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PEMANFAATAN NIRA AREN (Arenga pinnata Merr) SEBAGAI BAHAN PEMBUATAN GULA PUTIH KRISTAL

PERENNIAL · Vol. 3 No. 2 (2007) · pp. 40–43

DOI
10.24259/perennial.v3i2.169
ISSN
2685-6859, 1412-7784
Published
2007-07-01
Publisher
Forestry Faculty of Hasanuddin University
Language
en

Abstract

A research was conducted to evaluate the quality of white refined sugar produced from palm tree (Arenga pinnata) using direct and indirect cooking processes. Visual methods were applied to determine color, shape and texture of produced sugar. The sucrose, ash, and other sugar contents as well as dry weight of produced refined sugar were also analyzed. Results showed that the production process using direct cooking resulted in small granulated, dry, compacted and milky white refined sugar, while that using indirect cooking (four hours storage) produced clay granulated, less compacted, dust shape and browning refined sugar. The sucrose, ash, and other sugar contents found in direct cooking process were 10.27%, 0.016%. and 2.68%, respectively, while those found in indirect cooking process were 11.11%, 0.018%, and 2.78%, respectively. Keywords: Palm tree, Arenga pinnata, nira, white refined sugar

Collaboration network of the authors

40 authors · 99 co-authorship links · showing the 40 most connected

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  • University of Brawijaya
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Astuti ArifAffiliation unknown5
BakriAffiliation unknown3
SyahidahAffiliation unknown3
Andi Husni SitepuAffiliation unknown2
Haryanti RivaiAffiliation unknown2
Ira TaskirawatiAffiliation unknown2
Djamal SanusiAffiliation unknown2
. SuhasmanAffiliation unknown2
Tutik KuswinantiAffiliation unknown2
Ainur RofiqUniversity of Brawijaya1
Tomy Benolexmana PurbaAffiliation unknown1
Balqis ShintarahayuAffiliation unknown1
Yisrel Loyis SiallaAffiliation unknown1
Muhammad Iqbal NikmatullahAffiliation unknown1
Andi Haris MuhammadAffiliation unknown1
ZulkifliAffiliation unknown1
Dewi SafitriAffiliation unknown1
Syahrul MAffiliation unknown1
Abid Ash ShiddiqiyAffiliation unknown1
HaniahAffiliation unknown1
Andi Detti YuniantiAffiliation unknown1
AgussalimAffiliation unknown1
Muslim SalamAffiliation unknown1
Mahmud AhmadAffiliation unknown1
A. MasniawatiAffiliation unknown1
Muh. Taufik ArfahAffiliation unknown1
Ifa Zanty WahyuniAffiliation unknown1
Fitri HarfianiAffiliation unknown1
. RahmawatiAffiliation unknown1
Nyni YatniAffiliation unknown1
Sitti NuraeniAffiliation unknown1
Agung Nugrawan KutanaAffiliation unknown1
Andi Sri Rahayu Diza Lestari AAffiliation unknown1
Arung Ezra HasmanAffiliation unknown1
Andi Sri Rahayu Diza LestariAffiliation unknown1
IdiahstutiAffiliation unknown1
. BudiamanAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/perennial/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en"> PEMANFAATAN NIRA AREN (Arenga pinnata Merr)  SEBAGAI BAHAN  PEMBUATAN GULA PUTIH KRISTAL </dc:title>
	<dc:creator xml:lang="en">Baharuddin, .</dc:creator>
	<dc:creator xml:lang="en">Muin, Musrizal</dc:creator>
	<dc:creator xml:lang="en">Bandaso, Herniaty</dc:creator>
	<dc:description xml:lang="en"> A research was conducted to evaluate the quality of white refined sugar produced from palm tree (Arenga pinnata) using direct and indirect cooking processes.  Visual methods were applied to determine color, shape and texture of produced sugar.  The sucrose, ash, and other sugar contents as well as dry weight of produced refined sugar were also analyzed.  Results showed that the production process using direct cooking resulted in small granulated, dry, compacted and milky white refined sugar, while that using indirect cooking (four hours storage) produced clay granulated, less compacted, dust shape and browning refined sugar.  The sucrose, ash, and other sugar contents found in direct cooking process were 10.27%, 0.016%. and 2.68%, respectively, while those found in indirect cooking process were 11.11%, 0.018%, and 2.78%, respectively. 

Keywords:  Palm tree, Arenga pinnata, nira,  white refined sugar

			</dc:description>
	<dc:publisher xml:lang="en">Forestry Faculty of Hasanuddin University</dc:publisher>
	<dc:date>2007-07-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/perennial/article/view/169</dc:identifier>
	<dc:identifier>10.24259/perennial.v3i2.169</dc:identifier>
	<dc:source xml:lang="en">PERENNIAL; Vol. 3 No. 2 (2007); 40-43</dc:source>
	<dc:source xml:lang="id">PERENNIAL; Vol 3 No 2 (2007); 40-43</dc:source>
	<dc:source>2685-6859</dc:source>
	<dc:source>1412-7784</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/perennial/article/view/169/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 PERENNIAL</dc:rights>
</oai_dc:dc>