readings, particularly in the early stages of production. However, deviations at higher Brix levels were noted, prompting the introduction of polynomial regression for improved accuracy. These findings suggest that IoT systems combined with predictive models offer a significant advancement in sugar production monitoring, reducing manual interventions and enhancing process control. The research contributes to the growing body of work on IoT applications in food production, particularly for liquid palm sugar processing, and provides a novel approach to addressing current challenges in Brix measurement.
... The level of sugar consumption in Indonesia is significantly high, reaching 5.7 million metric tons in 2016/2017, with the majority produced through cane sugar [1]. The substantial demand for sugar has driven the development of alternative sweeteners, including those derived from the hydrolysis of different starch sources. ...
Glucose syrup is a clear and viscous liquid often produced using starch that is subjected to acid hydrolysis or enzymatic methods. Therefore, this review aimed to evaluate the potential starch sources to produce glucose syrup using these two methods. The data used were articles retrieved from Scopus and Google Scholar databases based on relevant keywords. The search was conducted by limiting the articles to only English-language journals published between 2013 and 2023. The results show that the starch sources capable of being hydrolyzed into glucose syrup using either enzymatic or acid hydrolysis include sago, cassava, wheat, corn, potato, taro, sorghum, jicama, sweet potato, and rice. The enzymatic method was proven to be more effective in producing high returns compared to acid hydrolysis. Moreover, the key factors to be considered in the process included catalyst concentration which was found to be optimal at 0.02% α-amylase and glucoamylase for enzymatic methods and 150 ml 0.1 M/50 g starch for acid hydrolysis. Another factor was incubation time was observed to be optimal at 2 h for liquefaction and 48 h for saccharification in enzymatic methods but 13 h for acid hydrolysis. Furthermore, the best incubation temperature was reported to be 95 °C for liquefaction and 60 °C for saccharification in enzymatic methods but 95 °C for acid hydrolysis. The results also showed that the optimal pH was 6–6.2 for liquefaction and 4–4.2 for saccharification in enzymatic methods but 1–2 for acid hydrolysis. It was also reported that corn produced the highest yield compared to other materials. The review provided a comprehensive and holistic overview of glucose syrup production from several types of starch and two different methods.
... Environmental variables, such as temperature, rainfall, and humidity play pivotal roles in determining sap yield. A temperature range of 24-32 • C is considered ideal for extraction, with peak yields typically occurring in regions characterized by moderate rainfall and humidity levels [18,19]. Conversely, high temperatures, low rainfall, and low humidity can adversely impact sap yield. ...
The quality profile, extraction yield, and fermentation chemistry of palm sap depend on various factors such as extraction technique, weather conditions, and preservation methods. This review aims to provide a detailed overview of palm sap extraction techniques and the methods for its preservation. The compositional analysis of palm sap, including physical and chemical parameters such as sugar content, acidity, and mineral composition, is discussed thoroughly. The role of microorganisms in fermentation and the effects of various influencing factors are also critically examined. Additionally, this review evaluates different preservation methods, including thermal processes, refrigeration, and electrical techniques, highlighting their effectiveness in extending the shelf life of palm sap. The review further explores the emerging impact of nanotechnology on palm sap preservation, offering insights into the latest industry challenges, developments, and future prospects. By presenting these findings, this review aims to enhance the scientific understanding of palm sap and stimulate additional research and innovation in the field, paving the way for improved production practices and product quality.
... Calcium deficiency may Antioxidants Palm sugar is well-known to contain antioxidants. 6,28 Antioxidants are important to protect the human body from a free radical attack, which can trigger chronic diseases such as cancer or heart attack. 15 The antioxidant contents in the produced palm sugarsoybean extract were in the range of 13.25 -21.41 % (Table 1). ...
Palm sugar is one of the potential commodities in Banten Province, Indonesia. The palm sugar-based innovations are needed to increase the palm sugar market. One of the innovations proposed in this research was the production of palm sugar-soybean extract which can be used as a powdered drink or sweetener in a practical form. This research aimed to study the effect of the palm sugar to soybean extract ratio on the hedonic test responses and nutritional value. Palm sugar solution and soybean extract were mixed in various ratios namely 80:20, 70:30, and 60:40 on a volume basis. The solution mixture was heated to evaporate all water and form a palm sugar-soybean extract crystal. The crystal was then crushed and sieved into an 80-mesh powder. The ratio of 70:30 resulted in the best product composition which obtained “like very much” responses and contained the best nutritional value namely 91.15 % of total sugar, 4.66 % of protein, and 1.12 % of fat. The products also contained antioxidants and essential elements.
... These processes indicate a profound comprehension of tree physiology, sustainable extraction methods, and sap refinement to ensure high-quality product yields. This expertise exemplifies the harmonious relationship between local communities and their surrounding environment, where traditional practices are adapted to optimize resource use while preserving ecological balance (Kurniawan et al., 2018). Table 1 provides a detailed overview of the indigenous knowledge present in the palm sugar production process. ...
This study explores the integration of ethnoscience into science education through the traditional process of palm sugar production in Mekarsari Village, Lombok, West Nusa Tenggara. Utilizing an exploratory research design, qualitative data were collected, and document analysis to examine the intersection between indigenous knowledge and scientific principles. The findings reveal that palm sugar production embodies fundamental scientific concepts. The study highlights how local farmers' expertise in tree selection, sap extraction, and sustainable processing methods aligns with modern scientific understanding. Furthermore, integrating palm sugar production into science curricula enhances students' competencies by fostering critical thinking, problem-solving, collaboration, and environmental awareness. Ethnoscience-based education also promotes character development, reinforcing values such as teamwork, responsibility, and respect for cultural heritage. Additionally, the study underscores the potential of this approach in equipping students with essential 21st-century skills, bridging traditional wisdom with contemporary scientific inquiry. By incorporating ethnoscience into formal education, this study demonstrates its effectiveness in creating a contextualized, interdisciplinary learning environment that respects both indigenous knowledge and modern scientific principles. The research concludes that integrating local wisdom into science education fosters sustainability, scientific literacy, and cultural appreciation, preparing students to navigate complex global challenges while preserving traditional knowledge systems.
... Crystal palm sugar (CPS) is a derivative product of sap from various palm tree types like Arenga palm (Arenga pinnata), coconut tree (Cocos nucifera), palmyra palm (Borassus flabellifer), nipa palm (Nypa fruticans), and palm oil (Elais guineensis Jack) (Kurniawan, Jayanudin, Kustiningsih, & Adha Firdaus, 2018;Le, Lu, & Li, 2020). The CPS form is a coarse or fine crystal (Mirza, Alindra, & Yunior, 2022) instead of regular palm sugar, which is in the solid form of a cube, cylinder, cone, or sphere with a mass of about 250-1.000 ...
... The CPS form is a coarse or fine crystal (Mirza, Alindra, & Yunior, 2022) instead of regular palm sugar, which is in the solid form of a cube, cylinder, cone, or sphere with a mass of about 250-1.000 g, namely jaggery (Kurniawan et al., 2018). The CPS produce from fresh palm sap (Baharuddin, Muin, & Bandaso, 2007;Zuliana, Widyastuti, & Susanto, 2016) or jaggery as the raw material for CPS (Hikmah, Fadillah, & Putra, 2022;Siska, Nugroho, Handayani, & Syahruddin, 2022). ...
Crystal palm sugar (CPS) is crystal brown sugar produced from palm tree sap. The quality of CPS depends on the quality/freshness of the sap, while the sap quality depends on the tapping method and its freshness. This study aimed to determine the appropriate sap tapping time of Arenga palm (Arenga pinnata) for raw material in CPS processing. The sap tapping time was carried out at 3, 6, 9, and 12 hours, each with four replications. Sap tapping was done by adding five grams of sodium bicarbonate into the sap container. Parameters observed were sap pH, yield, chemical properties (moisture content, ash content, and reducing sugar content), and sensory properties (color, aroma, texture, and taste) of the CPS. The data were processed by ANOVA and polynomial regression. The results showed that sap tapping time significantly affected (p<0.05) the sap pH and reducing-sugar content of CPS, but not (p>0.05) the yield, water content, ash content, and sensory response of CPS. However, using quadratic polynomial regression shows that CPS yield is optimum by processing the palm sap at about seven hours of tapping time, i.e., 14.56% and 12.47% for coarse and fine CPS, respectively. Sap tapping time of 6.8-7.1 h is recommended to be practiced for producing the CPS to get the highest yield. The CPS produced from the sap with tapping time of 6.8-7.1 h has a reducing sugar content of 26.94% and overall hedonic characteristics of moderately like. The hedonic quality characteristics of the CPS are typical palm sugar for aroma, slightly brown for color, slightly hard for texture, and sweet for taste.
... The roots of the sugar palm trees can generate an dense and extensive system that penetrate to a depth of approximately 6 meters (Rianawati et al., 2021;Sari et al., 2021), serving a vital system in soil binding and preventing erosion (Azhar at al. (2021). The presence of sugar palm trees also contributes to the diversity preservation of palm tree species, which holds various benefits for the local community in Indonesia (Kurniawan et al., 2018). For instance, sugar palm trees are known for having shade tolerance and require a condition where they are sheltered by surrounding trees (Farida, 2017). ...
... The sap can also be processed into various products such as palm sugar, palm syrup or palm wine (Lempang, 2012), nata pinnata (Lempang, 2017;Ruslan et al., 2018), as well as for making vinegar (Adalina & Sawitri, 2021) and bioethanol (Effendi, 2010;Sembiring et al., 2019). Additionally, the core of mature palm tree trunks can be utilized for palm flour as it contains a significant amount of starch (Kurniawan et al., 2018). The young fruit, called "kolang-kaling," has digestive health benefits and often be used for sweets and an ingredient in cold beverages (Febriyanti et al., 2017). ...
... Palm leaves are used for roofing material and as wrappers for sugar and food, while the palm fiber is employed for brooms, handicrafts, and as a water-absorbing material (Ruslan et al., 2018). Additionally, extracts from the palm roots can be used as an insecticide and traditional medicine for treating kidney stones (Kurniawan et al., 2018). ...
The source of sap for the palm sugar industry owns by forest farmers generally comes from sugar palm trees that naturally grow at cultivated lands in forest area. Therefore, the sustainability of the industry highly depends on the population of sugar palm trees and their sap production. This research aims to analyze the density, frequency, distribution pattern of sugar palm tree population, and their implication for the total sap production. The data was collected using nested rectangular plots with a sampling intensity of 2.5%, covering individual number of sugar palm trees, another tree species, altitude, land-slope, solar radiation intensity, air temperature and humidity, and daily sap volume. The result shows that the sugar palm trees naturally grow in clumped pattern, with the population density of the trees varies according to each altitude zone. The highest density (39.5 individuals/ha) can be found at an altitude of 500-700 m above sea level and has a solar radiation intensity of 57.6% under forest garden stands. Further, the natural regeneration process plays a pivotal factor in determining the frequency, density, and population of sugar palm tree. Low values of frequency and population density of sugar palm tree indicates that the natural regeneration process occurred suboptimal. Consequently, it affected the development of both the trees and therefore influencing the average sap produced. The population of sugar palm trees can increase naturally if the availability of the parental tree is well maintained and the farmers do not use pesticides in controlling weeds, which can also kill sugar palm seedlings.
... Gula aren adalah salah satu bahan pemanis alam yang bersumber dari nira pohon aren. Berdasarkan laporan penelitian diperoleh informasi bahwa gula kelapa atau gula aren memiliki nilai indeks glikemik yang lebih rendah dibandingkan dengan gula tebu (Kurniawan et al., 2018;Phetrit et al., 2020). Lebih lanjut, "palm sugar" juga memiliki keunggulan berupa kaya akan unsur oligo (Cu, Fe, Mn, Br dan Zn), unsur mikro (P, Mg, Si, Cl, Na, S, Ca dan K) dan antioksidan (Sarkar et al., 2023). ...
Penentuan kondisi optimal proses pembuatan sirup aren cukup rumit karena terjadi perubahan mutu yang sangat cepat pada periode kritis dimana titik kritis sirup aren tercapai pada standar mutu nilai padatan terlarut sebesar 68-70 o Brix. Penelitian ini bertujuan untuk mengungkap hubungan antar parameter fisik nira aren selama proses pemasakan menjadi sirup aren. Massa aren yang digunakan untuk pemasakan 8,5 kg dengan kadar air 86,37% dan total padatan terlarut (TPT) 14 o Brix. Pemasakan ini menggunakan 3 zona meliputi fase pendidihan, fase penghilangan jumlah air volume besar dan zona pembentukan sirup. Energi pemasakan zona 1, 2 dan 3 secara berturut sebesar 9%, 78% dan 13%. Titik kritis pemasakan nira aren terjadi di zona 3 di fase pembentukan sirup yang dikonfirmasi dengan nilai indeks kecoklatan, TPT dan viskositas. Nilai atribut fisik sirup aren dengan pemasakan terbuka mencapai suhu akhir 102 o C, waktu pemasakan 220 menit, kadar air 20%, TPT 70 o Brix, viskositas 750 mPas, L* 53,95, a* 5,27, b* 37,50, ΔE 5,9 dan chroma 37,59. Persamaan empiris antar parameter: TPT-kadar air y = -0,9143x + 90,57; TPT-viskositas y = 9.266ln(x) + 13.053; TPT-waktu pemasakan y = 16.821e-0.012x ; TPT-energi panas y = 10304ln(x) – 22715. Hasil penelitian ini menemukan bahwa ambang batas kritis sirup aren pada parameter TPT antara 68-70 oBrix dimana nilai TPT lebih dari 70 o Brix akan berpotensi pembentukan inti kristal yang dihindari dalam pembuatan sirup aren.
... Palm tree classified into a family of palmae is one of the various plants found in the farming area. The sap of palm trees can be processed into palm sugar (or aren sugar) in the form of molded or granules (Ishak et al., 2013;Kurniawan et al., 2018). Baduy people make palm sugar as one of their livelihoods which is produced traditionally and sold to tourists as a souvenir. ...
... However, contaminated palm sap may not undergo much of a Maillard reaction when heated because the sucrose has already been consumed by the contaminating microbes which impact the quality of palm sugar in term of texture and color. In addition, the pH of palm sap will be below seven because of acid produced by microorganism activity and affects the sour taste which is irrelevant for palm sugar (Kurniawan et al., 2018). ...
Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individually and is frequently used as a souvenir for tourists. However, the data describing the safety of palm sugar in terms of microbial and heavy metal content have not been widely reported. This study aimed to analyze palm sugar’s safety on the basis of microbial and heavy metal content. Method: Palm sugars were obtained from 5 of 25 sugar makers in Kanekes village, Baduy using a purposive random sampling in April 2021. The analysis of Total Plate Count, Total Yeast and Mold Count, coliform, and heavy metal were conducted and their results were compared to the requirements of the International Commission for Uniform Methods of Sugar Analysis. Bacterial identification was conducted microscopically and molecularly using a conventional Polymerase Chain Reaction. The collected data were analyzed with the descriptive method. Results: The results demonstrated that the bacterial count of Baduy palm sugar was less than 30 Colony Forming Unit (CFU)/g; no yeast and mold were observed; negative results for the coliform test; and detected heavy metals were under the limitation of the International Commission for Uniform Methods of Sugar Analysis standards except for copper. The two found bacteria are non-pathogenic, namely Bacillus megaterium and Kocuria koreensis. Conclusion: The results of the research showed that Baduy palm sugar is safe in terms of microbiological and heavy metals. This research is expected to consist of useful information to the public based on the safety and quality of Baduy palm sugar, and consequently it can attract the attention of Indonesian tourists and even foreign tourists to visit Baduy.
