Development of Coconut Sugar Production in Local Industry Level

Abstract

 The objective of this research were to study the optimum of coconut sugar production and to obtain the condition in terms of temperature, pH and sugar content. The invert sugar, viscosity, pH, and color were analyzed. The result was found that the coconut sugar processing at the temperature 95°C for 90 minutes was the optimal condition for the coconut sugar bar. The obtained sugar had 35.46 of the total color difference (ΔE) with less brown color, 6.70 % of the invert sugar and 0.30 Pa.S of the viscosity. For the result of pH, the coconut sugar processing at pH 5.5-6.0 with non-control temperature gave more the optimum quality of coconut sugar than the coconut sugar at low pH condition. The ΔE, viscosity and the percent invert sugar were 24.12-25.60, 6.38-6.54 Pa.S, and 2.45-3.08 %, respectively.