Open AccessThe effect of addition natural preservatives from jackfruit wood during storage on pH, total microbes, taste and colour of palm oil sap
Author(s) -
Tri Shinta Elvina,
Mimi Nurminah,
Terip Karo-Karo
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012105
Subject(s) - palm oil , preservative , palm , completely randomized design , food science , factorial experiment , taste , horticulture , chemistry , raw material , elaeis guineensis , botany , biology , mathematics , physics , statistics , organic chemistry , quantum mechanics
There is an increase in the growth of oil palm plantations every year in Indonesia. Every oil palm which is no longer productive will be replanted. Oil palm sap can be produced from oil palm replanted. Oil palm sap is a raw material that is easily damaged. Jackfruit wood can be used to prevent damaged on palm oil sap. This research study used a completely factorial randomized design with 2 factors, the concentration of jackfruit wood added (K): (3%, 6%, 9%, 12%) and storage time (T): (0 days, 1 day, 2 days, 3 days). The result showed that the concentration of jackfruit wood had effect on pH, total microbes, taste and colour. The storage time had effect on pH, total microbes, and taste. Interaction of the concentration of jackfruit wood and the storage time had significant different on pH. The result showed that the best oil palm sap was from the treatment the percentage increase of 12% jackfruit wood and storage for 3 days.