Pengaruh Lama Penyimpanan terhadap Kadar “Gula Reduksi” Nira Aren dengan Penambahan Kapur Sirih
DOI:
https://doi.org/10.36312/jar.v1i1.636Keywords:
Waktu simpan, kadar gula reduksi, nira aren, kapur sirih, Storage duration, reducing sugar content, arenga sap, betel limeAbstract
Nira aren mudah mengalami fermentasi yang disebabkan oleh aktivitas mikroba. Untuk mencegah kerusakan nira akibat fermentasi, dibutuhkan pengawetan menggunakan bahan pengawet dengan waktu yang tepat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi waktu penyimpanan terhadap kadar gula reduksi nira aren yang telah ditambahkan kapur sirih. Penelitian ini bersifat true ekperimental yang dilakukan di Laboratorium Kimia Jurusan Analis Kesehatan Poltekkes Kemenkes Mataram untuk mengetahui pengaruh yang timbul akibat dari perlakuan yang diberikan. Perlakuan terdiri atas 4 waktu penyimpanan yaitu 0 jam, 2 jam, 4 jam dan 6 jam dengan masing-masing 6 kali replikasi. Hasil penetapan kadar gula reduksi nira aren masin-masing perlakuan secara berurutan adalah 2,01%, 2,03%, 2,33% dan 0,62%. Kesimpulan dari penelitian ini yaitu waktu simpan maksimal nira aren yang diawetkan dengan kapur sirih adalah 4 jam, sedangkan waktu optimalnya adalah 2 jam. Rekomendasi untuk penelitian lanjutan diuraikan lebih detail dalam artikel ini.
The Effect of Storage Duration on the Reducing Sugar Content of Arenga Sap with the Addition of Betel Lime
Abstract
Aren sap is prone to fermentation caused by microbial activity. To prevent sap damage due to fermentation, preservation using appropriate preservatives is required. This study aims to determine the influence of storage time variations on the reducing sugar content of arenga sap added with betel lime. The study follows a true experimental design conducted at the Chemistry Laboratory, Department of Health Analysts, Polytechnic of Health Ministry of Health Mataram, to assess the effects of the treatments. The treatments consisted of four storage times, namely 0 hours, 2 hours, 4 hours, and 6 hours, each with six replications. The results of reducing sugar content determination for each treatment were 2.01%, 2.03%, 2.33%, and 0.62%, respectively. The conclusion of this research is that the maximum storage time for preserved arenga sap with betel lime is 4 hours, while the optimal time is 2 hours. Detailed recommendations for further research are presented in this article.
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References
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