Abstract

Jayanudin*, Teguh Kurniawan and Indar Kustiningsih

DOI : http://dx.doi.org/10.13005/ojc/350116

The effect of spray dryer inlet temperature on characterization and total phenolic content of palm sugar has been studied. The spray dryer operating conditions used were 160 ̶ 220°C inlet temperature with a feed flow rate of 2 L/hour, while for outlet temperature was 85°C. The high inlet temperature produced a higher crystallinity of sucrose and did not agglomerate and not sticky. However, the high temperature of the spray dryer inlet produced palm sugar that was browner than the low temperature one. The effect of increasing temperature of spray dryer produced irregular total phenolic. The total phenolic at 220°C was higher than 200°C. Likewise, the temperature of 180°C generated total phenolic was higher than the temperature of 160°C. The total phenolic of palm sugar analyzed in this study was quite large within the range of 49 ± 0.01 to 63.6 ± 0.01 mg of GAE/100 g samples.

Palm Sap; Palm Sugar; Spray Dryer; Total Phenolic

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