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PEMBUATAN GULA SEMUT KELAPA (KAJIAN pH GULA KELAPA DAN KONSENTRASI NATRIUM BIKARBONAT) Making Coconut Palm Sugar

PEMBUATAN GULA SEMUT KELAPA (KAJIAN pH GULA KELAPA DAN KONSENTRASI NATRIUM BIKARBONAT) Making Coconut Palm Sugar

Solid coconut sugar as an alternative material for making coconut palm sugar is potential. This study aims to determine the effect of pH or degree of acidity in coconut sugar and concentration of Sodium bicarbonate thus generated will have optimum characteristic of coconut palm sugar. This study used a Randomized Block Design of two factors. The first factor is pH or degree of acidity in coconut sugar consist of 3 levels (6.50(±0.10); 7.00(±0.10); 7.50(±0.10)) and the second factor is the concentration of Sodium bicarbonate consisting of 3 levels (0.75%;1.00%;1.25% w/w), with 3 replications. Determination of the best treatment using Multiple Attribute method or Zeleny The best treatment value organoleptic parameters obtained from the coconut sugar with pH 7.00(±0.10) and the 1.25% of Sodium bicarbonate and the best treatment according to the value of physico- chemical parameters obtained from the coconut sugar with pH 7.50(±0.10) and the 0.75% of Sodium bicarbonate.
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T1  Lampiran Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on

T1 Lampiran Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on

buah dalam kurun waktu 1 minggu Jenis permen yang disukai beri peringkat 1 untuk produk permen yang paling disukai hingga 6 untuk produk permen yang kurang disukai Permen Keras deng[r]

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T1__BAB I Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Har

T1__BAB I Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Har

Secara teknis terminologi, hard candy merupakan campuran sukrosa dengan sirup glukosa yang dipanaskan pada suhu tinggi, sehingga bahan yang dipanaskan tersebut menjadi bening dengan ka[r]

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T1  Judul Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Har

T1 Judul Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Har

23 Gambar 4.2 Grafik Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Persentase Kadar Gula Reduksi, Kadar Gula Setelah Inversi, dan Kadar Sukrosa Hard Candy .... 24 Gambar 4[r]

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T1__BAB V Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Har

T1__BAB V Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Har

- Penggunaan gula semut kelapa sampai pada komposisi gula tebu : gula semut kelapa sebesar 125 g : 375 g menunjukkan adanya peningkatan kesukaan yang nyata terhadap warna hard candy.. [r]

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Product development of coconut palm sugar enriched with CPO and RPO as alternative food to overcome vitamin a deficiency

Product development of coconut palm sugar enriched with CPO and RPO as alternative food to overcome vitamin a deficiency

Minyak sawit merah merupakan sumber karoten yang paling potensial karena mengandung -karoten antara 500-700 ppm serta memiliki bioavailabilitas yang lebih baik daripada -karoten yang terdapat pada bayam dan wortel (Darnoko et al. 2002; Het Hof et al. 2000; Rice and Burn 2010). Beberapa penelitian telah menguji kemampuannya dalam memperbaiki status vitamin A pada berbagai studi pada manusia (Lietz et al. 2001; Zagre et al. 2003; Canfields et al. 2001; Radhika et al. 2003; Zeba et al. 2006). Ketersediaan sawit di Indonesia cukup berlimpah. Produksi sawit Indonesia mencapai 20,75 juta ton per tahun (KARVY 2010). Minyak sawit merah yang dihasilkan dari pengepresan mesokarp buah sawit adalah crude palm oil (CPO) yang masih mengandung gum, yang dikenal pula sebagai minyak sawit mentah (MSMn). Pengolahan lanjut dari CPO melalui proses degumming dan netralisasi alkali dihasilkan produk yang dikenal dengan nama red palm oil (RPO). Sehubungan dengan hal tersebut maka pemanfaatan baik CPO maupun RPO dalam upaya penanggulangan KVA merupakan langkah yang tepat melalui pengembangan produk pangan intervensi kaya provitamin A berbasis minyak sawit. Salah satu jenis pangan yang berpotensi adalah gula kelapa karena dikonsumsi secara luas di masyarakat.
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T1__BAB IV Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Ha

T1__BAB IV Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Ha

26 4.3.2 Kadar Gula Reduksi dan Kadar Gula setelah Inversi Dari hasil penelitian dapat dilihat bahwa kadar gula reduksi dan kadar gula setelah inversi dari produk hard candy yang di[r]

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T1__BAB III Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on H

T1__BAB III Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on H

Pembagian Waktu Pembuatan Hard Candy Hari 1 Hari 2 Hari 3 Hari 4 Hari 5 Variabel yang diamati pada penelitian ini meliputi sifat fisik dan kimia, terdiri dari analisis kadar air m[r]

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T1__BAB II Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Ha

T1__BAB II Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Composition on Ha

35 6 Bahan Tambahan 6.1 Pemanis Buatan 6.2 Pewarna Buatan Negatif Negatif Bahan utama dalam pembuatan hard candy adalah sukrosa, air, dan sirup glukosa atau gula invert, sedangkan bah[r]

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T1__Daftar Pustaka Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Compositi

T1__Daftar Pustaka Institutional Repository | Satya Wacana Christian University: Pengaruh Komposisi Gula Semut Kelapa dan Gula Tebu terhadap Karakter Fisikimiawi, dan Organoleptik Hard Candy = The Effect of Coconut Palm Sugar and Pure Cane Sugar Compositi

Pembuatan Gula Semut Dari Bahan Baku Gula Kelapa Cetak Dengan Suhu Akhir Pemasakan terhadap Kualitas Produk yang Dihasilkan.. Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Per[r]

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Penentuan Asam Lemak Bebas Dalam Coconut Fatty Acid Distillate (Cfad) Dan Palm Fatty Acid Distillate (Pfad) Dengan Metode Titrasi

Penentuan Asam Lemak Bebas Dalam Coconut Fatty Acid Distillate (Cfad) Dan Palm Fatty Acid Distillate (Pfad) Dengan Metode Titrasi

Dapat mengetahui faktor-faktor apa saja yang menyebabkan kadar asam lemak bebas tinggi pada minyak kelapa Coconut Fatty Acid Destillate dan minyak sawit Palm Fatty Acid Distillate dan dapat mengetahui cara menganalisa kadar asam lemak bebas dengan metode volumetri.

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Rate of browning reaction during preparation of coconut and palm sugar

Rate of browning reaction during preparation of coconut and palm sugar

The objective of this research was to analyse the rate of browning reaction during preparation of palm and coconut sugar. Brown colour formation during preparation of coconut sugar at a laboratory scale followed a zero order reaction with a constant of formation ( k ) equal to 5.15×10 −3 AU min −1 (AU=Absorbance Unit). The amount of glucose, fructose and sucrose decreased during this preparation and the decrease followed a zero order reaction for glucose, first order for fructose, whereas that for sucrose followed neither zero nor first order reaction. After 90 min boiling (when the coconut sugar was formed), the amounts of glucose, fructose and sucrose left were 27.7%, 35.7% and 83.7% of the initial amount, respectively. The relative percentage area of furans and pyrazines increased during the preparation of coconut sugar and this increase followed a first order reaction for both.
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Penentuan Asam Lemak Bebas Dalam Coconut Fatty Acid Distillate (Cfad) Dan Palm Fatty Acid Distillate (Pfad) Dengan Metode Titrasi

Penentuan Asam Lemak Bebas Dalam Coconut Fatty Acid Distillate (Cfad) Dan Palm Fatty Acid Distillate (Pfad) Dengan Metode Titrasi

Telah dilakukan analisa untuk menentukan kadar Asam Lemak Bebas (ALB) pada Coconut Fatty Acid Destillate (CFAD) dan Palm Fatty Acid Destillate (PFAD) di PT. Palmcoco Laboratories. Sampel yang dianalisa berasal dari Dumai, Surabaya dan Tanjung Priok. Metode yang digunakan dalam menentukan kadar asam lemak bebas dalam CFAD dan PFAD ini adalah metode titrasi volumetri.

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Penentuan Deoteration Of Bleachability Index (DOBI) Pada Crude Palm Oil (CPO) dan Crude Coconut Oil (CNO) Secara Spektrofotometri di PT. Palmcoco Laboratories

Penentuan Deoteration Of Bleachability Index (DOBI) Pada Crude Palm Oil (CPO) dan Crude Coconut Oil (CNO) Secara Spektrofotometri di PT. Palmcoco Laboratories

Puji syukur penulis panjatkan kepada Tuhan Yesus Kristus atas Kasih Karunia-Nya sehingga penulis dapat menyelesaikan tugas akhir yang diberi judul “ PENENTUAN Deoteration Of Bleachability Index (DOBI) PADA CRUDE PALM OIL (CPO) DAN CRUDE COCONUT OIL (CNO) SECARA SPEKTROFOTOMETRI DI P.T PALMCOCO LABORATORIES ”. Karya ilmiah ini disusun untuk melengkapi salah satu persyaratan agar dapat menyelesaikan pendidikan Diploma-III Kimia. Dalam kesempatan ini, penulis mengucapkan banyak terimakasih kepada kedua orang tua penulis ayahanda (Alm) Drs.U Simamora dan ibunda L.R Manulang yang telah memberikan kasih sayang dan doa kepada penulis serta dukungan baik moril maupun materil sehingga penulis dapat menyelesaikan pendidikan ini.
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ADDED VALUE COCONUT SUGAR ANALYSIS AND DEVELOPMENT STRATEGY AGROINDUSTRY SOYSAUCE "SRK" BRAND IN PACITAN

ADDED VALUE COCONUT SUGAR ANALYSIS AND DEVELOPMENT STRATEGY AGROINDUSTRY SOYSAUCE "SRK" BRAND IN PACITAN

This study aims to identify the magnitude of the added value coconut sugar to produce soy products in agroindustrial soysauce "SRK" Brand, analyzing the internal and external factors that influence the marketing of soysauce "SRK" Brand and seek alternative strategies that are appropriate to the business climate and determining strategic priorities which can be applied in the soysauce market "SRK" Brand. This research was conducted in the agroindustry soysauce "SRK" in Pacitan. The calculation of the value-added Hayami method while to formulate development strategies using several analytical tools such as analysis IFE matrix, EFE matrix analysis, SWOT analysis, and analysis QSPM. The analysis shows the added value coconut sugar to produce soy products amounted to USD 2788.5 per kg of sugar with added value ratio of 14.03%. Gains derived soy sauce is USD 2188.5 by a margin of 78.48%. Based on the added value and benefits of soysauce, the agroindustry to be developed and provide benefits for the agro-industry. The results of the analysis of IFE matrix, EFE, and IE position agroindustrial position V cells, which area in quadrant V is the growth area of stability with the concentration strategy through horizontal integration or stability. While based on the matrix agroindustrial soy sauce grand strategy is in quadrant I in which the position of the high growth market and has a strong competitive. Priority preferred strategy is based on the calculation QSPM is to improve the quality of packaging as a promotional tool to attract and different from competitors' products.
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FINANCIAL FEASIBLITY ANALYSIS AND MARKETING OF COCONUT SUGAR AGROINDUSTRY IN NATAR DISTRICT SOUTH LAMPUNG

FINANCIAL FEASIBLITY ANALYSIS AND MARKETING OF COCONUT SUGAR AGROINDUSTRY IN NATAR DISTRICT SOUTH LAMPUNG

This research had purposes to: (1) analyze the financial feasibility of coconut sugar agro- industry in Natar District, South Lampung, (2) analyze the influence of the change in production cost, coconut sugar price and number the production result on financial feasiability of coconut sugar agro-industry in Natar District, South Lampung, (3) analyze the efficiency of coconut sugar marketing system in Natar District, South Lampung. Location of the research was chosen purposively. The primary data was collected by interviewing farmers and using structured questioners. The secondary data was collected from literatures, news paper, and information from some institutions, such as Horticulture Department and Central Bureau of Statistics. This research lasted for three months, from May until June 2010. The analysis consist of agro-industry financial feasibility such as NPV, IRR, Gross B/C Ratio, Net B/C Ratio, Payback Period, and Sensitivity, and also the analysis of pay off point to know the position of coconut sugar agro-industry ’s break event point. In addition, marketing analysis consist of marketing channel, marketing margin, and price transmission elasticity(Et).
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The Effect of Alkali Treatment on Metal Content In Sugar Palm Fiber.

The Effect of Alkali Treatment on Metal Content In Sugar Palm Fiber.

are not detected by the XRF test. Then, quantitative analysis of the five highest elements of metal in the palm sugar fibers are respectively silicon, calcium, phosphorus, potassium and their respective percentages are 43.2 %, 34.5 %, 8.4 %, 7.1 %, and 3 %. In relation to the ability of the radiation protection of high-frequency electromagnetic waves that ionize the metallic element with light atomic weight absorb neutron particles whereas metallic elements with high atomic weights can withstand gamma radiation. Metallic elements with light atomic weight, among others, are aluminum, silicon, and phosphor and those with high atomic weight are iron, nickel, and copper, then, for the protection of low-frequency electromagnetic wave radiation is not ionized, metals generally have free electrons in each atom making surface material more conductive where a conductive material reflects incoming electromagnetic waves, as is known, reflection is one of the mechanisms of a shield or protection from a material as well as absorption (Roh, 2008).
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Melakukan Analisis Komposisi Asam Lemak Dan Identifikasi Posisi Asam Laurat dalam Minyak Kelapa Murni dan Minyak Inti Sawit

Melakukan Analisis Komposisi Asam Lemak Dan Identifikasi Posisi Asam Laurat dalam Minyak Kelapa Murni dan Minyak Inti Sawit

Tujuan penelitian ini adalah untuk mengevaluasi komposisi minyak kelapa murni virgin coconut oil = VCO dan minyak inti sawit palm kernel oil = PKO berdasarkan komposisi asam lemak jenuh[r]

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Institutional Repository | Satya Wacana Christian University: Perancangan Identitas Produk dan Media Promosi Gula Aren Legen Arum Desa Tlawah Sumowono

Institutional Repository | Satya Wacana Christian University: Perancangan Identitas Produk dan Media Promosi Gula Aren Legen Arum Desa Tlawah Sumowono

Legen Arum is a native palm sugar brand traditional processly by Mekar Sari group in Tlawah vilage Sumowono which is still new and do not have a product identity and promotion media. For the function of identity is to increase brand awareness and image in the minds of the consumer when it is displayed in consistent way and for the purpose of promotion product is to present and provide insight of a product to consumer. This research is aimed to design product identity that reflect the characteristics of Legen Arum that traditional palm sugar, natural, and healthy, to design promotion media that communicative and effective to be able reach the target consumers and displays valuable information for consumers with teaching new benefits of the existing brands. The final result of this design is to give new identity to Legen Arum palm sugar and its aplications and then promotional media such as poster and promotion media support that is display rack, hanging banner, social media, and merchandise as cup, tshirt, and jar to attract the attention of consumers.
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LOCAL ECONOMIC DEVELOPMENT-BASED ON FARMING MANUFACTURE OF COCONUT SUGAR IN WEST SEI KEPAYANG DISTRICT

LOCAL ECONOMIC DEVELOPMENT-BASED ON FARMING MANUFACTURE OF COCONUT SUGAR IN WEST SEI KEPAYANG DISTRICT

This research was conducted in the district of West Sei Kepayang which is a centre of regional production of coconut plants in Asahan regency.The research used descriptive survey method. Sulianto et al (2013) used the same method to describe matters relating to the availability of coconut sugar, so it can show that coconut sugar deserves to be developed as a local economic activity. This research data is primary and secondary data obtained through interviews, observation and documentation. Samples were coconut farmers with coconut sugar craftsman status.
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