The Effect of Candlenut as Mixed Ingredients on the Palm Sugar Quality in the Penyolongan Village of Sangkulirang Districts East Kutai

DOI

10.2991/absr.k.210408.037How to use a DOI?

Keywords

Palm tree, Candlenut, Palm sugar quality

Abstract

Palm tree (Arenga pinnata Merr) is a non-wood forest product with a big potency to be developed. Palm tree main product resulting from tapping male flower sap can be made to be sugar. This study aims to determine the effect of candlenut as a mixture of ingredients of the palm sugar quality in the Penyolongan Village of Sangkulirang Districts. Lately, palm sugar, besides made from palm trees, is also from coconut plants. The method used in palm sugar processing research is a physical and organoleptic test data methods including texture, color, taste, acceptance, moisture content, and ash content in the Bandung soil laboratory. Based on the study result, the sugar treated by candlenut mixture is very significant in terms of texture, colour and taste compared to the standard sugar that is not treated by candlenut mixture and the acceptance of palm sugar with candlenut treated were very favoured.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Liris Lis Komara
PY  - 2021
DA  - 2021/04/10
TI  - The Effect of Candlenut as Mixed Ingredients on the Palm Sugar Quality in the Penyolongan Village of Sangkulirang Districts East Kutai
BT  - Proceedings of the Joint Symposium on Tropical Studies (JSTS-19)
PB  - Atlantis Press
SP  - 225
EP  - 230
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210408.037
DO  - 10.2991/absr.k.210408.037
ID  - Komara2021
ER  -