The Development of Caramel Sauce From Palmyra Palm Syrup and Palmyra Palm Powder (Borassus flabellifer L.)

Abstract

The purpose of this research was to develop caramel sauce from palmyra palm syrup and palmyra palm powder. This is to add value to palmyra palm and to develop more variety of sauce products. Three basic formulas of caramel sauce were selected by using palmyra palm syrup instead of sugar, i.e. basic formulas 1, 2, and 3. Then, the basic formula caramel sauce with the highest average sensory quality was added to palmyra palm powder. Three levels of palmyra palm powder, 3%, 4%, and 5%, were analyzed for physical quality, chemical composition, and sensory quality compared to the basic formula of caramel sauce. The study found that in basic caramel sauce No. 2, the tasters gave the highest average sensory quality score. In terms of appearance, color, smell, texture, and overall liking, the values ​​were 7.80 7.87 7.90 7.55, and 7.82, respectively, in the very like level. Basic caramel sauce no. 2 was added to the palmyra palm powder. The 3% palmyra palm powder caramel sauce had physical quality. chemical composition and sensory quality were similar to basic caramel sauce no. 2 with a viscosity of 33.4×104 cent points, lightness (L*) of 46.99, a* of 19.59, and b* of 45.25. The chemical composition shows that energy was 404.40 kcal/100 g, moisture, fat, protein, carbohydrate, fiber, and ash were 334.81%, 30.67%, 2.44%, 25.53%, 5.48%, and 1.07%, respectively. The tasters gave the sensory quality score, in terms of appearance, color, smell, texture, and overall liking, which is not significant from the basic caramel sauce no. 2 at the 0.05 level.