Innovation of Local Food of Banten-Palm-Sugar-Soybean-Extract Powder as a Nutritious Sweetener and Drink

Yeyen Maryani^1,2, Widya Ernayati Kosimaningrum^1,2*, Herayati¹, Ika Rifqiawati³, Ina Indriana^2,4, Ahmad Buhari⁵, Agus Rochmat¹, Hani Nurul Fadhilah¹ and Muhammad Farhan¹

¹Department of Chemical Engineering, University of Sultan Ageng Tirtayasa, Serang, Banten, Indonesia

² Center of Local Food Innovation, University of Sultan Ageng Tirtayasa, Serang, Banten, Indonesia

³ Department of Biology Education, University of Sultan Ageng Tirtayasa, Serang, Banten, Indonesia

⁴Department of Economic and Business, University of Sultan Ageng Tirtayasa, Serang, Banten, Indonesia

⁵Department of Agriculture, University of Sultan Ageng Tirtayasa, Serang, Banten, Indonesia

Corresponding Author E-mail: widya.ernayati@untirta.ac.id

Palm sugar is one of the potential commodities in Banten Province, Indonesia. The palm sugar-based innovations are needed to increase the palm sugar market. One of the innovations proposed in this research was the production of palm sugar-soybean extract which can be used as a powdered drink or sweetener in a practical form. This research aimed to study the effect of the palm sugar to soybean extract ratio on the hedonic test responses and nutritional value. Palm sugar solution and soybean extract were mixed in various ratios namely 80:20, 70:30, and 60:40 on a volume basis. The solution mixture was heated to evaporate all water and form a palm sugar-soybean extract crystal. The crystal was then crushed and sieved into an 80-mesh powder. The ratio of 70:30 resulted in the best product composition which obtained “like very much” responses and contained the best nutritional value namely 91.15 % of total sugar, 4.66 % of protein, and 1.12 % of fat. The products also contained antioxidants and essential elements.

Palm Sugar; Powder Drink; Soybean Extract; Sweetener

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