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Palm tree (Arenga pinnata Merr) is a non-wood forest product with a big potency to be developed. Palm tree main product resulting from tapping male flower sap can be made to be sugar. This study aims to determine the effect of candlenut as a mixture of ingredients of the palm sugar quality in the Penyolongan Village of Sangkulirang Districts. Lately, palm sugar, besides made from palm trees, is also from coconut plants. The method used in palm sugar processing research is a physical and organoleptic test data methods including texture, color, taste, acceptance, moisture content, and ash content in the Bandung soil laboratory. Based on the study result, the sugar treated by candlenut mixture is very significant in terms of texture, colour and taste compared to the standard sugar that is not treated by candlenut mixture and the acceptance of palm sugar with candlenut treated were very favoured.

The Effect of Candlenut as Mixed Ingredients on the Palm Sugar Quality in the Penyolongan Village of Sangkulirang Districts East Kutai