The Effect of Candlenut as Mixed Ingredients on the Palm Sugar Quality in the Penyolongan Village of Sangkulirang Districts East Kutai
- 10.2991/absr.k.210408.037How to use a DOI?
- Palm tree, Candlenut, Palm sugar quality
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.
- © 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/).
Cite this article
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 -