Jurnal Teknologi & Industri Hasil Pertanian (Sep 2024)

Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods

  • Siti Nurdjanah,
  • Udin Hasanudin,
  • Febri Setiyoko,
  • Puspita Yuliandari,
  • Otik Nawansih,
  • Tanto Pratondo Utomo

DOI
https://doi.org/10.23960/jtihp.v29i2.190-199
Journal volume & issue
Vol. 29, no. 2
pp. 190 – 199

Abstract

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The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4). The parameters observed were pH, °brix, reducing sugar, color, aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation. The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like). Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator

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