Dual-Action Preservatives: Improving Palm Sugar (Arenga pinnata Merr) Quality Using a Natural and Chemical Additive Combination

Cendikia Ma'ruf (1) , Mita Ramadiyanti (2) , Triana Ulfah (3) , Raden Duhita Diantiparamudita Utama (4)
(1) Insan Cendekia Mandiri University,
(2) Insan Cendekia Mandiri University,
(3) Insan Cendekia Mandiri University,
(4) Insan Cendekia Mandiri University
https://doi.org/10.53675/icosei.v1i1.1486
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Issue
Vol. 1 No. 1 (2025)
Submitted
2025-08-15
Published
2025-07-29
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Abstract

Traditional palm sugar production faces a major challenge due to the rapid fermentation of palm sap, which is caused by microbial contamination. The resulting decline in sap quality significantly affects the final quality of the palm sugar. This study aimed to evaluate the effectiveness of a combination of natural preservatives and sodium metabisulfite in improving palm sugar quality. Specifically, the research focused on identifying the optimal type and concentration of natural preservatives and their interaction with sodium metabisulfite to maintain product quality. The results showed that a combination of 1.5% clove leaves and 0.2% sodium metabisulfite (p3k1) was identified as the most effective treatment. This optimal treatment yielded a moisture content of 6.361%, an ash content of 1.530%, and a reducing sugar content of 5.600%. Based on the Indonesian National Standard (SNI) for palm sugar, these three parameters met the quality standard. However, the recorded sucrose content of 54.180% was still below the minimum SNI standard of 77.0%.Keywords: natural preservatives, palm sugar, quality, sodium metabisulfite.

Authors

Cendikia Ma'ruf
Insan Cendekia Mandiri University
Mita Ramadiyanti
Insan Cendekia Mandiri University
Triana Ulfah
Insan Cendekia Mandiri University
Raden Duhita Diantiparamudita Utama
Insan Cendekia Mandiri University

How to Cite

Dual-Action Preservatives: Improving Palm Sugar (Arenga pinnata Merr) Quality Using a Natural and Chemical Additive Combination. (2025). Proceeding International Conference On Sustainable Environment And Innovation (ICOSEI), 1(1). https://doi.org/10.53675/icosei.v1i1.1486

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