Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(9), 590-596
DOI: 10.12691/jfnr-6-9-8
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Palm Sap Sources, Characteristics, and Utilization in Indonesia

Teguh Kurniawan1, , Jayanudin1, , Indar Kustiningsih1 and Mochamad Adha Firdaus2

1Chemical Engineering Department, Universitas Sultan Ageng Tirtayasa, Cilegon, Indonesia

2Chemical Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran, Saudi Arabia

Pub. Date: September 28, 2018

Cite this paper:
Teguh Kurniawan, Jayanudin, Indar Kustiningsih and Mochamad Adha Firdaus. Palm Sap Sources, Characteristics, and Utilization in Indonesia. Journal of Food and Nutrition Research. 2018; 6(9):590-596. doi: 10.12691/jfnr-6-9-8

Abstract

Sap from various species palm trees in which known as neera generally produced by traditional technology in Indonesia. There are 5 well known palm species that produce Neera in Indonesia such as arenga palm, coconut tree, doub palm, nipa palm and palm oil. Neera can be utilized as raw material for various derivatives such as palm sugar, sweet palm toddy, and alcoholic toddy. Tapping of neera is a crucial step because neera prone to immediately degrade and causing poor quality of palm sugar. Traditional sugar processing has some drawbacks for example: low energy efficiency processing and off-specification products. On the other side, sugar palm neera has important antioxidant component which benefits for human that unavailable in normal white sugar from sugarcane. In this current review, characterization of neera from various palms in Indonesia and available technology on sugar palm processing such as spray dryer and membrane ultrafiltration will be discussed.

Keywords:
neera palm sugar antioxidant spray dryer membrane

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