1

COCONUT SUGAR FROM COCONUT SAP (COCOS NUCIFERA L.): THE

POTENTIAL OF COCONUT SAP AS ALTERNATIVE SUGAR

Dorothy Joy Aboy

Julia Althea Acedera
Nicole ann Balanday
Grace ann Bere
Arlene cardiño
Irischelle Atencio
Jairus Cuadra
Shiela bea Cornejo

A RESEARCH PROPOSAL
Submitted in Partial Fulfillment
Of the Requirements for the Subject
PRACTICAL RESEARCH 1
SCIENCE TECHNOLOGY ENGINEERING AND MATHEMATICS (STEM)
Department of Senior High School
PAMBUJAN NATIONAL HIGH SCHOOL
Pambujan, Northern Samar

JUNE, 2023
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TABLE OF CONTENTS

Page

TITLE PAGE…………………………………………………………………i

TABLE OF CONTENTS…………………………………………………….ii

CHAPTER ONE : INTRODUCTION………………………………………1

Context and Rationale………………………………………………….1

Research Questions…………………………………………………….3

Objectives of the Study………………………………………………...4

Scope and Limitation of the Study…………………………………….5

Importance of the Study……………………………………………….5

Scientific Basis………………………………………………………..7

Definition of Terms…………………………………………………...9

CHAPTER TWO: REVIEW OF RELATED LITERATURE.. …………10

CHAPTER THREE: MATERIALS AND METHODS…………………..15

Research Method……………………………………………………..15

Materials……………………………………………………………...15

Equipment and Utensils………………………………………………16

Procedure……………………………………………………………..16

Evaluation of the Product……………………………………………19

Statistical treatment…………………………………………………..19

BIBLIOGRAPHY…………………………………………………………..21
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Chapter One

INTRODUCTION

Context and Rationale

The coconut tree is known as the “tree of life” because every part of its entire

structure, from leaves to roots, offers sustainable benefits for human existence.

Coconut sugar, derived from the sap of coconut tree flowers, is a traditional

sweetener in Southeast Asia. It is rich in sucrose, has a caramel-like flavor, and is

minimally processed without added chemicals. Coconut palms are widely cultivated in

tropical countries, and the sap is used to make vinegar, beverages, wine, and coconut sugar.

The study of ‘Decreasing Return to Scale in Cottage Industries: Empirical Evidence

from the Coconut Sugar Industry in Banyumas, Indonesia’ (Badriah et. Al 2022) indicated

that decreasing returns to scale was a problem for the domestic production of coconut

sugar. These findings shows that the production of coconut sugar is not very effective with

labor and financial capital inputs having a significant positive share. To increase input

productivity and production efficiency, more effective production techniques and

technologies are needed, as well as stronger partnerships with related parties.

The study of Coconut Sugar Quality Control Analysis of Home-industry in Central

Java (Susanti et. Al, 2021) The Six Sigma Method was used to identify the defective

product and evaluate the current process capacity at Ngudi Lestari. The data showed that

nine potential critical to quality affects sugar, and the production was still uncontrollable.

The sigma value was sufficient, reaching the average sigma level of industry in the United

States.
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The study on coconut sugar is not yet widely known. Only a few people have

enough knowledge to make coconut sugar. Therefore, there is only limited data and

information available, and few studies have been conducted on the subject.

The current study on coconut sap sugar employs a systematic research approach to

evaluate its properties and potential applications. It includes collecting samples from

various sources, laboratory analysis, controlled trials, comparison of properties with other

sweeteners, and statistical methods to identify significant findings.

The purpose of this study is to introduce the potential of coconut sugar to the

coconut farmers as an alternative sugar to accommodate the lack of sugar production in the

community. It can also help improve livelihoods and economic prospects. Additionally, it

can encourage the use of resources that are readily available locally and support sustainable

agricultural methods. Communities may have a significant and long-lasting impact on their

well-being and local economies by utilizing the potential of this natural resource.
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Research Questions

The goal of this study is to measure the acceptability of coco sugar in terms of

appearance, aroma, taste, sweetness and texture.

Specifically, this study answers the following questions:

1. What is the difference between coconut sap syrup and commercialized sugar in

terms of;

a.color;

b. taste;

c.texture;

d. aroma

1. What is the difference between commercial sugar and coconut sap sugar?

a.color;

b. taste;

c.texture;

d. aroma

3. What is the appropriate temperature level making good quality coconut sap sugar?

a. 100 ̊ C

b. 180 ̊ C
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Objectives of the study

The goal of this study is to measure the acceptability of coco sugar in terms of

appearance, aroma, taste, sweetness and texture.

Specifically, this study aims to:

1. Determine the difference between commercial sugar and coconut sap sugar;

a.color;

b. taste;

c.texture;

d. aroma

3. What is the appropriate temperature level making good quality coconut sap sugar.

a. 100 ̊ C

b. 180 ̊ C

Scope and limitation

This study will focus more on about the product derived from coconut sap

specifically, it includes an analysis of the process of producing coconut sap sugar, the

quality of the product and the market demand for it. This study aims to provide a

comprehensive overview of the coconut sap sugar within the area of Pambujan Northern

Samar and its potential for growth. This study will also assess the economic and
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environmental sustainability of producing coconut sap sugar in the local context, including

its potential to create new income opportunities for farmers and support the local economy.

On the other hand, the researchers have limited the study from a limited number of

coconut farmers, collectors, within Pambujan area. To appraise the coconut sugar

production the researchers will be distributing questionnaire to the respondents within the

said area. The dis-advantages and the advantages of cocosugar in terms of its potential

health benefits is not included on the said research. This study will focus more on

producing and introducing the cocosugar to the market in Pambujan area.

Importance of the study

The result of this study is expected to have a positive impact to the production of

coconut sap sugar and give benefits to the various stakeholders or agencies.

Department of Trade and Industry (DTI). The study will provide insights into the

market potential, production techniques, and marketing strategies, empowering the

department to offer assistance, establish quality standards, and facilitate trade partnerships.
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Department of Agriculture (DA). The study will shed light on the cultivation techniques,

processing methods, and potential yield, assisting the department in formulating sustainable

agricultural practices, providing training, and supporting farmers’ adoption of coconut sap

sugar production.

Businessmen. The study will provide information on production costs, potential profit

margins, and market trends, enabling businessmen to make informed investment decisions,

establish supply chains, and develop value-added products.

Consumers. The study will raise awareness among consumers about the benefits of

coconut sap sugar, empowering them to make informed choices and improve their overall

well-being.

Community. The study will facilitate community-level engagement, training, and

awareness programs, enabling rural communities to leverage coconut sap sugar production

for sustainable development and economic empowerment.

Future Researchers. The findings of this study can inspire and guide future researchers to

explore the vast potential of coconut sap sugar, leading to further advancements and

improvements in the industry.

Scientific basis

The coconut palm is extensively cultivated in tropical regions, particularly in South

Asia, Africa, South America, Australia, and other tropical countries. It is a valuable source

of a refreshing beverage known as “coconut water.” Coconut sap is extracted from the

unopened spadix of the coconut palm, which produces inflorescence throughout the year.
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Coconut sap has a higher economic value when used in non-fermented and fermented

drinks, alcoholic beverages, vinegar, acetic acid, and coconut sugar production. Compared

to sugar palm juice and date palm sap, coconut sap is the most nutrient-rich source.

However, coconut sap is highly susceptible to natural fermentation and should be stored at

a low temperature or processed promptly to preserve its nutrients.

Palm is a well-known tropical plant found in various countries, such as India,

Thailand, Sri Lanka, Myanmar, Cambodia, Indonesia, and Malaysia. Sugar palm juice is

neutral in pH, oyster white in color, and rich in sugar content (10%-15%). It is widely

consumed as a fresh drink and is fermented to produce alcoholic beverages such as toddy,

wine, and arak, ethanol, and used as a raw material for sugar production, such as syrup,

cake, and powder. Sugarcane is also an essential commercial crop, known as a source of

sugar, jaggery, and ethanol. Additionally, sugarcane is used as fodder for livestock, and its

by-products are used in board making.

Definition of terms

Some terms are herein defined to facilitate understanding of the Coconut sugar:

Coconut sugar. Sometimes called coconut palm sugar, comes from the sap of the coconut

palm tree not the coconuts. Harvesters tap coconut nectar. Producers mix the sap with

water, boil it into a syrup, and allow it to dry and crystallize. (WebMD Editorial
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Contributors). In this study, coconut sugar means a sugar that comes from a coconut nectar,

and processed or produced as an alternative organic sugar.

Coconut inflorescence sap (Coconut nectar). commonly known as neera of Coconut

flower, is a sweet and nutritious liquid collected from the immature coconut spadix. (Dai-

Long Ngo-Hoang). In this study, coconut inflorescence sap means an organic liquid

sweetener that will be processed and used as an alternative sugar

Natural sweetener. Is as forms of sugar that are favored for being more natural or

unprocessed than table sugar. These natural sweeteners are still considered added sugars,

and many of them still undergo some form of processing before appearing on the shelf. In

this study, it is the process and produce natural sweetener from coconut sap.

Commercialized sugar. Is primarily sucrose. Brown sugar is about 97% carbohydrates. It

contains molasses, and as such, is light or dark in color and richer in flavor than white

sugar. White granulated sugar is 99.9% carbohydrates.In this study, it refers to the common

table sugar used as a sweetener at home.

Coconut Sap. Sugar is derived from the nutritious toddy/sweet sap (tuba) oozing out from

a cut in the unopened inflorescence which contains 12-18 percent sugar naturally.
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Chapter Two

REVIEW OF RELATED LITERATURE

This section of the study presents the review of literature, studies, and patents

related to the project. The subsections present the significant components that contributed

to the researcher's guidance in conducting the study.

Coconut sugar is a natural sweetener that is extracted from coconut flower buds.

Traditionally coco sugar widely used as sweetener in Southeast Asian regions (Wrage

Jasmin et. Al, 2019)

Coconut sugar and other products from different part of palm can be used to make

variety of other value-added products such as toffees, chocolates, wine, candy, vinegar etc.

(Tanmay Sarkar et al. 2023)

Products of Coconut Sap; Refreshing Beverage from Coconut Palm Sap

Tuba is a Mexican Traditional Pacific Coast beverage, made from fermented

Coconut sap. In the study, 'Tuba, a Fermented and Refreshing Beverage from Coconut

Palm sap’ stated that there are stages that is involve in obtaining tuba; first, preparation of

the plant, cutting to start sap flow, collection and fermentation (A.C. Flores-Gallegos et al.

2019). Supported by the study of Asha S. et al., 2019, the concluded that tuba acts as

natural detoxifying agent. It consumption maintains the human system cool. This coconut

nectar is attaining world attention with its valuable products like coconut honey and

coconut sweetener.

Also, the study of Thilanka et al. 2020, 'Developed a Effective Non-alcoholic ready

to drink beverage Using Unfermented Coconut sap (Meera), conducted a randomized

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design to find the best dilution ratio and flavour. Sensory evaluations were conducted to

select the best treatment. Shelf-life evaluation was done in two weeks interval. Initial

physicochemical parameters were not significantly different for both carbonated and non-

carbonated beverages. Final products were acceptable for 4 months (Thilanka et al., 2020).

Natural Vinegar Produced from Coconut Sap

The study 'Comparative Evaluation of Natural Vinegar Produced from mature

Coconut water and Coconut Inflorescence sap' showed the clear evidence that acetic

fermentation in the sap was faster and the concentration of acid produced in sap based

vinegar was significantly higher than mature coconut water (5.87% and 4.20%

respectively) (PP Beegum et al., 2018)

Natural Sweetener from Coconut Sap

After collecting the coconut sap, the sap is heated over an heated fire, stirred

constantly until it thickens and crystallizes. The color of the sugar may vary from dark

brown to lights due to the manufacturing process (Jasmin Wrage et al., 2019)

Process in Making Coconut Sugar

Coconut tree produces an average of 1 inflorescence per month. Each inflorescence

gives about 1.5L of sap a day, which can be harvested twice a day, once in the morning and

once in the evening. The fresh coconut sap contains approximately 15g sugar(100g), so that

after boiling 200g sugar per day per inflorescence can be produced (Hebbar et al.,2015).

However, coconut sugar has been produced by using traditional method that involves

heating the sap at high temperature (>100◦C) in an open pan for long period (3-5h). This
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results an overcooked sugar which leads to quality deterioration in terms of both physical

and chemical properties (Asghar et al., 2020).

Coconut Sap Sugar in Philippines Economy

The study 'Demand Modelling and Establishment of Supply Chain Management for

Coconut Sugar in the Philippines' of Mary Christy Mendoza and Erica Racquel

Cruz(2019), showed the long term demand of coco sugar in the Philippine, establish factors

that effect the supply chain, and recommend a supply chain management model. The

Camarines Sur province was chosen as the research locale due to its high coconut coconut

sugar production. Surveys and interview were conducted among key players of the supply

chain, related literature was reviewed, and forecasting methods were used to project the

long-term demand. Root cause analysis was done to identify problems in the supply chain,

and solutions were established to address them.

Coconut inflorescence sap and its value addition as sugar – collection techniques,

yield, properties and market perspective

Fresh coconut sap (neera), if kept at room temperature for a couple of hours,

undergoes fermentation. Fresh sap is golden in colour, with pH > 7 and has no foul odour.

The traditional way of tapping, i.e. collecting the sap in a mud pot kept at the top of the

palm under atmospheric temperature for 8–12 h, ferments the sap before collection itself.

The colour turns whitish, pH drops to below 6 and odour of toddy (fermented smell) slowly

develops. Hence the only way to avoid fermentation of sap is either keeping collection

boxes at low temperature or to collect the sap every hour and store chilled. Central

Plantation Crops Research Institute has developed 'coco-sap chiller' with ice cubes inside,

which maintains the temperature at 2–3 °C for 10–12 h, and also keeps the sap fresh and
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unfermented. The sap collected is sweet, non-alcoholic and also free from contaminants

like ants, insects, pollen, dust, etc. The fresh, hygienic and unfermented sap is called

Kalparasa. It can be sold as a ready-to-serve health drink under refrigerated condition or

can be processed into value-added natural products like sugar, jaggery, honey, syrup, etc.

without the addition of chemicals (Hebbar et al., 2015).

Technique Engineering of Tapping and Shelter of Coconut sap and its Effect on the

Quality of Crystal Coconut sugar

This study was aimed to examine the appropriate and effective techniques for

tapping and sheltering coconut sap to produce quality crystal coconut sugar products

according to SNI 3743-2021 for palm sugar. The research was conducted using an

experimental method with a non-factorial randomized block design (RBD) of 14 different

tapping and shelter treatments. The physicochemical parameters of crystal coconut sugar

that were observed were moisture content, ash content, sucrose and reducing sugar content.

The statistical analysis of data using the ANOVA test (F test), DMRT α 5% test and the

Effectiveness Index Test. The results showed the five best methods for tapping and

sheltering coconut sap that could produce crystal coconut sugar products with quality levels

of sucrose, reducing sugar, moisture and ash content according to SNI 3743-2021,

respectively are methods VII, V, VIII, VI and I. Method VII was tapping in from the

afternoon to night for 8 hrs (14.00 AM-22.00 PM), + 2% laru (natural preservative),

without heating and shelter duration or being processed directly into crystal coconut sugar.

Method V was tapping in the morning to noon for 8 hrs (06.00-14.00 AM), + 2% laru

(natural preservative), without heating shelter duration. Method VIII was tapping afternoon

to night for 8 hrs (14.00 AM-22.00 PM), + 2% laru (natural preservative), without heating,

and shelter duration for 3 hrs. Method VI was tapping in the morning to noon for 8 hrs
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(06.00-14.00 AM), + 2% laru (natural preservative), without heating and shelter duration

for 3 hrs. Method was tapping in the morning to noon for 6 hrs (06.00-12.00 AM), without

laru (natural preservative), without heating and shelter duration or being processed directly

into crystal coconut sugar (Mustaufik et al., 2022).

Chemical Properties of Coconut Sap Obtained at Different Tapping Time and

Addition of Preservatives

Coconut sap is the sweet translucent substance that is derived by tapping coconut

flowers commonly used as raw material of palm sugar. This tapping process is commonly

conducted twice a day, i.e. during nighttime and daytime for about 15 and 9 hours,

respectively. In this paper, chemical properties of coconut sap obtained during nighttime

(CSN) and daytime (CSD) were measured. The preservatives used were lime and

mangosteen peel powder added at concentration 0; 0.28; 0.56 and 0.84 g/L. The observed

chemical properties were pH value, total soluble solids, water content, reducing sugar,

sucrose, and total free amino acids content. The results of the study showed that the pH

value, total soluble solids and sucrose content of CSN were lower than those of CSD. On

the other hand, the water content and reducing sugar were found significantly higher

amount in CSN than in CSD. The difference of tapping time and preservative significantly

affected the chemical properties of coconut sap and the palm sugar yielded. Due to the

higher sucrose content and lower reducing sugar CSD was suitable as raw material than

CSN to produce granulated coconut sugar. The optimum concentration of the preservatives

added was 0.56 g/L. (Haryanti et al., 2017).

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The effect of coconut sap amount and salt texture on the protein content and total

bacterial number in ina sua

Ina sua is a salted-fermented fish made traditionally by the Teon-Nila-Serua

community in the Maluku islands, Indonesia. In addition to salt, ‘sageru’ (coconut sap) is

often added in Ina sua production. This study aims to find out the effect of coconut sap

amount and salt texture on the protein content and the number of bacteria in the skipjack-

Ina sua. This study used a complete randomized design with 3 treatments and 3 replications

for each experiment. For coconut sap effect experiment, the amount of coconut sap used

were 10 ml/100g fish, 30 ml/100g fish, and 50 ml/100g fish with 30% salt (a mixture of

fine and coarse salt). For the salt texture experiment, 30 % coarse salt, 30% fine salt, and a

mixture of fine salt (15%) and coarse salt (15%) with 30 ml coconut sap /100g fish were

used. The mixtures were incubated at room temperature for two weeks. Analysis of

variance and Tuckey test were used to analyse the data. The results show that the amount

of coconut sap has a significant effect on the protein content, total bacterial number, and

pH in Ina sua, while salt texture has significant effect only on the protein content in Ina sua

(Wattimena et al., 2021).

Indigenous technology of tapping, collecting and processing of coconut (Cocos

Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia

Coconut sugar is widely used in Indonesian and other Asian countries cuisine for

centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also

becoming popular as a sweetener in some developed countries. This product is still

produced in cottage level with a wide quality level and this study tried to investigate the

indigenous technology of tapping, collecting and processing coconut sap in Kemloko

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Village, Blitar Regency and the sugar components of either fresh coconut sap without and

with preservative as a raw material in producing coconut sugar. The HPLC analysis of

sugar components of samples showed that the fresh coconut sap without preservative start

undergoes fermentation as its sucrose content decreasing while its fructose and glucose

contents were increased compared to the one with preservative. On the contrary, the

sucrose component of coconut sugar prepared using fresh coconut sap without preservative

were lower while its fructose and glucose contents were higher compared to the one

prepared using fresh coconut sap with preservative. It can be concluded that the indigenous

technique of tapping, collecting and processing fresh coconut sap in this area affected the

quality of coconut sugar. Therefore, an investigation of better and safer tapping, collecting

and processing techniques are crucial needed to improve the coconut sugar quality

(Somawiharja et al., 2018).

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Chapter Three

MATERIALS AND METHODS

Research Method

The researcher employed two-group design for this study. Suppose the researcher

wants to conduct a study on the acceptability of the coconut sap sugar and commercialized

sugar. The commercialized sugar is the control group, while the experimental group, is the

cocosugar.

Two group design is when a researcher divides his or her subjects into two groups

and then compares the result. The two groups usually consist of a control group, who does

not get the treatment or experimental group, who does get the treatment. Two group design

is also a bivariate analysis because it has two variables.

Materials

The materials used in the study are 3 liters of fresh coconut sap that were collected

by local coconut farmers from Barangay Camparanga (the coconut sap can be from any

coconut variety that can be found in Pambujan, Northern Samar) and 1 kilo of commercial

or refined sugar from sugarcane.

Table 2

Materials used in making of Coconut sap sugar

Materials Quantity

Coconut sap 3 liters

Commercialized sugar (Brown sugar) 1kilo

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Equipment and Utensils

The equipment and Utensils used in the preparation of sugar made from coconut

sap were gas tank, gas stove, weighing scale, glass jar, thermometer, knife, ladle, stainless

work , stainless strain sieve, plastic container, gloves. Table3 shows the equipment’s and

utensils used in making coconut sugar.

Table 3

Equipment and Utensils used in making coconut sugar

EUIPMENT AND UTENSILS UNIT

Gas tank 1
Gas stove 1
Weighing scale 1
Glass jar 1
thermometer 1
Knife 1
Ladle 2
Stainless wok 1
Stainless strain sieve 1
Plastic container 4
Glass jar 1
Gloves 8 pairs
polyethylene plastic bags 1

Procedure

Collection and Preparation of Coconut Sap

Coconut sap is used to make a natural sweetener sugar. It is collected from a

coconut tree in a coconut farm in Brgy. Camparanga Pambujan, Northern Samar. First,

pick healthy, unopened inflorescence on bearing trees for tapping. For a week, bend the

mature, unopened inflorescence downward to permit the sap to flow after tapping. Pull the

inflorescence carefully downward after tying them off with plastic rope. With a sharp

knife, slice the inflorescence at least 6mm deep. Utilize a plastic container to catch the
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liquid sap that is pouring out (cooking coconut sap is advised five hours after tapping).

After collecting the sap, strain it before transferring in a container.

Procedure in Producing Coconut Sap Sugar

1. Prepare the materials, equipment, and utensils needed.

2. In a stainless wok, bring the gathered sap to a boil at 115 °C. To prevent the

development of black leftovers, remove the scum when the liquid is already boiling.

Depending on the quantity of sap and the cooking methods used, it will take 3 to 4 hours to

boil the sap and remove the water.

3. Stir and continuously boil the sap to prevent burning. Remove the wok from the flame

once the sap has turned syrupy/viscous and is difficult to stir while continuing to stir to

guarantee granulation.

4. Allow the sugar to cool before continuing to push on the lump. To generate a high-

quality product, sieve the sugar to create a uniform particle size. To reduce the moisture,

dry the sugar for 1 hour in a stainless tray over boiling water (steam drying). Then let it to

cool.

5. Gather the cooled sugar and keep it overnight in a large container. Utilizing the

transparent polyethylene plastic bags that are available in stores, weigh and pack the sugar

Packaging the product

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Preparation of the materials.

Collection and preparation of Procedure of making coconut sap

coconut sap sugar

Picking healthy coconut

inflorescence

Boiling and removing the water

Collection of the liquid sap Stirring continuously the boiling
from the sap
sap to prevent burning

After collecting the sap, strain it

before transferring in a container.

Figure 1: Flowchart of the Activities

Cooling and sieving the sugar

Evaluation of the products

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Evaluating the difference characteristics of the two product (Commercialized Sugar

and Coconut Sap Sugar) in terms of Physical appearance which is the taste, color, texture

and aroma

Difference between cocosugar Cocosugar Commercialized sugar

and commercialized sugar
Physical:
Color
Taste
Texture
Aroma

Statistical treatment of the study

To determine the difference in the commercialized sugar from sugarcane and

coconut sap sugar, the percentage of respondent who stated that sugar from coconut sap is

better than commercialized.

Formula:

P= x/y • 100

Where:

x= is the total number of respondents who stated that coconut sap sugar is better

than Commercialized sugar.

y= total number of respondents

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BIBLIOGRAPHY

A. Electronic References

Novarianto, H., Tulalo, M.A., Mawardi, S. (2021). Coconut sugar production of Dwarf
coconut varieties. Retrieved from: (https://iopscience.iop.org/article/10.1088/1755-
1315/800/1/012024/meta).

Hebbar, K.B., Arivalagan, M., Manikantan, M. R., Mathew, A.C., Thamban, C.,
Thomas, G.V., Chowdappa, P. (2015). Coconut inflorescence sap and its value
addition as sugar – collection techniques, yield, properties and market
perspective. Retrieved from: (https://www.jstor.org/stable/24905994)

Mustaufik, Sutiarso, L., Rahayu, S., Widodo, K.H. (2022). Technique engineering of
tapping and shelter of coconut sap and its effect on the quality of crystal coconut
sugar. Retrieved from:
(https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_33__fr-2021-
220_mustaufik.pdf).

Gallegos, A.C.F., Vuelvas, O.F.V., López, L.L., Galindo, A.S., Valdes, J.A.A., Aguilar,
C.N., Herrera, R.R. (2019). Refreshing Beverage from Coconut Palm Sap.
Retrieved from:

(https://www.sciencedirect.com/science/article/abs/pii/B9780128152706000062#:~:text=
Tuba%20is%20obtained%20from%20the,et%20al.%2C%202008).

Yin, W., Hewson, L., Linforth, R., Taylor, M., Fiska, I.D. (2017). Effects of aroma and
taste, independently or in combination, on appetite sensation and subsequent food
intake. Retrieved from:
(https://www.sciencedirect.com/science/article/pii/S0195666317305330?via
%3Dihub).

Manohar, E.C., Kindipan, N.M.L., Sancha, L.V. Coconut Sap. Retrieved from:
(https://agris.fao.org/agris-search/search.do?recordID=PH2008000342)

Wattimena, S.C., Temartenan, J.S., Lesbatta, K.J. (2021). The Effect of coconut sap
amount and salt texture on the protein content and total bacterial number in a sua.
Retrieved from: (https://www.researchgate.net/publication/353248484)

Wrage, J., Burmester, S., Kuballa, J., Rohn, S. (2019). Coconut sugar. Retrieved from:
(https://www.researchgate.net/publication/333491047)
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Somawiharja, Y., Wonohadidjojo, D., Kartikawati, F.S., Purnomo, H. (2018).

Indigenous technology of tapping, collecting and processing of coconut (Cocos
Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia.
Retrieved from: (https://www.researchgate.net/publication/325187205)

Beegum, S., Ramarathinam, M., Pandiselvam, R., Manivannan, A., Hebbar, K.B. \
(2018). Comparative evaluation of natural vinegar produced from mature coconut
water and coconut inflorescence sap. Retrieved from:
(https://www.researchgate.net/publ/331330709)