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The effect of spray dryer inlet temperature on characterization and total phenolic content of palm sugar has been studied. The spray dryer operating conditions used were 160o 220oC inlet temperature with a feed flow rate of 2 L/h, while for outlet temperature was 85oC. The high inlet temperature produced a higher crystallinity of sucrose and did not agglomerate and not sticky. However, the high temperature of the spray dryer inlet produced palm sugar that was browner than the low temperature one. The effect of increasing temperature of spray dryer produced irregular total phenolic. The total phenolic at 220oC was higher than 200oC. Likewise, the temperature of 180oC generated total phenolic was higher than the temperature of 160oC. The total phenolic of palm sugar analyzed in this study was quite large within the range of 49 ± 0.01 to 63.6 ± 0.01 mg of GAE/100 g samples.

Phenolic Analysis and Characterization of Palm Sugar (Arenga pinnata) Produced by The Spray dryer