Stabilitas Mutu Nira Aren Kemasan dengan Perlakuan Fisik dan Pengawet Alami (Akar Kawao) Selama Penyimpanan Dingin

Abstract

Palm juice that has been tapped can not be stored for more than a day due to then physiochemical properties. This study are one way to maintain the quality of palm juice by providing physical and natural preservative treatment with the addition of root Kawao 6% extract and heating 90 °C 10 minutes, as well as combinations of heating at 90 °C 10 minutes and Kawao 6% root extract, and room temperature storaged for period 0, 5, 10, and 15 days. The study was conducted in December 2015- February 2016 at the Laboratory of Food Technology, Department of Food Science and Technology, Faculty of Agriculture USU, Medan, using a completely randomized factorial design. The parameters analysed were pH, total acid, total dissolved solids, total microbes, and organoleptic value aroma, colour and flavour. The results showed that the physical treatment and natural preservative during storage had highly significant effect on all parameters. The interaction of these two factors gives highly significant effect on organoleptic colours and significant effect on pH except total dissolved solids, total microbial, organoleptic aromas and flavourss. Palm juice with 10 minutes heating at 90 °C and 6% Kawao root extract has the best physiochemical quality during shelf life 5 days.