1Chemical Engineering Department, Universitas Sultan Ageng Tirtayasa, Cilegon, Indonesia
2Chemical Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran, Saudi Arabia
Journal of Food and Nutrition Research.
2018,
Vol. 6 No. 9, 590-596
DOI: 10.12691/jfnr-6-9-8
Copyright © 2018 Science and Education PublishingCite this paper: Teguh Kurniawan, Jayanudin, Indar Kustiningsih, 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.
Correspondence to: Jayanudin, Chemical Engineering Department, Universitas Sultan Ageng Tirtayasa, Cilegon, Indonesia. Email:
teguh@untirta.ac.id; jayanudin@untirta.ac.idAbstract
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.
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