PENGARUH SUHU PEMANASAN DAN LAMA PENYIMPANAN TERHADAP PERUBAHAN KUALITAS NIRA AREN (Arenga pinnata)
ABSTRACT: The research was
conducted to determine the effect of heating temperature and storage time (10
ºC) on changes of quality of Arenga pinnata sap. The research had been
performed using a completely randomized design with two factors, i.e. heating
temperature (S) : (without heating), (63 ºC), (90 ºC), (121 ºC) and storage
time (L) : (0, 4, 8, and 12 days). Parameters analyzed were pH, total acid,
total sugars, total soluble solid (TSS), total microbial, and sensory characteristics
(color, aromatic, and taste) of the sap.The results showed that the heating
temperature had highly significant effect on all parameters. Storage time had
highly significant effect on all parameters. Interaction of both factors had
highly significant effect on pH, total sugars, TSS, total microbial, sensory
characteristics (color, aromatic, and taste) and had no significant effect on
total acid of the sap. Heating temperature 121 ºC gave the best value for the
quality of Arenga pinnata.
Penulis: Riko Saputra Jaya,
Sentosa Ginting, Ridwansyah
Kode Jurnal: jppertaniandd160048
