| Autor: |
Haryanti, Pepita, Karseno, Handayani, Isti, Sulistyo, Susanto B. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2586 Issue 1, p1-8, 8p |
| Abstrakt: |
Coconut sap is a sweet, transparent, oyster-white liquid derived by tapping coconut inflorescent. This tapping procedure is usually carried out twice a day, at night and during the day, for around 15 and 9 hours, respectively. Coconut sap is especially sensitive to spontaneous fermentation because it contains sugar with a pH close to neutral. Coconut farmers generally use preservatives to keep the sap's quality throughout the tapping process. In this paper, a proximate analysis of coconut sap obtained during night (CTN) and in the daytime (CTD) were measured. The reducing sugar and amino acid profiles of coconut sap were also measured using High Performance Liquid Chromatography. This research aimed to determine the chemical composition of coconut sap at different tapping condition and variations of mangosteen peel powder concentration. The best preservative concentration of mangosteen peel powder was 0.84 g/L of coconut sap tapped during the daytime, according to the findings. This treatment yielded sap with chemical characteristic i.e. water content of 84.21%; ash content of 3.51% (db); protein content of 2.69% (db); total lipid of 0.10% (db) and total carbohydrate content of 94,62% (db). The CTN contained glucose and fructose of 0.85 and 1.04 g/100 g, respectively, higher than the CTD were 0.52 and 0.58 g/100 g. The CTN contained 13 amino acids which was lower than CTD. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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