METHODS: The quasi-experimental study was conducted in the work area of the Perhentian Luas Public Health Centre, Kuantan Singingi district, Riau province, Indonesia, from June 12 to 26, 2022, and comprised people aged >35 years with stage I hypertension. They were divided into intervention group A and control group B. Group A received young coconut water 150ml for 1 week once a day in the morning. Data was collected using observation sheets and blood pressure monitoring. Data was analysed using SPSS 20.
RESULTS: Of the 30 subjects, 15(50%) were each in each of the two groups. All the 15(100%) respondents in group A were females, while there were 10(66.7%) males and 5(33.3%) females in group B. In both the groups, there were 8(53.3%) subjects aged 26-45 years and 7(46.7%) aged >45 years. Systolic and diastolic blood pressure before and after the intervention showed significant difference in group A (p<0.05), while the difference in group B was not significant (p>0.05).
CONCLUSION: Consuming young coconut water every day for 7 days reduced blood pressure in hypertensive patients.
RESULTS: Coconut sugar syrup produced by rotary evaporation at 60 °C and 250 mbar vacuum (RE-60) required the shortest production time (12.2 min) and the lowest processing temperature (54.8 °C) when compared with ME (13 min and 103.2 °C) and OHE (46.8 min and 101.6 °C). It also had a light brownish color with a higher L* value (35.17) than the ME (29.84) and OHE (23.84) methods. It was found to contain higher amounts of monosaccharides (fructose and glucose) and lower amounts of disaccharides (sucrose). Furthermore, the amount of energy required for RE-60 (0.35 kWh) was much less than for OHE (0.83 kWh).
CONCLUSION: This study provided an alternative processing method for the sugar processing industry to produce coconut sugar using the rotary evaporation method at 60 °C under 250 mbar vacuum with better physicochemical qualities, shorter processing time, and minimum input energy. © 2020 Society of Chemical Industry.