PENGARUH WAKTU PENYADAPAN NIRA DAN LAMA PENYIMPANAN TERHADAP KUALITAS NIRA SIWALAN (Borassus flabellifer L.) ( Sebagai Sumber Belajar Biologi )
| Main Author: | Hotijah, Siti |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/55989/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/55989/2/BAB%20I.pdf http://eprints.umm.ac.id/55989/3/BAB%20II.pdf http://eprints.umm.ac.id/55989/4/BAB%20III.pdf http://eprints.umm.ac.id/55989/5/BAB%20IV.pdf http://eprints.umm.ac.id/55989/6/BAB%20V.pdf http://eprints.umm.ac.id/55989/7/LAMPIRAN.pdf http://eprints.umm.ac.id/55989/ |
Daftar Isi:
- Siwalan sap is often consumed by the public as a fresh drink, but in terms of storage, it can not last long. Siwalan sap will experience a fermentation process because it contains sucrose which is a good medium for microbial growth. Fermented sap can contain levels of alcohol known as tuak. It is known that consuming drinks containing alcohol levels on an ongoing basis can cause various diseases in the body for the drinker. The purpose of this study was to determine the effect of tapping time and storage time on the quality of siwalan sap (Borassus flabellifer L.). The type of research used is a true pure experiment (True Experimental Research). The research method was carried out there were several stages, namely preparing roomie that had been obtained through the tapping process and then the implementation which included measurement of chemical and physical parameters and storage time. The tapping time used is morning tapping and afternoon tapping and the storage time is 0 hours, 3 hours, 6 hours and 9 hours. This study consisted of 32 sap samples with 8 treatments divided into 2 groups. The quality of siwalan sap (Borassus flabellifer L.) is measured using 2 kinds of measurements namely chemical parameters which include sugar content, pH and alcohol content as well as physical or organoleptic parameters which include aroma, taste, and color. Data analysis techniques used were the Two Way-ANOVA and Duncan tests for chemical parameters and the Friedman test for organoleptic. The results of research showed that there was a significant influence of tapping time and storage time on the quality of siwalan sap (Borassus flabellifer L.). The sample that has the best treatment on the quality of siwalan sap is at the time of tapping in the afternoon with a maximum storage time of 3 hours which is due to the high sugar content and has not changed compared to the initial sugar content, the pH is still stable around 4-6 and the alcohol content is still low. The results of this study can be used as learning resources in the form of posters.