Proceedings of the 7th FIRST 2023 International Conference on Global Innovations (FIRST-ESCSI 2023)

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The Effect of Ca(OH)2 Addition and Cooking Process to Chemical Characteristic of Palm Sap Sugar (Arenga pinnata) Produced by Crytallisator

Authors
Erwana Dewi1, *, Aldilla Sari Utami1, Robert Junaidi2
1Polytechnic of State Sriwijaya, Palembang, Indonesia
2Polytechnic of State Sriwijaya, Banyuasin, Indonesia
*Corresponding author. Email: erwana_D@polsri.ac.id
Corresponding Author
Erwana Dewi
Available Online 27 February 2024.
DOI
10.2991/978-94-6463-386-3_54How to use a DOI?
Keywords
Palm Sap Sugar; Palm Sap; Crystallizator
Abstract

Palm sap is the liquid extracted from the sap-producing tree which is obtained by tapping. Palm sap is processed into palm sap sugar to increase its selling value and quality. The process of making palm sap sugar is time consuming, therefore the innovation of palm sap sugar, which is processed into powder form, produces a product that is more practical to use. A simple technology that can be used to make palm sap sugar is a crystallizator. In this study, the manufacture of sugar was carried out using the palm sap heating method with variations in pH (6, 7, 8) and cooking temperature (92, 98, 104, 110)°C. From several treatments conducted, the preferred results were 1,02% water content, 1,80% ash content, 87,81% sucrose content, and negative Pb metal content which met the Indonesian National Standards.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 7th FIRST 2023 International Conference on Global Innovations (FIRST-ESCSI 2023)
Series
Advances in Engineering Research
Publication Date
27 February 2024
ISBN
10.2991/978-94-6463-386-3_54
ISSN
2352-5401
DOI
10.2991/978-94-6463-386-3_54How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Erwana Dewi
AU  - Aldilla Sari Utami
AU  - Robert Junaidi
PY  - 2024
DA  - 2024/02/27
TI  - The Effect of Ca(OH)2 Addition and Cooking Process to Chemical Characteristic of Palm Sap Sugar (Arenga pinnata) Produced by Crytallisator
BT  - Proceedings of the 7th FIRST 2023 International Conference on Global Innovations (FIRST-ESCSI 2023)
PB  - Atlantis Press
SP  - 532
EP  - 538
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-386-3_54
DO  - 10.2991/978-94-6463-386-3_54
ID  - Dewi2024
ER  -