Effect of Storage on Nipa Palm Sap as Feedstock for Bioethanol Fermentation

Nipa Palms (Nypa fructicans) is one of the most widely distributed and beneficial plants in the mangrove forest of Malaysia. It permits diverse uses traditionally. From the leaves of the palm to the sap it confers various function to users. In Sarawak, Nipa palm saps are mainly utilized to produce Gula Apong which are used as flavour enhancer in every cooking. However, the sap can get spoiled easily without proper method of storage. Therefore, it is discarded as it serves no more purpose in making Gula Apong. This paper attempted to review the sugar and ethanol profile in Nipa palm sap stored in different surrounding temperature and conditions. The most economical method to store Nipa sap for bio ethanol production is at ambient room temperature without any sterilization process. 30 g/L of ethanol was produced through such method. Sugar profile of glucose showed drastic reduction on the 48 hour mark post to storage. Other than glucose, 'xylose and sucrose was distinguished and displays similar pattern.