PROSES PRODUKSI GULA AREN CETAK (Arenga pinnata, Merr) DI INDONESIA

Abstract

Palm sugar processing in Indonesia currently still uses traditional processing and can vary from one place to another in Indonesia. In order to find out the diversity of molded palm sugar processing in Indonesia, an article was reviewed regarding the sap production process, including previous research results regarding the sap's characteristics and the preservatives used. The writing method used is reviewing and examining several related articles supporting the required data. Based on the results of the literature review, it was found that the molded palm sugar processing process generally consists of pre-tapping the sap, tapping the sap, cooking, stirring, printing, and packaging. The characteristics of sap include a sweet taste and a distinctive aroma, with a pH acidity of around 6-7, sucrose > 12%, and alcohol < 5%. The chemical content of palm sap consists of water, protein, fat, and carbohydrates. Sucrose, glucose, fructose, and other carbohydrates are the ingredients that cause the sap to taste sweet. The critical parameter for palm sap is pH. Palm sap that can be processed into palm sugar must have a pH of around 6 - 7. Palm sap is susceptible to damage from microbial activity, such as yeast and bacteria, so it needs preservatives to maintain its quality.