Testing The Effect of Tapping Age, Filtration, and Concentration of Natural Preservative Made of Mangosteen Skin on Quality of Palm Juice (Arenga pinnata Merr.)

• Main Author: BINTANG FADHILAH (NIM : 11413007), ILMI
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/22533
• Institution: Institut Teknologi Bandung

Arenga sweet sap is the main product of arenga plant (Arenga pinnata merr.), The result of tapping the male flower which produces derivative products such as palm sugar, soft drink, vinegar, alcohol, and bioetanol. Generally, in Indonesia, the processing management is traditional and the processing diversity of the main products of sap produced has different product quality, and is not durable. So this research is intended to determine the effect of tapping age (week start tapping nira), filtering, and the concentration of mangosteen skin as a natural preservative of palm juice quality. <br /> <br /> <br /> The research design used was Completely Randomized Design (RAL) consisting of 3 factorials. The first factor is the age of palm juice tapping consisting of three treatments, 1 week (A), 3 weeks (B), and 16 weeks (C). The second factor was filtering with two treatments, filtering with a 230 mesh filter (P) and without filtering (T). The third factor was the concentration of natural preservative of mangosteen skin extract on the sample of palm juice with three treatments, namely 0% mangosteen skin extract (0%) concentration, 7% mangosteen skin extract (7%) concentration and 14% mangosteen skin extract (14% ). The study was conducted every 2 hours for 6 hours with parameters of pH and total sugar. <br /> <br /> <br /> Based on the results of pH research, age tapping B has the highest value while based on total sugar age of tapping A has the highest value at hours 0 and 6 C has the highest value at hours 2.4, and 6. The best skin concentration of mangosteen palm juice quality based on total sugar is 0% whereas at pH value is not different. Based on the highest pH value is the filtering treatment and the highest total sugar value at hours to 0.4, and 6 is without filtering. Based on the highest pH value at BT7% treatment, whereas based on total sugar, AT0% at hour 0; CP0% and CT0% at 2 o'clock; CT0% at 4 o'clock; AT0% at 6 o'clock.