The Impact of pH And Temperature on the Crystallization Process of Coconut Palm Sugar

Equilibrium Journal of Chemical Engineering Pub Date : 2023-11-27 DOI:10.20961/equilibrium.v7i2.79964

Aulia Bunga Kencana, Erwana Dewi, Muhammad Taufik

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Abstract

ABSTRACT. This experiment concerns the optimization of coconut sugar production by using innovative processing methods. The raw material, coconut sap, is systematically collected through tapping coconut flowers to ensure consistency. Focusing on the process of coconut sap into coconut sugar in a convenient powdered form emphasizes a systematic approach. The research utilizes a controlled heating method with a crystallizer, introducing variations in pH and temperature. This research was to determine the best temperature and ph to produce coconut palm sugar products that comply with several SNI 3743: 2021 standards. To solve the problems associated with traditional palm sugar production emphasizes the need for innovative and efficient approaches. The results show that quality of palm sugar: sucrose content of 86.93%, moisture content of 1.03%, ash content of 1.65% and Pb content according to Indonesian Nasional Standard of palm sugar SNI 3743:2021. This systematic and innovative approach aligns coconut sugar with the quality standards specified in SNI 3743:2021, offering a high-quality and marketable formKeywords:Coconut sap, Palm Sugar, Volume, pH

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pH 值和温度对椰子棕榈糖结晶过程的影响

摘要本实验采用创新的加工方法优化椰子糖的生产。原材料椰子汁是通过采摘椰子花系统收集的，以确保一致性。将椰汁加工成方便的粉末状椰子糖的过程强调系统性。研究利用结晶器控制加热方法，引入酸碱度和温度变化。这项研究旨在确定最佳温度和 ph 值，以生产出符合 SNI 3743：2021 标准的椰子糖产品。要解决与传统棕榈糖生产相关的问题，需要采用创新和高效的方法。结果显示，棕榈糖的质量：蔗糖含量为 86.93%，水分含量为 1.03%，灰分含量为 1.65%，铅含量符合印尼国家棕榈糖标准 SNI 3743:2021。这种系统化的创新方法使椰子糖符合 SNI 3743:2021 中规定的质量标准，从而提供了一种高质量的适销形式关键字：椰子汁棕榈糖体积 pH值

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Equilibrium Journal of Chemical Engineering

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