Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)

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Kinetics of the Coconut Sap Physical Properties During Palm Sugar Processing Using Pan Evaporator and Vertical Type Double Jacket Stirred Crystallizer

Authors
A N Hanifah1, *, S Rahayoe2, A D Saputro2, R A Kusuma2
1Undergraduate student of Department of Agricultural and Biosystem, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta.
2Department of Agricultural and Biosystem, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta.
Corresponding Author
A N Hanifah
Available Online 10 March 2022.
DOI
10.2991/absr.k.220305.025How to use a DOI?
Keywords
crystallization; evaporation; modelling; palm sugar; physical quality
Abstract

Palm sugar is made from the evaporation and crystallization of palm sap turned into granules/powder. This research aims to analyze the physical kinetics of the coconut sap throughout the cooking process of palm sugar using pan evaporator and vertical type double jacket stirred crystallizer. Fresh coconut sap with a variety of capacities 5 litres, 10 litres, and 15 litres were cooked using pan evaporator until the sap saturated to thicken, following the process, the sap was crystallized using a vertical type double jacket stirred crystallizer. The crystallization process used a vertical type double jacket crystallizer until the palm sugar was formed. During the evaporation and crystallization process, the temperature, brix, and density were measured. The characterization of the product is conducted by water content, yield, particle size, and colour. Data on changes in physical properties were analyzed using avrami kinetics and 1-orde kinetics equations. The kinetics constants data were analyzed for their influence on the results of characterization. The results of the research on the evaporation process show that the temperature constant of 9.7x10-2 - 1.83x10-1/minute; density constants of 9.3x10-5 -1.1x10-4 kg/m3minute; the brix constant of 1.5x10-6 - 9.8x10-5%/minute. The process of crystallization shows that temperature constants of 2.0 - 3.7x10-2°C/minute; density constant of 2 - 6x10-3 kg/m3minute. Avrami kinetics and 1-orde can be used to predict the changes in physical properties during the process. The result of the physical characteristics of palm sugar shows that the water content appears 1.55-2.43%; the yield appears 13.57-24.37%; the fineness modulus appears 5.26-6.55 μm; the particle size appears 1.21-1.39 mm. In generals, the colour of palm sugar is brownish-yellow. The variations of capacity do not affect the physical quality of palm sugar.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
Series
Advances in Biological Sciences Research
Publication Date
10 March 2022
ISBN
10.2991/absr.k.220305.025
ISSN
2468-5747
DOI
10.2991/absr.k.220305.025How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - A N Hanifah
AU  - S Rahayoe
AU  - A D Saputro
AU  - R A Kusuma
PY  - 2022
DA  - 2022/03/10
TI  - Kinetics of the Coconut Sap Physical Properties During Palm Sugar Processing Using Pan Evaporator and Vertical Type Double Jacket Stirred Crystallizer
BT  - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
PB  - Atlantis Press
SP  - 166
EP  - 173
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220305.025
DO  - 10.2991/absr.k.220305.025
ID  - Hanifah2022
ER  -