Parametric Behaviors of Sugar Palm (Arenga Pinnata Wumbb Merr.) Sap Crystallization Process

This study was conducted to determine the parametric behaviors of sugar palm sap as it undergoes evaporation and crystallization processes into sugar palm sweetener.These parametric behaviors are temperature profile, pH profile, and Brix profile.The unit operations for the sugar processing were done at an ambient temperature range of 20-25C.The temperature profile has an increasing trend until the heat will be reduced when the sap already turned into a heavy syrup.It is observed that the highest temperature occurred during crystallization process ranging from 105-110C.Most of the moisture migration, on the other hand, occurred during boiling at a temperature ranging from 98 -101C.The pH level of the sap reached its maximum during evaporation process at a range of 7.6-8.1.The Brix profile has an increasing trend over process time starting from 12 to 87.