COMPARISON CHARACTER PHYSIQUE AND CHEMISTRY SUGAR RED COCONUT PALM (Elaeis guineensis Jacq.) WITH BROWN SUGAR COCONUT ( Cocos nucifera )

Abstract

Palm sap can be used as raw material for making brown sugar, but the glucose and calorie content is not yet known so the quality cannot be compared with brown sugar made from coconut sap, so a comparison of the glucose content and calorie content of palm palm sap brown sugar and brown sugar was carried out. coconut sap. Brown sugar is a food ingredient made from palm sap from coconut, sugar palm and palm oil. This research aims to determine the glucose content and calorie content of palm brown sugar and coconut brown sugar. The experimental procedure starts from tapping palm sap and coconut sap, making brown sugar, testing a sample of 100% brown sugar palm sap, a sample of 100% brown sugar coconut sap, and 50% brown sugar palm sap 50% coconut sap. The research results showed that the highest glucose content was found in the second sample of 50% palm sap and 50% coconut sap, namely 4.45% and the highest calorie or total energy content was found in the third sample of 100% coconut sap with a total energy value of 408.27. Oil palm plants that do not produce and waste oil palm stems from replanting or land conversion are still present can be utilized by taking the sap as raw material for making brown sugar.