Volatile components of coconut fresh sap, sap syrup and coconut sugar

International Food Research Journal

Volumn 14, Issue 1, 2007, Pages 45-49

  Purnomo, H ^a  

^a BRAWIJAYA UNIVERSITY   (Indonesia)

Author keywords

Coconut fresh sap; Coconut sugar; Sap syrup; Volatile components

Indexed keywords

EID: 84867677074     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Alli, L., Bourque, J., Metussin, R., Liang, R. and Yaylalayan. 1990. Identification of pyrazines in mapple syrup. Journal of Agriculture Food Chemistry, 38: 1242-1244.
2. Akochi, E-K., Alli, I. and Kernasha, S. 1997. Characterization of the pyrazines formed during the processing of mapple syrup. Journal of Agriculture Food Chemistry, 45: 3368-3373.
3. Anonymous. 1980. Coconut processing technology information documents parts 5 of 7. Domestic Coconut Food Processes, p. 152-170. Austria: United Nations Industrial Development Organization (UNIDO).
4. Apriyantono, A., Wiratna, E., Husarin, H., Nurhayati Lie, L., Judoamidjojo, M., Puspitasari-Neenaber, N.L., Budiyanto, S. and Sumaryanto, H. 1996. Analysis of volatiles of kecap manis (A typical indonesian soya sauce). In Taylor, A. J. and Mattram, D. S. (Eds). Flavour Science Recent Developments, p. 62-65. Cambridge: The Royal Society of Chemistry.
5. Hori, K., Somoda, J., Suryoseputro, S., Purboyo, R. B. R. A. and Purnomo, H. 2001(a). Utilization of/and preference for palm sugar by Indonesian and Japanese panelists. Journal of Asian Regional Association for Home Economics, 8 (4): 180-185.
6. Hori, K., Suryoseputro, S., Purnomo, H., Foe, K. and Hashimura, F. 2001(b). Indigenous technology of coconut sugar production in the village of Genteng, Banyuwangi (East Jawa) and Dawan, Klungkung (Bali) and the knowledge about palm sugar by Japanese young people. Bulletin of Fukuoka University of Education, 50 (V): 109-118.
7. Itoh, T., Matsuyama, A., Widjaya, C.H., Nasution, M.Z. and Kumendong, J. 1982. Compositional of nira palm juice of high sugar content from palm tree. Proceedings of IPB-JICA International Symposium on Agricultural Product, Processing and Technology.
8. Jatmika, A., Mahlil-Hamzah, A. and Siahaan, D. 1990. Alternatif produk olahan dari nira kelapa (Alternative processed coconut sap products). Buletin Kelapa Manggar, 3 (3): 37-57.
9. Nathanael, W.R.W. 1970. Coconut toddy tapping and cottage manufacture of treacle and jaggery. Ceylon Coconut Planters Review, 6: 63-65.
10. Purnomo, H. 1992. Sugar components of coconut sugar in Indonesia. ASEAN Food Journal, 7 (4): 200-201.
11. th Biennial International Congress of Asian Regional Association for Home Economics (ARAHE), p.1-6, July 17-20, Taipei.
12. Sumarmin. 1994. Pengaruh Penambahan kapur dan tatal kayu nangka terhadap mutu gula kelapa (Cocos nucifera Linn).(The effect of the addition of limestone and jackfruit bark on the quality of coconut(Cocos nucifera Linn) sugar). Bandar Lampung: Lampung University, Bachelor Thesis.
13. Widyaningsih, A. 1983. Mempelajari jenis bahan pengawet nira dan cara pembungkusan terhadap mutu gula kelapa (Cocos nucifera Linn) selama penyimpanan. (Study on the effect of different kind of sap preservatives and the wrapping method on the quality of coconut (Cocos nucifera Linn) sugar during storage). Bogor: Bogor Agriculture Institute, Bachelor Thesis.