This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1191

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.

Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public’s negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.

/pdf/coconut-sugar-chemical-analysis-and-nutritional-profile-iv61g1d1.pdf

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

One of the household agro-industries that have been run for a long time by the people in Southeast Sulawesi is palm sugar agroindustry. Production activities often led to externality or external impact. Benefit externality in palm sugar industry is that the palm trees producing saps used to make palm sugar have ecological value. The existence of these plants can absorb carbon emissions and supports land and water conservation. The palm sugar production can also generate negative externalities because the needs for fuel are met by forest firewood. The environmental feasibility of an industry is now an important and strategic issue that must be addressed properly and the industrial performance should be improved continuously, so does the palm sugar domestic industry. Therefore, this study aims at determining the financial, economic, and environmental feasibility of the palm sugar domestic industry. The analytical method used was the Extended Benefit-Cost Ratio. The results of the study indicate that the palm sugar domestic industry was financially feasible (BCR 1.63) with Net Present Value (NPV) of IDR 79,108,459.75, economically feasible (SBCR 8.69) with NPV of IDR 613,547,754.74 and environmentally feasible (EBCR 9.48) with NPV of IDR 636,521,858.41.

Financial, Economic and Environmental Feasibility Analysis of Palm Sugar Domestic Industry in Kolaka Indonesia

This study analyzed the factor supporting formulate the empowerment model and find out empowerment model through interaction between aren farmer and environment. The results showed that social economic conditions of aren (Arenga Pinnata (Wurmb) Merr) farmers, among others: all of aren farmers were in the productive age (42 year old in average), their experience in farming practice between 5-35 years, their formal education were elementary school, most of them (68.75%) have dependents more than three people, and average aren farmers have 10-15 aren trees (Arenga Pinnata (Wurmb) Merr) . The existing programs about farmer empowerment only partial emphasis on the economic aspect that focused on cultivated plants without pay attention to various benefit (social, economic, and environmental benefit) of aren trees (Arenga Pinnata (Wurmb) Merr). Aren farmer empowerment model based on their interaction with the environment could increase the farmer’s income, ensuring the social value and sustainability of

/pdf/empowerment-model-of-aren-arenga-pinnata-wurmb-merr-farmer-16y6tkhiem.pdf

Empowerment Model Of Aren (Arenga Pinnata (Wurmb) Merr) Farmer Through Their Interaction With The Environment

Gelatin is a type of protein obtained from natural collagen found in skin and bones. This study aimed to see the effect of different types of acids on the characteristics of the gelatin produced from tuna fish bones. The method used in this research was exploratory with 3 treatments, which was used 3 types of acid solutions such as CH3COOH 3%, H3PO4 3% and HCL 3% in the gelatin extraction process. The obtained gelatin was yielded and analyzed to see the water content, ash content, protein content and pH value. The result showed that the obtained gelatin has different characteristics for each treatment. Extraction using 3% HCL produced the highest gelatin yield was 10.1%, while the extraction with CH3COOH 3% resulted gelatin in the highest protein content of 29.21%. In addition, extraction using H3PO4 3% produced gelatin with characteristics not much different from HCL 3%.

https://iopscience.iop.org/article/10.1088/1755-1315/1059/1/012049/pdf

Extraction of Gelatin from Tuna Fish Bones (Thunnus sp) on Variation of Acid Solution

Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aimed to evaluate the differences in the characteristics of bread made from chicken whole egg powder which was processed by oven drying and foam mat drying compared to bread made from fresh eggs. The results obtained show that bread from chicken whole egg powder which was processed by oven drying and foam mat drying was liked and accepted by consumers, especially from a sensory perspective (color, aroma, taste and texture), and even has a preference compared to bread made with the use of fresh eggs. The best formulation for bread was obtained from bread made using chicken whole egg powder processed using foam mat drying with color, taste, aroma and texture parameter value are 4.1, 4.3, 3.9 and 4.2 respectively, while the increasing volume was 289.6% and hardness value was 50.8 N/cm2. However, the characteristics of the bread produced using chicken whole egg powder from both the oven drying and foam mat drying were not much different from bread made using fresh eggs and can be a new alternative in food industry.

Application of whole egg powder processed by oven drying and foam mat drying in bread making

This study aims to determine the chemical characteristics and antioxidant activity of instant fish ball flour from tuna trimmings with the addition of various extracts of natural ingredients. This study used an exploratory method with 4 treatments, namely the addition of purple sweet potato extract, root tuber extract, carrot extract, butterfly pea extract and control. The results obtained were instant fish ball flour has protein content of about 19%, water content of about 8%, fat content of about 3%, ash content of about 1.5% and carbohydrate content of about 67-68% for all treatments. In addition, the fish ball flour obtained also had antioxidant activity of 8.47, 13.87, 25.27, 22.96, 17.64 ppm / 100 ppm for the control treatment, purple sweet potato, beetroot, carrot and butterfly pea, respectively. Overall the fish ball flour obtained has sufficient nutritional value and also functional value that can be used in the manufacture of fish balls.

https://iopscience.iop.org/article/10.1088/1755-1315/1182/1/012064/pdf

Characteristics and Antioxidant Activities of Instant Fish Ball Flour from Tuna Trimmings with Addition of Various Extracts from Natural Ingredients

This research about the substitutes of sugar cane that have the characteristics of a natural, valuable health, and have many functions for the preservation of nature. Brown sugar is a sugar substitute derived from palm plants, such as aren (Arenga pinnata (Wurmb) Merrill), coconut (Cocos nucivera), siwalan (Borassus flabellifer L.). This research aims to investigate the potential of resource, social and economic of brown sugar as a natural sweetener that can substitute sugar cane. The study shows that the aren trees which is the raw material of brown sugar is available in abundance, especially in mainland Southeast Asia, has high adaptability, it also serves as a forestry crop. Furthermore, brown sugar business can be done by people with low education, and in all age groups but predominantly in the range of productive age. Brown sugar is a natural sweetener because of its natural raw materials and the way of processing so valuable health. Economically, brown sugar has proven to be a source of livelihood and feasible to be developed. The implication of this study is about information to explore the potential of resources, social, and economics of brown sugar as a natural sweetener internationally.

/pdf/potency-of-natural-sweetener-brown-sugar-1pq0wmyfyc.pdf

Potency of Natural Sweetener: Brown Sugar

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Papers

Extraction of Gelatin from Tuna Fish Bones (Thunnus sp) on Variation of Acid Solution

Application of whole egg powder processed by oven drying and foam mat drying in bread making

Characteristics and Antioxidant Activities of Instant Fish Ball Flour from Tuna Trimmings with Addition of Various Extracts from Natural Ingredients

Potency of Natural Sweetener: Brown Sugar