The use of coconut (Cocos nucifera L) flesh and water to improve the physicochemical properties of palm sugar syrup

Abstract

Palm sap is a sweet and colorless liquid obtained by tapping the stem of the male flowers of sugar palm (Arenga pinnata). Palm sap can be used as one of the sources in the manufacture of liquid brown sugar to replace cane sugar. Adding coconut water and flesh can improve the physical and chemical properties of palm sugar syrup. The purpose of this research is to find out the effects of the addition of coconut water and flesh to the physical and chemical properties of palm sugar syrup. The experiment is conducted using a Randomized Block Design (RBD), consisting of two factors. The first factor is the addition of coconut water with 3 levels (0%, 10%, and 20%) and the second factor is the addition of coconut flesh with 2 levels (0% and 1%); each treatment is replicated three times. Observation variables include total dissolved solids (°Brix), color intensity, and viscosity. The best treatment is obtained from the addition of 20% coconut water without coconut flesh with 75°Brix, pH 6.6, 1.26 viscosity (103 cPs), lightness level (L*

) 30.5, redness level (a*

) 23.5, yellowness level (b*

) 22.0. Sugar content identification shows that the levels of sucrose, glucose, and fructose are 69.84%, 29.45%, and 30.76%, respectively. It is concluded that the addition of fresh coconut water can improve the physicochemical properties of palm sugar syrup.