Indigenous technology in utilizations and handlings of palmyra palm (Borassus flabellifer L.) sap and its quality from two regions of East Java

Abstract

Indigenous technology in utilizations and handling of palmyra palm sap were studied in two regions of East Java, i.e at Gunungsari village, Beji, Pasuruan, and at two districts in Sumenep, Madura, which were known as one of palmyra palm plantation centre in East Java. Field observations and interviews were carried out to some farmers that taken by purposive sampling. Result of this research shows that there were differences in utilization and handling of sap between two regions. All of farmers in Gunungsari utilize sap in fresh sap called legen as their produce, and some fermented sap, wine called toak and further fermented as vinegar. On the other side, farmers in two districts in Sumenep, 96.7 % at Pragaan and 100 % at Dungkek process their palmyra palm sap into jaggery or palm sugar, this is due to high production of sap in this region as Sumenep still has high palm population. At Gunungsari, farmers preserve sap by boiling fresh sap after four hours tapping process if they do not need to ferment it to wine or vinegar. In Sumenep, according to sap utilization as palm sugar, they preserve the sap by adding sap a pinch of gum-lack tree (Schlechera oleosa) bark or cashew (Anacardium occidentale) leaves during tapping. Analyses of sap samples from two regions taken in wet season showed that total soluble solid contained were not significantly difference, it ranges from 9.47 until 11.67 brix. Reducing sugar contained in sap from Sumenep was the lowest, i.e 0.67 % compared with those at Gunungsari 2.10% for fresh and 2.04% for boiled sap. Sap preserved by adding gum-lack tree bark had higher total soluble solid and reducing sugar than the boiled one. The tapping, collecting, utilizations and handling of palmyra palm sap in two regions still carried out traditionally, technology innovations are urgently needed in these regions.