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PENGARUH WAKTU SADAP NIRA AREN (Arenga pinnata) TERHADAP GULA SEMUT YANG DIHASILKAN

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This study was conducted to determine right tapping period and to know effect of tapping period of palm’s nira to the palm sugar quality.
This was a single factor experiment arranged in Complete Randomized Design with four replications and four level was used in this experiment. The factor is tapping period (w), i.e. 3 hours (w1), 6 hours (w2), 9 hours (w3), and12 hours (w4). Data was analyzed using Analysis of Variance (ANOVA) and continued by Honestly Significant Different (LSD) of 5 % .
Result of this experiment showed that tapping period significantly affect to the pH, quality hedonic sensory (tecture and aroma), hedonic sensory (texture and aroma) and reducing sugar of palm sugar. However, tapping period did not significantly affect to the yield, yield outcome, hedonic sensory (taste and colour), hedonic quality characteristic (taste and colour), water and ash of palm sugar. pH of palm sugar about 6-7,75, yield about 12,17-14,80%, yield outcome about 84,31-88,51%, hedonic taste about3,81-4,47, hedonic colour about 3,99-4,20, hedonic texture about 4,14-4,83, and hedonic aroma about 3,72-4,46, quality hedonic of taste about 4,40-4,64, quality hedonic of colour about.., quality hedonic of texture about 3,60-4,40, quality hedonic of aroma about 4,24-4,74, water about 3,15-3,32%, ash about 0,11-0,16%, and reducing sugar about 23,90-28,40.
Key words : palm’s nira, tapping period, palm sugar

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No. Panggil

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Penerbit

: ., 2013

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Bahasa

Indonesia

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NONE

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Tipe Media

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Tipe Pembawa

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