Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

<Previous Article In Volume
Next Article In Volume>

Application of the Natural Antimicrobial Kayu Purut (Dysoxylum parasiticum) to Delay Arenga Sap (Arenga pinnata sap) Decay

Authors
R. Widyasari1, 4, *, B. D. Argo2, A. Lastriyanto2, S. Wijana1, K. Yuniarto3
1Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Kota Malang, Indonesia
2Department of Agricultural Engineering, Faculty of Agricultural Technology, Brawijaya University, Kota Malang, Indonesia
3Department of Agricultural Engineering, Faculty of Food Technology and Agroindustry, Mataram University, Mataram, Indonesia
4Department of Food Science and Technology, Faculty of Food and Agroindustrial Technology, Mataram University, Mataram, Indonesia
*Corresponding author. Email: rucitrawidyasari@unram.ac.id
Corresponding Author
R. Widyasari
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_27How to use a DOI?
Keywords
Arenga pinnata sap; Dysoxylum parasiticum; Palm Sap Decay
Abstract

Brown sugar is commonly made with palm sap (Arenga pinnata sap) as its primary raw source. The punic (first time the branch was tapped) of a palm tree was tapped in this study to test the effectiveness of kayu purut (Dysoxylum parasiticum) stems as a natural preservative (antimicrobial). The study involved pasteurizing palm sap for 10±2 minutes at 75±3°C, followed by storage in two conditions: room temperature (25±3°C) and cold temperature (10±3°C), both of which had antimicrobials added. The antimicrobials concentrations were 0.92% (w/V), 0.73% (w/V), and 0.65% (w/V). For each concentration of kayu purut, investigations on the control of unpasteurized arenga sap at each storage temperature were carried out as well. pH, sugar content (%Brix), and color (L Lightness) tests were performed after 15 minutes (for five measurements), 30 minutes (for five measurements), and 1 hour of storage. The results show that by utilizing 0.92% (w/V) kayu purut during the tapping process and storing it at low temperatures after pasteurization, the sap’s quality is able to be preserved for a longer period of time.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
978-94-6463-274-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_27How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - R. Widyasari
AU  - B. D. Argo
AU  - A. Lastriyanto
AU  - S. Wijana
AU  - K. Yuniarto
PY  - 2023
DA  - 2023/10/27
TI  - Application of the Natural Antimicrobial Kayu Purut (Dysoxylum parasiticum) to Delay Arenga Sap (Arenga pinnata sap) Decay
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 309
EP  - 315
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_27
DO  - 10.2991/978-94-6463-274-3_27
ID  - Widyasari2023
ER  -