PENGARUH PENAMBAHAN BERBAGAI BAHAN PENGAWET ALAMI DAN KONSENTRASINYA TERHADAP MUTU NIRA AREN
ABSTRACT: The aim of this
essential is to determine the effect of adding of several natural preservatives
and their concentration on the quality of Arenga pinnata sap. The research had
been performed using factorial Completely Randomized Resign (CRD) with two
factors, i.e; the natural preservative (B) : (mangosteen fruit skin, guava
leaves, tea leaves) and the concentration of natural preservatives (K) : (1%,
3%, 5%, and 7%). Parameters analyzed were pH, viscocity, ash content, total
acid, total sugar, total dissolved solids, and organoleptic values (colour,
aroma and taste,). The result of this research showed that the natural
preservativeshad highly significant effect on all parameters. The concentration
of natural preservatives had highly significant effect on all parameters. The
interaction of the natural preservative and theirconcentrationhad significant
effect onpH, viscocity, total acid, organoleptic aroma and taste, but had no
significant effect on ash content, total sugar, total dissolved solids, and
colour. The natural preservative mangosteen fruit skinand concentration of
natural preservatives of 7% had the best result on quality of Arenga pinnata
sap.
Penulis: Parulian Soritua, Sentosa
Ginting, Herla Rusmarilin
Kode Jurnal: jppertaniandd150321
