Results 11 to 20 of about 651,362 (186)

LIFE CYCLE ASSESSMENT OF GRANULATED COCONUT SUGAR PRODUCTION FARMERS LEVEL IN PURWOREJO

Jurnal Teknologi Industri Pertanian
Granulated coconut sugar is a powdered coconut sugar manufactured by Purworejo farmers from the sap of the coconut. Farmers' usage of simple technologies is the primary cause of environmental problems due to poor efficiency levels and uncontrolled ...
Fajar Rizki , Andes Ismayana, Moh Yani
doaj   +2 more sources

Physicochemical, and microbiological characteristics of probiotic dark chocolate bar sweetened with palm sugar and coconut sugar

Food Research, 2022
Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The
R. Nurhayati, N. Zulfa, E.R.N. Herawati, U. Laila   +3 more
openaire   +2 more sources

Financial Analysis of Coconut Sugar Production: A Case Study in Mempawah Regency, Indonesia

Caraka Tani: Journal of Sustainable Agriculture, 2022
Coconut is one of the key plantation commodities in the Mempawah Regency that needs to be developed. This is necessary in order to increase the income of coconut sugar craftsmen and also allow them gain knowledge of the industrial scale through ...
Ekawati Ekawati, Rahmatullah Rizieq, Ellyta Ellyta   +2 more
doaj   +2 more sources

Crystal Coconut Sugar: Health Benefits and Market Potential

Indonesian Journal of Food Technology
Crystal coconut sugar is a natural sweetener made from coconut sap through a heating and crystallization process resulting in fine-texturized sugar granules. This sugar has a low glycemic index ranging from 35 to 44, making it a healthier alternative to granulated sugar.
Nur Aini, Meriel Khansa Valyanto, Khansa Putri Rania, Lia Pebrianti, Mardatillah Mardatillah, Rasikhah Al-Umarajati, Muhammad Arianda Fairuz Zuhair   +6 more
openaire   +2 more sources

Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder

International Journal of Food Properties, 2022
It is difficult to develop instant coconut sugar and honey powders. Agglomeration could be used to increase the instant properties (physical and functional properties).
B. Nurhadi, V. Maidannyk, M. Djali, Elia Herlina Dwiyanti, Nastasya Putrinda Editha, Mandy Febrian   +5 more
semanticscholar   +3 more sources

Added Value Analysis and Affecting Factors in Coconut Sugar Processing

Jurnal Ilmu Pertanian Indonesia
The general goal of processing coconut sugar obtained from coconut sap is to maximize its added value. Purbalingga Regency is a major producer of coconut sugar in Central Java. Molded coconut sugar is the most commonly produced variety of coconut sugar.
Shofia Nur Awami, Amila Layaliya Faza
doaj   +2 more sources

Comparison of blood glucose responses by cane sugar (Saccharum officinarum) versus coconut jaggery (Cocos nucifera) in type 2 diabetes patients

Journal of Future Foods, 2022
Type 2 diabetic mellitus is a predominant metabolic disorder that has a direct impact on human health. Although scientific data are deficit, coconut jaggery has been suggested as a better alternative for cane sugar by some individuals.
Hewa Pathiranage Dilani Thilanka Hewa Pathirana, Isuru Wijesekara, Loku Liyana Waduge Chandi Yalegama, Chaminda Garusinghe, Madhura Arunoda Jayasinghe, Kande Pramuditha Waidyarathne   +5 more
doaj   +3 more sources

The effect of coconut sugar on cariogenic traits in streptococcus mutans

Revista da Faculdade de Odontologia de Porto Alegre, 2022
Aim: The consumption of foods rich in sugar is linked to several non-communicable diseases, including dental caries. Coconut sugar has systemic benefits due to its lower glycemic indexes (GI) than other table sugars.
Ariel Gourlart Rup, Rafaella Christina do Rêgo Marques, Marisa Maltz, Lina Naomi Hashizume, Naile Dame-Teixeira   +4 more
doaj   +2 more sources

Feasibility study about the use of element profiles determined by ED-XRF as screening method to authenticate coconut sugar commercially available

European Food Research and Technology, 2020
Financial gain is a main driver for committing food fraud and replacement of ingredients with cheaper alternatives is an easy way to do it. Coconut sugar is becoming popular as an alternative to beetroot or cane sugar due to its high mineral content and ...
T. Ždiniaková, M. B. de la Calle
semanticscholar   +3 more sources

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Food Research, 2017
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.
Karseno, Erminawati, Tri Yanto, Setyowati, R., Haryanti, P.   +4 more
doaj   +2 more sources