Study on Different Usages of Palm Sugar for Food Processing and Industry in Indonesia

Abstract

The aim of this research was to study detail usages of palm sugars in industry and food processing. Three types of the user were identified i.e. houssehold, street food and food industry. Quantitative data were obtained from observation, interviews and literature studies. The percentage of palm sugars used in many different foods were as follows: in soup (1 -1 0%), sate/lauk pauk (1 -5%), urapan/ oseng-oseng and semldry vegetables (1 -1 0%), porridge (5-40%) and sum bal (1 - 15%), dry moist cake (20-40%), moist cake (3-30%), intermediate moist cake (8-20%), softdrink (1 0-30%) and rujak (10-90). For the food products in food industry, the percentage were soysauce (30-60%), tauco (1 0- 15%) and dodo1 (27%).