Preparation Techniques of Nira Coconut Sugar granule

Brown sugar circulating in some areas in Indonesia still vary, both types of products, colors, sizes and quality. Technical making brown sugar usually obtained by the crafter coconut sugar for generations of their ancestors. The equipment used is very simple, so the quality of the resulting product is still relatively low. In order to diversify coconut products have been developed crystal sugar crystal sugar ants ant is a modification of the sugar product with a higher degree of dryness so as to have a longer shelf life than brown sugar in general. In principle, the process of making crystal sugar ants is similar to the manufacture of sugar, only at the final stage there is little difference with the addition of the pulverizing process. Principles of making brown sugar is coconut sap evaporate until it reaches a certain thickness and then printed and equipment is quite simple, while in the process of making sugar ants use additional equipment such as wooden fork to form a powder and grain crusher made of wood to reduce the size of the resulting powder . Step work:

1 Preparation of coconut sap
Brown sugar making process begins with the preparatory phase and cleaning materials to be processed juice, juice cleansing is done by separating the impurities in the form of a manggar, insect carcasses by using a filter.

2 Cooking coconut sap.
After filtering the sap, sap is then poured in a large skillet or a special cooking vessel sugar, then sap is heated using a wood fire with a temperature of between 120-130 degrees Celsius. As for the sugar to obtain bright colors need to be added sodium metabisulfat 0.1 percent during the cooking juice, as long as it needs to be evaporating stirring so the heat can be evenly distributed. To test whether the sugar is ripe is done by hand-held, non-sticky if it means the sugar is ripe and ready to be printed. Keep in mind when cooking fire was too big and time is too long, then the sugar will be dark and hard, if too brief sugar should be soft and less good.

3 Printing.
Once the sugar cook and ready to be printed, then the sugar removed from the pan and let cool, stirring, stirring for printing prose and little by little sugar molded with the mold that has been prepared. If not stir the sugar, stirring to coagulate.

4 Preparation of sugar granule.
Making sugar ant is actually a brown sugar product diversification in the form of powder. In the process of making sugar ants after complete evaporation or cooking, the dough needs to be allowed to stand for 15 minutes first, then carried pollen formation stage. Evaporation sap be longer than the print-making process brown sugar, it is meant for a higher level of dryness so as to form a powder. Making powdered sugar ants performed by stirring wear fork shaped tool made of wood. first first stirring slowly and began to form a powder after stirring accelerated, thus resulting powder sugar ants. The last stage in the process of sifting powdered sugar is sugar ants, it is to obtain keseragam powder size it is necessary to use a sieve with a size 20 mash

5. Packaging.
The final process of the manufacture of sugar ants is packaging. Good packaging is to use a heat-resistant plastic and is waterproof and is not easily damaged, while the packaging size adjusted to the circumstances and market demand. Similarly, techniques and how sugar ants may be useful for those who need it.