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Palm tree (Arenga pinnata Merr) is one of the non wood forest product that has a big potention to be developed. Palm tree main product as a result of tapping male flower sap can be made to be a sugar. This study aims to determine the effect of candlenut as mixture ingredients of the palm sugar quality in the Penyolongan Village of Sangkulirang Districts. Lately palm sugar besides mades from palm tress is also from coconut plants. The method used in the research of palm sugar processing is a phisycal 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 difference of the sugar wich treated by candlenut mixture is very significant in the terms of texture, color 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 favored.

Palm Sugar, Candlenut, Organoleptic test, East Kutai