ABSTRAK<br />Nira aren merupakan bahan utama untuk pembuatan gula merah dan<br />minuman tradisional beralkohol, seperti palm wine dan cap tikus di<br />Sulawesi Utara. Kualitas produk yang dihasilkan sangat tergantung pada<br />mutu nira aren sebelum diproses (difermentasi). Penelitian ini bertujuan<br />untuk mengetahui pengaruh sabut kelapa sebagai bahan pengawet mutu<br />nira aren dan pengaruhnya terhadap mutu palm wine yang dihasilkan.<br />Penelitian dilakukan dari bulan Januari sampai Desember 2002 di<br />Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain (Balitka)<br />Manado. Nira aren diperoleh dari kebun petani di Tatengesan Kabupaten<br />Minahasa. Penelitian ini terdiri atas 2 tahap. Penelitian Tahap I adalah<br />pengaruh sabut kelapa terhadap mutu nira aren. Perlakuan disusun secara<br />faktorial dalam rancangan acak lengkap dengan dua ulangan. Faktor<br />pertama adalah berat sabut/penampung (50 g, 100 g dan 150 g). Faktor<br />kedua adalah lama pengamatan setelah sadap ( 1, 2, 3 dan 4 jam). Peubah<br />yang diamati adalah pH, gula total dan warna. Penelitian Tahap II adalah<br />pengolahan nira aren untuk palm wine. Perlakuan disusun secara faktorial<br />dalam rancangan acak lengkap dengan tiga ulangan. Faktor pertama yaitu<br />jenis mikroba untuk starter, yaitu ragi roti (Saccharomyces cerevisiae),<br />kultur murni S. cerevisiae dan S. ellipsoides. Faktor kedua adalah lama<br />penuaan (aging), terdiri atas 1 bulan, 2 bulan dan 3 bulan. Peubah yang<br />diamati yaitu total gula, pH, kadar alkohol, total mikroba, total asam, asam<br />volatil, warna, bau dan rasa. Hasil penelitian Tahap I menunjukkan bahwa<br />penggunaan sabut segar sebanyak 50 g dapat mempertahankan mutu nira<br />sampai 3 jam setelah sadap dengan kualitas nira baik dan keasamannya<br />netral (pH 6,32), tidak berbeda dari kontrol (nira sebelum didiamkan). Nira<br />yang dihasilkan dari Tahap I ini langsung digunakan untuk penelitian<br />Tahap II. Hasil penelitian Tahap II menunjukkan bahwa palm wine yang<br />difermentasi dengan ragi roti dan S. cerevisiae mempunyai mutu cukup<br />baik walaupun telah disimpan selama 3 bulan, dengan total gula berkisar<br />3,33-3,78%, pH 3,94-4,10 dan kadar alkohol 6,88%. Sedangkan palm<br />wine yang difermentasi dengan S. ellipsoides total gulanya 10,44%, pH<br />4,3 dan kadar alkohol 1,58%. Selanjutnya nilai total asam dari palm wine<br />yang diolah dengan ragi roti, S. serevisiae, dan S. ellipsoides, masing-<br />masing 12,27 meq/100 ml, 10,52 meq/100 ml, dan 9,24 meq/100 ml. Nilai<br />asam asetat (asam volatil) berkisar antara 0,008 – 0,042%. Warna palm<br />wine yang diperoleh adalah coklat kemerahan. Uji organoleptik menun-<br />jukkan bahwa panelis agak menyukai aroma dan rasa dari palm wine yang<br />difermentasi dengan S. ellipsoides, walaupun kadar alkohol hanya 1,58%.<br />Secara umum, kualitas palm wine dari nira aren termasuk minuman<br />beralkohol golongan B karena kadar alkoholnya rendah (<2%) dan asam<br />volatil < 0,2%.<br />Kata kunci : Aren, Arenga pinnata, pasca panen, prosesing, nira aren,<br />sabut kelapa, penyadapan, palm wine, Sulawesi Utara<br />ABSTRACT<br />Effect of fresh coconut husk on the quality of Arenga pinnata toddy and<br />palm wine<br />Arenga pinnata toddy is the main row material for processing palm<br />sugar and traditional beverage, like palm wine and cap tikus in North<br />Sulawesi. The quality of product depends on the quality of A. pinnata<br />toddy before it is processed (fermented). The aim of this research was to<br />study the effect of coconut husk to preserve the toddy of A. pinnata and its<br />effect on the palm wine quality. The research was conducted from January<br />to December 2002, at the Laboratory of Indonesian Coconut and Palmae<br />Research Institute (ICOPRI) Manado. Arenga pinnata toddy was obtained<br />from the farmer at Tatengesan Village in Minahasa Regency. The research<br />consisted of 2 parts which were done continuously. The first part was the<br />effect of coconut husk on the quality of Arenga pinnata toddy. The<br />experiment was arranged factorially using completely randomized design,<br />with two replications. The first factor was the weight of coconut husk (50<br />g, 100 g and 150 g). The second factor was the period after tapping (1, 2 ,<br />3, and 4 hours). The variables observed were pH, total sucrose and the<br />colour of toddy. The second part was processing palm wine by using the<br />toddy of Arenga pinnata. The experiment was arranged factorially using a<br />completely randomized design, with 3 replications. The first factor was<br />kind of starter/microbial consisted of commercial yeast, pure culture S.<br />cerevisiae and S. ellipsoides. The second factor was aging period consisted<br />of 1 month, 2 months and 3 months. The variables observed were total<br />sucrose, acidity (pH), alcohol content, total plate count, total acid, volatil<br />acid, colour, flavor and taste. The results on the first part showed that 50g<br />of fresh coconut husk was suitable and efficient to preserve the quality of<br />toddy up to 3 hours after tapping. The toddy which were produced that<br />way could be processed for making palm wine. The results of the second<br />part showed that the quality of palm wine until 3 months aging period was<br />good, especially the palm wine using starter from commercial yeast and S.<br />cerevisiae. The total sucrose and acidity (pH) of the palm wine using<br />commercial yeast and pure culture S. cerevisiae are total sugar was as<br />follows 3.33 – 3.78%, pH 3.94– 4.10 and alcohol content was 6.88%. By<br />using S. ellipsoides the total sucrose 10.44%, pH 4.3, and alcohol content<br />1.58%. The total acid of the palm wine using commercial yeast, pure<br />culture S. cerevisiae, and S. ellipsoides: 12.27 meq/100 ml, 10.52<br />meq/100 ml, 9.24 meq/100 ml. Volatil acid content as acetic acid was<br />0.008 – 0.042%. The colour of palm wine was brown redness.<br />Organoleptic test showed that the testers liked the flavor and taste of the<br />palm wine using S. ellipsoides, better eventhough its alcohol content was<br />only 1.58%. In general, the quality of palm wine from A. pinnata toddy<br />was categorized as alcohol beverage group B because its alcohol content<br />was low (<2%) and volatile acid content was <0.2%.<br />Key words : Sugar palm, Arenga pinnata toddy, post harvest, processing,<br />coconut husk, tapping, palm wine, North Sulawes
<p align="”justify”">Aren is a plant source of raw material for sugar that has been carried out from generation to generation. All parts can be used, both as a source of food and non-food. However, the main product that has been concerned is still focused on sap, as a raw material for sugar. To increase the variety of products from sap, it can be processed into syrup so that its use is more varied. Therefore, in 2018 the sap of palm sugar for palm juice processing has been carried out into syrup. The tapping of palm sap is carried out in farmer’s gardens in Tinoor village, Tomohon Municipality, North Sulawesi Province. Syrup processing is carried out at the Indonesian Palm Crops Research Institute Laboratory, and part of the analysis is carried out at the Engineering, Chemical and Biochemical Laboratory of the Agricultural Product Technology Department, UGM-Yogyakarta. The results showed that palm sugar syrup that has been carried out in the level of total soluble solids, namely 65. Brix, has the following characteristics, water content ranges from 24.16% - 31.73%, viscosity 140cP-2,336cP, total content 62.77%-68.14%, saccharose 57.55%-62.22%, reducing sugar 1.29% -4.11%, phenolic content (antioxidants) 0.13% - 0.29%. Processing of palm sugar syrup without additional sugar, so that the saccharose contained is natural only from palm sap and with the presence of phenolic compounds, palm sap syrup can be categorized as syrup functional so it is very beneficial for health. Sugar palm syrup which has a commercial syrup viscosity of total soluble solids 70. Brix which has a viscosity of 399.80cP, an water content of 29.49%, saccharose 58.00%, total sugar 63.15%, reducing sugar 2.05, phenolic content 0.14%, color intensity L*= lightness 43.83, a*= reddish 15.55 and b*= yellowish 34.40.</p><p align="center"><strong>ABSTRAK</strong></p><p align="”justify”">Aren adalah salah satu tanaman sumber bahan baku gula yang telah dilakukan secara turun temurun. Semua bagian dapat dimanfaatkan, baik sebagai sumber pangan maupun non pangan, tetapi sampai saat ini, produk utama yang diperhatikan masih terfokus pada nira, sebagai bahan baku gula cetak maupun gula semut. Untuk menambah ragam produk dari nira aren, dapat diolah menjadi sirup sehingga pemanfaatannya lebih bervariasi. Oleh karena itu, pada tahun 2018 telah dilakukan pengolahan nira aren menjadi sirup. Penyadapan nira aren, dilakukan di kebun petani di desa Tinoor Kotamadya Tomohon, Propinsi Sulawesi Utara. Pengolahan sirup dilakukan di Laboratorium Balai Penelitian Tanaman Palma, dan sebagian analisa karakteristik dilaksanakan di Laboratorium Rekayasa, Kimia dan Biokimia Jurusan Teknologi Hasil Pertanian, UGM-Yogyakarta. Hasil penelitian menunjukkan bahwa sirup nira aren yang telah dilakukan dalam empat tingkatan total padatan terlarut, yaitu 65<sup>0</sup>Brix, 70<sup>0</sup>Brix, 75<sup>0</sup>Brix dan 80<sup>0</sup>Brix, memiliki karakteristik sebagai berikut kadar air berkisar 24,16%-31,73%, viskositas 140cP-2336cP, kadar total 62,77%-68,14%, sakarosa 57,55%-62,22%, gula reduksi 1,29%-4,11%, kadar fenolat (antioksidan) 0,13%-0,29%. Pengolahan sirup nira aren ini tidak dilakukan penambahan gula pasir, sehingga sakarosa yang terkandung adalah alami hanya dari nira aren dan dengan adanya senyawa fenolat, maka sirup nira aren dapat dikategorikan sebagai sirup nira aren fungsional sehingga sangat bermanfaat untuk kesehatan. Sirup nira aren yang memiliki viskositas mendekati sirup komersial adalah pada TPT 70<sup>0</sup>Brix yang memiliki viskositas 399,80cP, kadar air 29,49%, sakarosa 58,00%, gula total 63,15%, gula reduksi 2,05, fenolat 0,14%, intensitas warna L*=tingkat kecerahan 43,83, a*=kemerahan 15,55 dan b*= kekuningan 34,40.</p>
In order to increase the shelf life of kopyor coconut meat, it is necessary to pre-process it so that its quality can be maintained. The study aimed to determine kopyor coconut meat characteristics, which can be applied in biocellulose edible coating. The research was conducted in 2019 at the Laboratory of Indonesian Palm Crops Research Institute. The treatments consisted of 1) Without edible coating, 2) Edible coating application, and 3) Edible coating application plus ascorbic acid. Kopyor coconut meat has a water content of 77.51%, protein 1.71%, fat 9.92%, carbohydrates 10.00%, ash content 0.82%, and crude fiber 0.78%. Medium-chain fatty acids 42.64% and long-chain fatty acids 44.60%. The organoleptic test showed that kopyor coconut meat during 0-3 months of storage without edible coating had color, aroma, and taste values ranging from 3.24- 4.07. Furthermore, edible coatings applications have color, aroma, and taste values ranging from 3.13- 3.53. In comparison, those with edible coating and ascorbic acid have color, aroma, and taste values ranging from 1.78 to 3.53. The total microbes without edible coating application were the highest, although there was a decrease during storage, while those with edible coating application were inhibited.
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