The effect of regional source of solid coconut sugar and additional concentration of activated carbon on the quality of pandanus-scented coconut sugar syrup
Keywords:
activated carbon, coconut sugar syrup, reprocessing, solid coconut sugarAbstract
This research aimed to find the best regional source of raw materials for the manufacture of coconut sugar syrup and the right concentration of activated carbon during processing of the pandanus-scented coconut sugar syrup. The experiment was set up into a randomized factorial design with two factors: the first factor was the regional source within Indonesia of the solid coconut sugar (Malang, Blitar, or Trenggalek) and the second factor was the concentration of activated carbon (5%, 10%, 15%). The results of an organoleptic test of the sugar syrup showed no regional source effect, while the concentration of the activated carbon similarly had no significant effect on color, scent, and flavor. The best results were obtained with the solid coconut sugar from the Blitar region and with activated carbon at 5%. Quality measures of the pandanus-scented coconut sugar syrup from the best treatment were: total sugar of 67.88%, the water level of 29.46%, and ash level of 2.58%.
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