This study aims to find out the effect of different concentrations of lime and Moringga oleifera L leaf powder on neera (CoconutInflorescence Sap) on the quality of brown sugar. This research was conducted in three places, namely in Karangsari Village, Banyumas Regency, Basic Agrotechnology Laboratory, Universitas Muhammadiyah Purwokerto and the Science and Food Technology Laboratory of Universitas Jenderal Soedirman. The study lasted for 3 months, from September to December 2019. This study used the RAL method with two treatment factors, the first factor was the concentration of Moringa leaf powder in lime with 4 levels, namely, 5% (K1), 10% (K2), 15% (K3) and 20% (K4), while the second factor is the concentration of lime with three levels, namely 1g / liter sap (L1), 2g / liter sap (L2), 3g / liter sap (L3). The treatment was repeated 3 times in order to obtain 36 experimental units. There were 2 variables observed, namely sensory quality and proximate quality. The sensory quality includes color, aroma, taste and preference, while the proximate quality includes sap pH, hardness, moisture content, ash content, water-insoluble parts and total dissolved solids. The data obtained were analyzed using the DMRT test. The results of the sensory quality study had a significant effect on all variables, while the average proximate quality had a significant effect, except for the concentration of moringa, because the part which was not dissolved in the water had no significant effect and the concentration of lime in the variable total dissolved solids had no significant effect. In addition, the interaction between both sensory quality and proximate quality had a significant effect on all variables.