Unhas Researchers Develop More Natural and Efficient Palm Sugar Products

Makassar (ANTARA) - Professor Syahidah PhD, a professor at the Faculty of Forestry, Hasanuddin University (Unhas) in Makassar, has presented research findings on a more efficient method of processing palm sugar, which produces a more consistent quality while preserving the natural characteristics of the sugar. Speaking in Makassar, South Sulawesi, on Monday, Prof Syahidah said the research, which began in 2016, has resulted in four product innovations and a processing technology capable of reducing production time by approximately 50 per cent. She explained that whereas the previous process of making powdered palm sugar took around seven to eight hours, the technology developed by the Unhas research team can complete it in just three and a half to four hours. “Palm sugar is very close to people’s lives. When we started the research in 2016, there was no information regarding quality standards for palm sugar produced and circulating in South Sulawesi. Yet, its potential is enormous and it is a source of income for communities in many areas,” she said. She noted that the research was driven by the vast potential of palm trees in South Sulawesi, which are spread across almost all districts. However, until that time, there was no reference for the quality standards of community-produced palm sugar, even as demand for the product continued to rise. In addition to cutting production time, she said, the innovation also eliminates the use of preservatives and other additives commonly used in traditional palm sugar processing, such as candlenut, grated coconut, or cooking oil. This approach yields a more natural product with more consistent quality. “The difference between our product and the palm sugar already on the market is that our production process does not use preservatives or other additives commonly used by palm sugar artisans,” added Prof Syahidah. The four innovations developed include liquid palm sugar, cube palm sugar, powdered palm sugar, and sachet palm sugar. Of these four products, three have obtained distribution permits from the Indonesian Food and Drug Authority (BPOM), while the sachet product is still undergoing administrative processing. “For us, the distribution permit is the gateway so that research products can be marketed more widely and provide greater benefits to the community,” she said. Prof Syahidah stated that demand for the research-based palm sugar products had actually been coming in for some time. However, the team chose to delay marketing expansion until all legal aspects were fulfilled. “Market demand has actually been quite high. But we chose to hold back on marketing expansion because we wanted to ensure all requirements were met. Now, after obtaining the distribution permit, we are more confident in expanding distribution and reaching a wider market,” added Prof Syahidah. The distribution permit certificate from BPOM was handed over at the Acceleration of Academia, Business, Government (ABG) Collaboration event organised by BPOM in cooperation with Unhas in Makassar on Saturday (11/7).