Characterisation of Nipah Sugar

Puteri Azira, Binti Azmin (2017) Characterisation of Nipah Sugar. [Final Year Project Report] (Unpublished)

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Abstract

Gula apong or nipah sugar cake is characterised as a semi-solid dark to light brown sugar, marketed in clear plastic tupperwares. Brown Nipah Sugar (BNS) is obtained from the sap of flowering nipah palms (Nipa fruticans), a type of wild palm in the most riverbanks in tropics. They were collected from Kota Samarahan, Kuching, Pusa and Saratok. Liquid Brown nipah sugar (BNS) was diluted with distilled water (DW) at ratios of 1: 1, 1: 2, 1: 3, 1: 4, 1: 5, and 1: 10, the best being 1: 5. BNS was best purified using Powdered Activated Charcoal (PAC) under process of centrifugation to remove all impurities, colour to obtain White Nipah Sugar (WNS). Crystallization of the BNS and WNS are also good to be performed in an oven (minimum (60°C) because the faster time and yield of sugar crystals produced was high (100%) after several days. In addition, consuming brown nipah which has low acidic sugar with pH 5.0-5.2 is beneficial to health due to the presence of antioxidant, it was analyzed based on total phenolic content (TPC) and total flavonoid content (TFC) in both BNS and WNS but small quantity in WNS. It was observed that 1kg BNS contains an average of 0.5 g phenolics and 0.4 g flavonoids while 0.25 g/L and 0.02 g/L in WNS. According to sucrose concentration analysis shows Kota Samarahan (169 g/L) has higher composition compound with Pusa (149 g/L), Kuching (148 g/L) and Saratok (139 g/L). The nipah palm therefore has tremendous potentials to be utilized as an alternative sugar production

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