Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by FolinCiocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity) as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.

<p><span class="fontstyle0">Krisis energi dan bahan bakar sudah terjadi sejak akhir tahun 1970, sehingga awal tahun 1980 mulai<br />dipikirkan tentang kemungkinan habisnya cadangan bahan bakar dari sumber yang tidak terbarukan dan mencari<br />sumber bahan bakar alternatif. Salah satu cara untuk mengurangi konsumsi minyak tanah adalah pemanfaatan<br />dan penggunaan limbah hasil pengolahan kelapa sawit (PKS) menjadi briket bioarang, dimana bahan-bahan<br />penyusunnya berasal dari tandan kosong dan cangkang kelapa sawit. Tujuan penelitian secara umum untuk<br />mendapatkan formulasi dasar yang optimum dalam mendapatkan mutu briket bioarang yang memiliki standar<br />mutu diantaranya: kadar air, kadar abu, kadar zat menguap, kadar karbon terikat, kerapatan, keteguhan tekanan,<br />dan nilai kalor. Adapun tujuan khusus penelitian: (1) mengetahui pengaruh perbandingan komposisi cangkang<br />dan tankos kelapa sawit; (2) mengetahui pengaruh perlakuan penambahan konsentrasi perekat kanji; dan (3)<br />mengetahui interaksi antara perlakuan perbandingan penambahan komposisi cangkang dan tankos kelapa sawit<br />dengan perlakuan penambahan konsentrasi perekat kanji terhadap mutu briket bioarang.<br />Penelitian yang dilakukan merupakan eksperimental faktorial dengan rancangan percobaan Rancangan<br />Acak Kelompok (RAK). Faktor yang dicoba dalam penelitian adalah: (1) perlakuan perbandingan komposisi<br />cangkang dan tankos kelapa sawit (P), terdiri dari 4 taraf; perbandingan komposisi cangkang dan tankos 1:10<br />(P1), perbandingan komposisi cangkang dan tankos 1:15 (P2), perbandingan komposisi cangkang dan tankos<br />1:20 (P3), perbandingan komposisi cangkang dan tankos 1:25 (P4), dan (2) perlakuan konsentrasi perekat kanji<br />yang digunakan (K), yang terdiri dari 4 taraf ; konsentrasi 0 % kanji (K0), konsentrasi 2 % kanji (K1),<br />konsentrasi 4 % kanji (K2), konsentrasi 6 % kanji (K3). Hasil pengamatan di uji dengan </span><span class="fontstyle2">Analisis of Variance<br /></span><span class="fontstyle0">(ANOVA) dan untuk mengetahui perlakuan yang berbeda, maka analisis dilanjutkan dengan analisis regresi dan<br />uji (DMRT) pada taraf 5 %.<br />Hasil penelitian menunjukan bahwa penambahan konsentrasi perekat kanji (K) dengan perbandingan<br />komposisi bahan cangkang dan tandan kosong kelapa sawit (P) maupun interaksi antara keduanya (K x P)<br />memberikan pengaruh sangat nyata terhadap variabel pengamatan kadar air, kadar abu, kadar zat menguap,<br />kadar karbon terikat, kerapatan, keteguhan tekan maupun nilai kalor bakar briket bioarang. Perlakuan K0P1<br />menghasilkan nilai kadar air paling kecil (5,7 %); K1P1 menghasilkan nilai kadar abu paling kecil (13,1 %);<br />K0P4 menghasilkan nilai kadar zat menguap paling kecil (21,4 %); dan menghasilkan nilai kadar karbon terikat<br />paling besar (59,7 %); K3P2 menghasilkan nilai kerapatan paling besar (1,5 g/cm</span><span class="fontstyle0">3</span><span class="fontstyle0">); dan menghasilkan nilai </span><span class="fontstyle0">keteguhan tekan paling besar (24,3 kg/m</span><span class="fontstyle0">2</span><span class="fontstyle0">); K0P3 dan K1P3 menghasilkan nilai kalor bakar paling besar (5169 </span>kal/g dan 5069 kal/g).</p>

Jelly drink has the consistency of a gel that is weak , so that the children preferred. Coconut sugar is also known as a natural sweetener that is safe for the body , so it is possible to use as a sweetener jelly drink. The research aims to 1) study the effect of sugar on the physicochemical and sensory properties jelly drink, 2) the effect of glucose concentration on the physicochemical and sensory properties of jelly drink, and 3) determine the level of preference for products jelly drink. The research methode that used was experiment completely randomized block design with two factors and 3 replications. The first factor is the type of sugar (J) consists of three levels, namely: J1 = Liquid Coconut Sugar, J2 = Soliduified Coconut Sugar, and J3 = Cane Sugar. The second factor is the concentration of sugar (K) which consists of three levels ie: K1 = 14%, K2 = 15%, and K3 = 16%. The results showed that the treatment effect on the type of viscosity, color, sweetness, sugar distinctive flavour, and texture of jelly drink. The sugar concentration affects the syneresis and viscosity jelly drink.. the combination treatment of type and concentration of sugar does not give effect to the preference level of the product jelly drink.

No abstract

Coconut shell extract contains phytochemical compounds tannins, saponins and steroids which are thought to act as antimicrobial compounds. This makes coconut shell extract has great potential as a natural preservative, one of which is the natural preservative coconut sap. This study aims to know the effect of coconut shell type, extraction time, extraction temperature and the combination of the three treatments on the antimicrobial activity and phytochemical extracts produced. This study using a Randomized Block Design (RBD). The factors tested were coconut shell type consisting of: fresh old coconut shell; dry old coconut shell; fresh young coconut shell; dry young coconut shell; length of extraction time consisting of: 3 and 5 hours’ extraction time, and extraction temperature consisting of: 28°C and 70°C. The variables observed in this study include microbiological and phytochemical variables. The results showed that all type of coconut shell extract contains phytochemical compounds such as tannin, saponins, and some samples contain steroid compounds and had the ability of antimicrobial activity, especially in the bacterium A.aceti. The combination of a dry old shell with an extraction time of 3 hours and extraction temperature of 28°C has the highest antimicrobial activity against A.aceti bacteria with inhibition zone diameter of 13.25 mm, positive containing phytochemical compounds tannins, saponins and steroids and contains total phenol levels of 18.67 mg/100g.