PENENTUAN MUTU CUKA NIRA AREN (Arenga pinnata) BERDASARKAN SNI 01-4371-1996

Abstract

This study was aimed to determine quality of sugar palm vinegar (Arenga pinnata) based on SNI 01-4371-1996. The result was expected to provide material information about the quality of sugar palm vinegar based on SNI 01-4371-1996 and as a reference for further research. Nira of sugar palm as sample used in this research were obtained from Kappang Village, District Cenrana, Maros Regency, South Sulawesi Province. The process of making vinegar through by fermentation of the nira which has been obtained from the field. Vinegar is produced and then tested their quality based on SNI 01-4371-1996. The results showed that the variables that meet the SNI 01-4371-1996 on vinegar fermentation are the liquid form and flavour, acetic acid content, residue of alcohol, Pb and Cu metal contamination and arsenic contamination. Variables that not meet the SNI 01-4371-1996 are NaCl, the amount of dissolved solids, test of total sugar, contaminant of metals zinc (Zn) and microbial contamination. Key words: Sugar palm vinegar, Arenga pinnata, nira, SNI 01-4371-1996

Potential of Bioactive Compounds of Arenga Vinegar as Traditional Medicine Through Reverse Docking Techniques

“…However, unfortunately, there have been no studies that identify the content of palm vinegar, but there is research on determining the quality of palm vinegar that some mineral contaminants can be considered as bioactive compounds such as Cu and Zn, and in palm vinegar there are compounds NaCl, glucose, fructose and its main component is acetic acid resulting from the fermentation stage of simple sugars into alcohol, furthermore, alcohol is fermented into high-grade acetic acid, with a concentration value of 7.20%. (Baharuddin et al, 2009). As a comparison that, acetic acid is also the main compound of apple cider vinegar with a concentration of 3-9%.…”

MUTU IKAN KUWE (Gnathanodon speciosus) SEGAR YANG DIBERI PERLAKUAN CAIRAN NIRA AREN (Arenga pinnata) HASIL FERMENTASI SELAMA PENYIMPANAN

“…Cairan hasil fermentasi nira aren bersifat asam [10] dan dapat menghambat aktifitas bakteri pembusuk. Asam yang dihasilkan dari fermentasi cairan nira aren dapat berfungsi sebagai pengawet [11].…”

“…Selama penyimpanan, produk perikanan mengalami kerusakan seperti oksidasi lemak, perubahan warna, perubahan protein, aktivitas enzim dan bakteri yang kesemuanya akan mempengaruhi rupa, bau dan tekstur [18]. Menurut [11], asam berfungsi untuk mempertahankan tekstur dan mencegah terjadinya pembusukan akibat mikroba.…”

“…[14] mengatakan bahwa kenampakan dari suatu produk perikanan merupakan salah satu kunci dalam menentukan kualitas suatu bahan atau produk. Asam berfungsi sebagai penguat tekstur sehingga mampu mempertahankan kenampakan pangan, meningkatkan warna, dan cita rasa makanan [11].…”

“…Jam)/Stored Times (Hours) Cairan Hasil Fermentasi 6 Hari/Fermented Liquid for 6 Days Cairan Hasil Fermentasi 9 Hari/Fermented Liquid for 9 Days Cairan Hasil Fermentasi 12 Hari/Fermented Liquid for 12 Days[Wattimena et al, JTHP 1 (1):[1][2][3][4][5][6][7][8][9][10][11] 2021] …”