THE CHARACTERISTICS OF SAGO FROND SAP FROM TWO SELECTED GROWTH STAGES; ANGKAT PUNGGUNG AND UPONG MUDA PALMS

Sago frond is produced in abundance upon harvesting of the sago palms for starch extraction, hence need to be utilized and developed into beneficial products. In this study, sap which contains sugars obtained by roller crushing skinned use as fermentation medium. Fronds from different growth stages (namely Angkat punggung Upong muda) positions within rosette (inner outer circle) palm were studied. Based on results, circle muda gave highest volume at 290mL/kg equivalent 1600 mL/frond. On top that, has an acidic pH, with glucose major sugar component contained various kinds minerals like calcium, potassium manganese. All fronds contain between 28-68 g/L xylose 21-29 g/L, respectively. After 21 days storage, it can concluded that amount reducing all samples remained almost unchanged original. Subsequently after both fresh stored used a substrate without any modification.