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Development of Crystallized Palm-Syrup Sugar as A Natural Sweetener

A. MAIN IDEA Introduction

Palm syrup has a high potential to become a new sweetener which is natural andchemical-free, but it is contains a lot of invert sugar, so difficult to develop it to be a new

product. Because of that, develop of crystallization method of the palm syrup was needed. Materials and Methods

Paragraph 1: The soluble solid content of palm syrup that is analyzed is usually notless than 18 oBrix.

Paragraph 2: Some of chemical materials that were needed in the analysis process. Paragraph 3: Steps of crystallized palm-syrup sugar production. Paragraph 4: Chemical analysis was conducted to measure moisture content and water

activity.

Paragraph 5: Determination of sugar color with CIE system. Paragraph 6: Determination of storage time of crystallized palm-syrup sugar. Paragraph 7: Sensory characteristic of crystallized palm-syrup sugar using panelists. Paragraph 8: The Correspondence Analysis plot identified the trends of the focus

panel opinions related to the sensory attributes of the crystallized palm-syrup sugar. Results and Discussion

Paragraph 1: Crystallization occured at supersaturated syrup concentration of 832Brix with yield of 3-4 mm crystal size.

Paragraph 2: As crystallization period increased the CIE color values and C*

increased, which indicated the brighter color of mixture solution. Paragraph 3: Moisture content and water activity of the crystals decreasessignificantly.

Paragraph 4: The opinions across the panel groups on the color, flavor/taste attributesfor of the crystallized palm-syrup sugar itself and when mixing with the beverage ofchoices were not significantly different, except the odor.

ConclusionsProcess of produced crystallized palm-syrup sugar is natural and free of chemicals so it

has good color, unique flavor, and is promising to be a source of new natural sweeteners inthe market.

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B. RESUME Background

Most of Palm syrup is locally consumed and traditionally processed as the bottled palm juice, palm wine, and palm sugar. This syrup has unique odor and taste, so has high potential

to be a new sweetener which is natural and chemical-free. But since the raw palm syrup iscomposed of high invert sugar, it is quite difficult to develop or transform into the new product which create the higher value than the existing products. Thus, research in this journal was to develop the crystallized sugar formulation and processes from palm syrup.

Method The first step was prepare material such as palm syrup that has soluble solid content no

less than 18 oBrix and brown sugar. And then, raw palm syrup was evaporated at temperature92 3 oC. This process would produce supersaturated syrup with soluble solid content

between 60 oBrix and 85 oBrix (the soluble solid content that had gotten was mixture ratios ofsyrup and brown sugar were varied to get the final solution concentration prior tocrystallization occurred). Then, crystal would grow for 3, 6, 9, 12, 15 hours from thissupersaturated syrup. After that, conducted crystal separation and drying to get granulated/crystal sugar.

Next step of this process was chemical analyses of crystal sugar. This analyses consistof moisture content, water activity, and reducing sugar in the mixture solution. Besides that,color of the sugar was measured and accelerated shelf life testing (ASLT) of the crystallized

palm-syrup sugar was conducted too. After that, sensory characteristics of crystallized palm-syrup sugar evaluated by focus group, and the last analysis was statistical analysis.

Moisture content of crystal sugar was measured by sand pan technique, whereas water

activity was measured by equilibrating a sample in a chamber held at constant relativehumidity, and reducing sugar in the mixture solution was determined by Lane Eynommethod. The color of crystal sugar was determined in CIE system by a color reader. ASLT(Accelerated Shelf Life Testing) of the crystallized sugar was conducted at two testingtemperature, 30 oC and 50 oC for 30, 60, 90, and 120 days. Meanwhile, to sensorycharacteristic test, the writer used panelist that consist of thirty consumers that was selectedand separated into 3 groups; teenager, offices , and housewife. Its based on the occupationand the product usage. The panelist would be asked their opinion about productcharacteristics (the color, odor, and flavour) and package design comparing to the

commercial sweeteners. The last analysis that conducted was statistical analysis, where theexperiment was repeated at least three times and was conducted on separate lots of palmsyrup collected in different weeks. This experiment was designed as a randomized complete

block. Result and Discussion

The result of this experiment showed the crystallization occurred at supersaturatedsyrup concentration of 832 oBrix (~60% syrup and 40% brown sugar mix) that achievedhigh yield of 3-4 mm crystal size. The color of crystallized palm-syrup sugar on the reddish-

brown color, it was based on CIE system that showed when crystallization period increasedthe CIE color values (L*, a* and b*) and C* increased, which indicated the brighter color ofmixture solution. Meanwhile, for moisture content and water activity of the crystals was

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decreases significantly from 1,23% to 0,47% and 0,46 to 0,22. Thus, storage time for thissugar increased.

Acceptance score of sensory characteristics of crystallized palm-syrup sugar based onDRTA was not significantly different with predicted values.

The opinions across the panel groups on the color, flavor/taste attributes for of thecrystallized palm-syrup sugar itself and when mixing with the beverage of choices were notsignificantly different (p-value of 0.46, 0.14 and 0.14, respectively), except the odor with p-value of 0.002. Focus group result showed a favor of natural brown color and taste of thecrystals despite its slow dissolving in the beverage. The sweetness was perceived even with asmall amount of crystals was added, especially in group of office-staff panelists who wereidentified as the light-medium user.

ConclusionBased on the experiment and analysis, crystallized palm-sugar was created at

supersaturated syrup concentration of 832 oBrix (~60% syrup and 40% brown sugar mix)with high yield of 3-4 mm crystal size. Water activity of crystallized palm-sugar wasdecrease, thus made the crystallized palm-sugar be long lasting with Desired Real TimeAging (DRTA) for 120 days. The color, flavour, taste attributes for of the crystallized palm-syrup sugar itself and when mixing with the beverage of choices were not significantlydifferent, except the odor. So, the crystallized palm-sugar had good quality and is potential to

be a new sweetener.

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C. DIFFICULT WORDS/ SPECIFIC TERMS1. Invert sugar is a mixture of equal parts of glucose and fructose resulting from the

hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificiallyfor use in the food industry.

2.

Differed is to be unlike or distinct in nature, form, or characteristics. This word haveanother meaning, it is to be of unlike or opposite opinion : disagree. 3. Accelerated shelf li fe testing (ASL T) is an important part of the self-life testing done

during any product development cycle. Key data on the chemical and physical changesto a product are required in order to effectively develop and market it. Companies mayuse various methods, and different methods are used for diferrent products.

4. Prior is existing or coming before in time, order, or importance. It has same meaningwith earlier, previous, preceding, foregoing, antecedent, and advance.

5. Brown sugar is not a natural sugar product like raw, brown-colored sugars; it is whitesugar (sucrose) with some of the molasses added back in. During the refining process,the molasses in the sugar is spun off into a separate product (molasses is considered a

by-product of sugar refining). Brown sugar contains from 3.5% molasses (light brownsugar) to 6.5% molasses (dark brown sugar).

6. Odor is property of a substance that activates the sense of smell or a sensation perceived by the sense of smell/ scent.

7. Degrees Brix is (symbol Bx or Brix) is the sugar content of an aqueous solution. Onedegree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength ofthe solution as percentage by weight (% w/w). If the solution contains dissolved solidsother than pure sucrose, then the Bx only approximates the dissolved solid content.

8. Panelist is a member of small group of persons gathered for formal public discussion, judging, playing a radio or television game, etc.

9. Despite is used as a preposition when something happens even though it might have been prevented by something else.

10. Crystallisation is a separation technique that is used to separate a solid that hasdissolved in a liquid and made a solution.

11. Saturated solution is a solution that has as much solid dissolved in it as it can possiblycontain.

http://www.merriam-webster.com/dictionary/disagreehttp://www.thenibble.com/reviews/main/honey/sugar-syrup-glossary4.asp#molasseshttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Weight_percenthttp://en.wikipedia.org/wiki/Weight_percenthttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Sugarhttp://www.thenibble.com/reviews/main/honey/sugar-syrup-glossary4.asp#molasseshttp://www.merriam-webster.com/dictionary/disagree