Sugar Taste Research Articles

Chronic Use of Artificial Sweeteners: Pros and Cons.

Over the past few decades, the scientific community has been highly concerned about the obesity epidemic. Artificial sweeteners are compounds that mimic the sweet taste of sugar but have no calories or carbohydrates; hence, they are very popular among patients suffering from diabetes or obesity, aiming to achieve glycemic and/or weight control. There are four different types of sweeteners: artificial, natural, rare sugars, and polyols. Artificial and natural sweeteners are characterized as non-nutritional sweeteners (NNSs) since they do not contain calories. The extended use of sweeteners has been reported to have a favorable impact on body weight and glycemic control in patients with type 2 diabetes (T2DM) and on tooth decay prevention. However, there is concern regarding their side effects. Several studies have associated artificial sweeteners' consumption with the development of insulin resistance, nonalcoholic fatty liver disease (NAFLD), gastrointestinal symptoms, and certain types of cancer. The present review focuses on the description of different types of sweeteners and the benefits and possible deleterious effects of the chronic consumption of NNSs on children's health. Additionally, possible underlying mechanisms of the unfavorable effects of NNSs on human health are described.

Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies. This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru. The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %. The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.

Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir

ABSTRACT Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial characteristics of water are affected by its mineral composition. Hence, in this study four different types of water were used to produce water kefir, and effects on total soluble solids (TSS) (%), pH and color during 72-hour fermentation were investigated. TSS (%) increased and pH decreased after fermentation. Carbon dioxide produced varied between 0.097 g to 0.167 g. Water kefir prepared with water having 163.00 mg/L calcium, 91.50 mg/L magnesium, 1.61 mg/L potassium, 107.70 mg/L sodium, total dissolved solids of 1181.33 ± 1.155 ppm, and pH of 5.68 ± 0.125 had the highest scores of smell, mouthfeel, taste, carbonation and preference parameters. L*, a*, and b* of the sample with the highest sensory score were 15.35 ± 0.142, −0.68 ± 0.098, and −4.84 ± 0.121, respectively.

Chemical Analysis of Arenga Palm Sugar and Its Relationship with Consumer Acceptability

In Indonesia, the quality of Arenga palm sugar must meet certain chemical component requirements, including water-insoluble material, water content, ash content, reducing sugar content, and sucrose content. The heating process of the sap water can affect the quality of the palm sugar, as well as the preferences of consumers because it affects sensory attributes. The aroma and taste of palm sugar are mainly influenced by the levels of reducing sugar and sucrose. The research objective is to determine the correlation between the chemical components of palm sugar and its consumer acceptance by comparing the data from different regions. The explanatory sequential method is used, which involves two tests for sensory analysis: the Check-All-That-Apply (CATA) test and the ANOVA test. The Pearson correlation method is used to analyze the correlation between palm sugar chemistry and customer acceptance. The research revealed that the water-insoluble material and sucrose content of palm sugar did not meet the Indonesian national standards (SNI). Sucrose sugar content is negatively correlated with the aroma of palm sugar, where the panelists’ preference for palm sugar increased if the sucrose sugar content was lower.

Fat- and sugar-induced signals regulate sweet and fat taste perception in Drosophila

In this study, we investigate the interplay between taste perception and macronutrients. While sugar's and protein's self-regulation of taste perception is known, the role of fat remains unclear. We reveal that in Drosophila, fat overconsumption reduces fatty acid taste in favor of sweet perception. Conversely, sugar intake increases fatty acid perception and suppresses sweet taste. Genetic investigations show that the sugar signal, gut-secreted Hedgehog, suppresses sugar taste and enhances fatty acid perception. Fat overconsumption induces unpaired 2 (Upd2) secretion from adipose tissue to the hemolymph. We reveal taste neurons take up Upd2, which triggers Domeless suppression of fatty acid perception. We further show that the downstream JAK/STAT signaling enhances sweet perception and, via Socs36E, fine-tunes Domeless activity and the fatty acid taste perception. Together, our results show that sugar regulates Hedgehog signaling and fat induces Upd2 signaling to balance nutrient intake and to regulate sweet and fat taste perception.

EXPLORING ANTIDIABETIC POTENTIAL OF GYMNEMA SYLVESTRE

Context: Gymnema sylvestre (GS) is a plant species that is mostly found in the tropical regions of Asia, Africa and Australia; it is widespread in India and Sri Lanka. According to various scientific studies, GS contains a chemical constituent that is known to suppress the taste for sugar; this kindled our interest to study the various extracts of GS for their antidiabetic potential.
 Aim: The current study emphasizes screening the leaves extracts of Gymnema sylvestre using chloroform, ethyl acetate, and water for their phytoconstituents and evaluating their Antidiabetic property. All the individual concentrates were exposed to subjective qualitative examinations for the distinguishing proof of the phytoconstituents, which was followed by evaluating the effect of different extracts of GS on blood glucose level against Streptozotocin induced Diabetic rats as GS had been reported for its antidiabetic activity.
 Material and Methods: The plant material Gymnema sylvestre 1.5 kg was macerated with 3.75 liter of chloroform, ethyl acetate and water for comparative antidiabetic activity. A total of 36 male wistar rats were utilized to induce diabetes by means of intraperitoneal injection with 60 mg/kg STZ. The acute toxicity study adhered to the guidelines set by the Organization for Economic Co-operation and Development (OECD 423, 2001). Throughout a period of 21 days, the animals received various treatments. Glucose levels were measured on day 1, which marked the initiation of any treatment, as well as on the 7th, 14th, and 21st days, utilizing a one-touch glucometer. Hematoxylin and eosin staining were employed for histopathological examination of the pancreas. Statistical analysis was conducted using SPSS software, employing one-way ANOVA followed by Dunnet’s multiple comparisons.
 Results: Blood glucose levels in streptozotocin induced diabetic rats fed with different GS extracts decreased to normal levels. When the reduced percentage of blood glucose levels of the various extracts was compared with that of glibenclamide (62%), aqueous extract showed maximal (59%) decline, thus confirming the potentiality of the GS as the most significant antidiabetic agent.

Environmental life cycle assessment of production of the non-nutritive sweetener sucralose (E955) derived from cane sugar produced in the United States of America: The SWEET project

PurposeThere is increasing concern about the detrimental health effects of added sugar in food and drink products. Sweeteners are seen as a viable alternative. Much work has been done on health and safety of using sweeteners as a replacement for added sugar, but very little on their sustainability. This work aims to bridge that gap with a life cycle assessment (LCA) of sucralose derived from cane sugar grown in the United States of America (USA).MethodsAn attributional, cradle-to-gate LCA was conducted on sucralose production in the USA. Primary data were derived from literature for the chlorination process, and all other data from background sources. Results are reported via the ReCiPe 2016 (H) method, with focus given to land use, global warming potential (GWP), marine eutrophication, mineral resource scarcity, and water consumption. Because sucralose has a much greater perceived sweetness than sugar, impacts are expressed both in absolute terms of 1 kg mass and in relative sweetness equivalence terms to 1 kg sugar. Scenario modelling explores the sensitivity of the LCA results to change in key parameters. This research was conducted as part of the EU Horizon 2020 project SWEET (Sweeteners and sweetness enhancers: Impact on health, obesity, safety and sustainability).Results and discussionGWP for 1 kg sucralose was calculated to be 71.83 kgCO2-eq/kg (sugar from sugarcane is 0.77 kgCO2-eq/kg). However, on a sweetness equivalence basis, GWP of sucralose reduces to 0.12 kgCO2-eq/kgSE. Production of reagents was the main contributor to impact across most impact categories. Sugar (starting material for sucralose production) was not a majority contributor to any impact category, and changing the source of sugar has little effect upon net impact (average 2.0% variation). Instead, uncertainty in reference data is a greater source of variability: reagent use optimization reduces average impact of sucralose production by approximately 45.4%. In general, sucralose has reduced impact compared to sugar on an equivalent sweetness basis, however, due to data uncertainty, the reduction is not significant for all impact categories.ConclusionThis LCA is the first for sucralose produced from cane sugar produced in the USA. Results indicate that sucralose has the potential to reduce the environmental impact of replacing the sweet taste of sugar. However, data were derived from literature and future collaboration with industry would help in reducing identified uncertainties. Accounting for functional use of sucralose in food and drink formulations is also necessary to fully understand the entire life cycle impact.

Cognitive impairment caused by abdominal exposure with fluvalinate in the Western honey bee, Apis mellifera

tau–Fluvalinate (fluvalinate) is a commonly used miticide (Varroa destructor), the major driver of colony collapse disorder (CCD), in the apicultural industry. Despite the relatively high tolerance of honey bees to this miticide, recent studies showed several adverse effects. The side effect on cognitive abilities, however, remains still elusive. Here, we aimed to investigate the effects of fluvalinate on the cognitive abilities of honey bees, especially associative learning, and memory. We tested the proboscis extension response (PER) to sugar taste and Pavlovian conditioning in forager bees that received a sub-lethal dose of fluvalinate on the abdomen. The current study demonstrated that sub-lethal fluvalinate induced cognitive impairment in bees. Furthermore, the comparison of gene expression patterns showed that this disorder was caused by changes in the energy metabolism associated with the subsets of specific neuropeptides that are indirectly involved in detoxification processes. Taken together, our findings are strong evidence that xenobiotics affect sensory cognition through indirect effects as well as direct damage. It might be applicable as a novel approach to exploring the mechanisms underlying the side effects of xenobiotics in various organisms.

Analisis Preferensi Konsumen Pada Gula Kelapa Di Kecamatan Way Jepara Kabupaten Lampung Timur (Studi Kasus Di Pasar Way Jepara)

Sugar is one of the national strategic food commodities. National demand for sugar will increase in line with the increase in population, people's income and the growth of the food and beverage processing industry. Palm sugar is sugar made from coconut sap through the process of filtering coconut sap water, heating it and then molding it.The purpose of this study is to determine consumer preferences for palm sugar products and the attributes most preferred by consumers. The method used is survey method. Purposive location etermination. Respondents were determined by simple random sampling. Data analysis using Conjoint Analysis. The results of research on consumer preferences are that they prefer the color of palm sugar to dark brown-black, the taste of sugar is very sweet, the size of palm sugar is large, the packaging of leaves and the price is not too high or expensive.

Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions.

Noncaloric sweeteners have enabled a reduction of carbohydrate sweeteners in the diet for many years, thus combating obesity, diabetes, and other health disorders. However, many consumers reject noncaloric sweeteners, as they exhibit delays in sweetness onset, objectionable lingering sweet aftertaste, and the absence of sugar-like mouthfeel. We propose that the temporal taste differences between carbohydrate and noncaloric sweeteners result from slowed diffusion of the latter to and from sweetener receptors through the amphipathic mucous hydrogel covering the tongue. Also, we demonstrate that formulation of noncaloric sweeteners with K+/Mg2+/Ca2+ mineral salt blends markedly attenuates lingering sweetness, an effect believed to be due to a composite of osmotic and chelate-mediated compaction of the mucous hydrogel covering the tongue. For example, sweetness linger values (intensity units in % sucrose eq) for rebaudioside A and aspartame are reduced from 5.0 (0.5 SD) to 1.6 (0.4 SD) and from 4.0 (0.7 SD) to 1.2 (0.4 SD), respectively, by formulation with 10 mM KCl/3 mM MgCl2/3 mM CaCl2. Finally, we propose that sugar-like mouthfeel is a consequence of K+/Mg2+/Ca2+ activation of the calcium-sensing receptor present in a subset of taste bud cells. For example, the mouthfeel intensity of a sucrose solution increased from 1.8 (0.6 SD) to 5.1 (0.4 SD).

The Sweetness of Race: On Synesthesia, Addiction, and Self-Possessed Personhood in Monique Truong’s Bitter in the Mouth

Abstract “The Sweetness of Race” examines the sensorial effects of lexical-gustatory synesthesia in Monique Truong’s Bitter in the Mouth (2010). In this documentation of how words taste, whiteness becomes associated with the taste of sugar and its addictive properties. Throughout the novel, whiteness becomes legible as an object of addiction that defends against the failed ideals of self-possessed human personhood—a cornerstone to white supremacy. The novel then reveals opportunities to reorganize the senses and ideas of personhood as a means to disrupt particularly harmful appetites for racialized intimacies.

Early-life influences of low-calorie sweetener consumption on sugar taste

Children and adolescents are the highest consumers of added sugars, particularly from sugar-sweetened beverages (SSB). Regular consumption of SSB early in life induces a variety of negative consequences on health that can last into adulthood. Low-calorie sweeteners (LCS) are increasingly used as an alternative to added sugars because they provide a sweet sensation without adding calories to the diet. However, the long-term effects of early-life consumption of LCS are not well understood. Considering LCS engage at least one of the same taste receptors as sugars and potentially modulate cellular mechanisms of glucose transport and metabolism, it is especially important to understand how early-life LCS consumption impacts intake of and regulatory responses to caloric sugars. In our recent study, we found that habitual intake of LCS during the juvenile-adolescence period significantly changed how rats responded to sugar later in life. Here, we review evidence that LCS and sugars are sensed via common and distinct gustatory pathways, and then discuss the implications this has for shaping sugar-associated appetitive, consummatory, and physiological responses. Ultimately, the review highlights the diverse gaps in knowledge that will be necessary to fill to understand the consequences of regular LCS consumption during important phases of development.

Sugar perception in honeybees.

Honeybees (Apis mellifera) need their fine sense of taste to evaluate nectar and pollen sources. Gustatory receptors (Grs) translate taste signals into electrical responses. In vivo experiments have demonstrated collective responses of the whole Gr-set. We here disentangle the contributions of all three honeybee sugar receptors (AmGr1-3), combining CRISPR/Cas9 mediated genetic knock-out, electrophysiology and behaviour. We show an expanded sugar spectrum of the AmGr1 receptor. Mutants lacking AmGr1 have a reduced response to sucrose and glucose but not to fructose. AmGr2 solely acts as co-receptor of AmGr1 but not of AmGr3, as we show by electrophysiology and using bimolecular fluorescence complementation. Our results show for the first time that AmGr2 is indeed a functional receptor on its own. Intriguingly, AmGr2 mutants still display a wildtype-like sugar taste. AmGr3 is a specific fructose receptor and is not modulated by a co-receptor. Eliminating AmGr3 while preserving AmGr1 and AmGr2 abolishes the perception of fructose but not of sucrose. Our comprehensive study on the functions of AmGr1, AmGr2 and AmGr3 in honeybees is the first to combine investigations on sugar perception at the receptor level and simultaneously in vivo. We show that honeybees rely on two gustatory receptors to sense all relevant sugars.

Bioelectronic Tongues Mimicking Insect Taste Systems for Real-Time Discrimination between Natural and Artificial Sweeteners.

A bioelectronic tongue (B-ET) mimicking insect taste systems is developed for the real-time detection and discrimination of natural and artificial sweeteners. Here, a carbon nanotube field-effect transistor (CNT-FET) was hybridized with nanovesicles including the honeybee sugar taste receptor, gustatory receptor 1 of Apis mellifera (AmGr1). This strategy allowed us to detect glucose, a major component of nectar, down to 100 fM in real time and identify sweet tastants from other tastants. It could also be utilized for the detection of glucose in dextrose tablet solutions. Importantly, we demonstrated the discrimination between natural and artificial sweeteners down to 10 pM even in real beverages such as decaffeinated coffee using our hybrid platform. In this respect, our B-ET mimicking insect taste systems can be a powerful tool for various applications such as food screening and basic studies on insect taste systems.

Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany.

Reducing the sugar content in food is an important goal in many countries in order to counteract obesity and unhealthy eating. Currently, many consumers eat a number of foods with too much sugar content. However, mankind has an innate preference for sweet foods, and thus one strategy is to have food products which taste sweet but consist of a reduced calorie and sugar content. Allulose is a rare monosaccharide and is considered a safe ingredient in foods, for example in the US, Japan, Singapore, and Mexico, while in Europe, it is in the approval process as a novel food. Thus, it is relevant to find out how consumers perceive the different attributes of allulose in comparison to other sweeteners. Therefore, an online survey consisting of a choice experiment was conducted in Germany to find out consumer preferences of sweeteners. The survey data were analyzed using a mixed logit model. The results reveal that taste is the most important attribute for sweeteners, which explains about 40% of the choice. In the attribute level, a typical sugar taste is preferred. As allulose has a typical sugar taste, the likelihood that it appeals to consumers is high. The second most important attribute is the base product.

Taste quality and hunger interactions in a feeding sensorimotor circuit.

Taste detection and hunger state dynamically regulate the decision to initiate feeding. To study how context-appropriate feeding decisions are generated, we combined synaptic resolution circuit reconstruction with targeted genetic access to specific neurons to elucidate a gustatory sensorimotor circuit for feeding initiation in adult Drosophila melanogaster. This circuit connects gustatory sensory neurons to proboscis motor neurons through three intermediate layers. Most neurons in this pathway are necessary and sufficient for proboscis extension, a feeding initiation behavior, and respond selectively to sugar taste detection. Pathway activity is amplified by hunger signals that act at select second-order neurons to promote feeding initiation in food-deprived animals. In contrast, the feeding initiation circuit is inhibited by a bitter taste pathway that impinges on premotor neurons, illuminating a local motif that weighs sugar and bitter taste detection to adjust the behavioral outcomes. Together, these studies reveal central mechanisms for the integration of external taste detection and internal nutritive state to flexibly execute a critical feeding decision.

Which Sugar to Take and How Much to Take? Two Distinct Decisions Mediated by Separate Sensory Channels.

In Drosophila melanogaster, gustatory receptor neurons (GRNs) for sugar taste coexpress various combinations of gustatory receptor (Gr) genes and are found in multiple sites in the body. To determine whether diverse sugar GRNs expressing different combinations of Grs have distinct behavioral roles, we examined the effects on feeding behavior of genetic manipulations which promote or suppress functions of GRNs that express either or both of the sugar receptor genesGr5a (Gr5a+ GRNs) and Gr61a (Gr61a+ GRNs). Cell-population-specific overexpression of the wild-type form of Gr5a (Gr5a+) in the Gr5a mutant background revealed that Gr61a+ GRNs localized on the legs and internal mouthpart critically contribute to food choice but not to meal size decisions, while Gr5a+ GRNs, which are broadly expressed in many sugar-responsive cells across the body with an enrichment in the labella, are involved in both food choice and meal size decisions. The legs harbor two classes of Gr61a expressing GRNs, one with Gr5a expression (Gr5a+/Gr61a+ GRNs) and the other without Gr5aexpression (Gr5a−/Gr61a+ GRNs). We found that blocking the Gr5a+ class in the entire body reduced the preference for trehalose and blocking the Gr5a- class reduced the preference for fructose. These two subsets of GRNsare also different in their central projections: axons of tarsal Gr5a+/Gr61a+ GRNs terminate exclusively in the ventral nerve cord, while some axons of tarsal Gr5a−/Gr61a+ GRNs ascend through the cervical connectives to terminate in the subesophageal ganglion. We propose that tarsal Gr5a+/Gr61a+ GRNs and Gr5a−/Gr61a+ GRNs represent functionally distinct sensory pathways that function differently in food preference and meal-size decisions.

Predicted Structure of Fully Activated Tas1R3/1R3' Homodimer Bound to G Protein and Natural Sugars: Structural Insights into G Protein Activation by a Class C Sweet Taste Homodimer with Natural Sugars.

The Tas1R3 G protein-coupled receptor constitutes the main component of sweet taste sensory response in humans via forming a heterodimer with Tas1R2 or a homodimer with Tas1R3. The Tas1R3/1R3' homodimer serves as a low-affinity sweet taste receptor, stimulating gustducin G protein (GGust) signaling in the presence of a high concentration of natural sugars. This provides an additional means to detect the taste of natural sugars, thereby differentiating the flavors between natural sugars and artificial sweeteners. We report here the predicted 3D structure of active state Tas1R3/1R3' homodimer complexed with heterotrimeric GGust and sucrose. We discovered that the GGust makes ionic anchors to intracellular loops 1 and 2 of Tas1R3 while the Gα-α5 helix engages the cytoplasmic region extensively through salt bridge and hydrophobic interactions. We show that in the activation of this complex the Venus flytrap domains of the homodimer undergo a remarkable twist up to ∼100° rotation around the vertical axis to adopt a closed-closed conformation while the intracellular region relaxes to an open-open conformation. We find that binding of sucrose to the homodimer stabilizes a preactivated conformation with a largely open intracellular region that recruits and activates the GGust. Upon activation, the Gα subunit spontaneously opens up the nucleotide-binding site, making nucleotide exchange facile for signaling. This activation of GGust promotes the interdomain twist of the Venus flytrap domains. These structures and transformations could potentially be a basis for the design of new sweeteners with higher activity and less unpleasant flavors.

Juvenile hormone and transcriptional changes in honey bee worker larvae when exposed to sublethal concentrations of thiamethoxam

Thiamethoxam, an insecticide with high usage and large amounts of environmental residues, has been reported to affect the pupation and survival of honey bee larvae at sublethal concentrations. The molecular mechanisms are not fully understood. In this study, we measured the response of juvenile hormone (JH) to environmental concentrations of thiamethoxam using liquid chromatography-tandem mass spectrometry (LC-MS/MS), monitored the dynamic changes in the transcription of genes encoding major JH metabolic enzymes (CYP15A1, FAMET, JHAMT and JHE) using RT-qPCR, and analysed the transcriptome changes in worker larvae under thiamethoxam stress using RNA-seq. Thiamethoxam significantly increased the levels of JH3 in honey bee larvae, but no significant changes in the transcript levels of the four major metabolic enzymes were observed. Thiamethoxam exposure resulted in 140 differentially expressed genes (DEGs). P450 CYP6AS5 was upregulated, and some ion-related, odourant-related and gustatory receptors for sugar taste genes were altered significantly. The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed that amino acid metabolism and protein digestion and absorption were influenced by thiamethoxam. These changes may do harm to honey bee caste differentiation, foraging behaviour related to sensory perception and nutrient levels of bee colonies. These results represent the first assessment of the effects of thiamethoxam on JH in honey bee larvae and provides a new perspective and molecular basis for the study of JH regulation and thiamethoxam toxicity to honey bees.

POTENSI EKONOMIS TANAMAN AREN (Arenga pinnata) PETANI AREN DI DESA NAGA REJO KAB. DELI SERDANG SUMUT

Palm trees are generally found growing wild (not planted by people). Palm trees are one of the natural resources in the tropics. Its distribution is widespread, indispensable, and easily available for daily needs by the local community as a sustainable resource. In Indonesia, most of the palm trees are actually used for building materials, baskets, handicrafts, roofs, sugar, candied fruit, and so on.Almost all parts of this tree can be utilized and have economic value starting from the physical parts of the tree as well as from its production results. Traditionally, people process palm sap into rock sugar (brown sugar) or ant sugar in the form of crystals, until now not touched by technological developments (more on culture).Many people are not aware of the high economic value produced by palm trees. In fact, in addition to having high economic value, sugar palm is suitable as a protective plant in watershed areas (DAS). The tree of the plant has fibrous roots and can withstand erosion. On the other hand, it is believed that palm trees will not be ogled by forest encroachers, because they cannot be used as wood, like other types of wood. Sugar palm farmers in Naga Rejo Village, Deli Serdang Regency, North Sumatra, in the sugar production process, use the main supporting material of polar extract of jackfruit wood as a preservative during the tapping process to obtain sap. The results showed that the use of a polar extract of jackfruit wood 50 ml per liter of sap in the tapping process in addition to producing sap with better quality, also facilitated the processing into palm sugar. The palm sugar produced has a good texture, color, aroma, and distinctive taste of palm sugar (the best quality of palm sugar).