Figures index

From

Palm Sap Sources, Characteristics, and Utilization in Indonesia

Teguh Kurniawan, Jayanudin, Indar Kustiningsih, Mochamad Adha Firdaus

Journal of Food and Nutrition Research. 2018, 6(9), 590-596 doi:10.12691/jfnr-6-9-8
  • Figure 1. (a) Jaggery, a traditional product of palm sugar, is produced by open pan evaporation technique (b) granulated palm sugar (c) syrup
  • Figure 2. Beverages made of palm sap (a) sweet toddy of Borassus flabellifer (b) sweet toddy of Arenga pinnata (c) Toddy of Arenga pinnata
  • Figure 3. Tapping palm sap of (a) Arenga pinnata (b). Cocos nucifera (c) Borassus flabellifer (d) Nypa fruticans and (e) Elaeis guineensis
  • Figure 4. Extracting sugar from oil palm frond and fermenting into alcohols
  • Figure 5. Traditional palm sugar processing
  • Figure 6. High temperature and a long cooking time leads to sugar browning
  • Figure 7. Applying technology on sugar processing (a) spray dryer (b) membrane ultrafiltration