The objective of this work was to add value to nipa sap from nipa palm. Nipa palm is a plant grown in a conservation program under a Royal Initiative Project. The potential of the nipa sap was assessed for bioethanol production. The sap was fermented using the yeast isolated from the fresh sap. The fermentation variables including total sugar concentration, pH, yeast suspension, temperature, and time were analyzed with response surface methodology on the ethanol concentration, ethanol yield, and fermentation efficiency. Time was the most significant effect, whereas the yeast suspension had the least effect. The yield is considered the priority. The optimum total sugar concentration was 212.6 g/L with a pH of 4.8, and 106 cells/mL of yeast suspension at 32 °C for 77 h. An experimental yield of 53.2% was achievable under these conditions. The achieved experimental concentration of ethanol was 113.1 g/L. Ethanol productivity and efficiency were 1.5 g/L.h and 98.6%, respectively
