PENGARUH SABUT KELAPA TERHADAP KUALITAS NIRA AREN DAN PALM WINE

ABSTRAK Nira aren merupakan bahan utama untuk pembuatan gula merah dan minuman tradisional beralkohol, seperti palm wine dan cap tikus di Sulawesi Utara. Kualitas produk yang dihasilkan sangat tergantung pada mutu nira aren sebelum diproses (difermentasi). Penelitian ini bertujuan untuk mengetahui pengaruh sabut kelapa sebagai bahan pengawet mutu nira aren dan pengaruhnya terhadap mutu palm wine yang dihasilkan. Penelitian dilakukan dari bulan Januari sampai Desember 2002 di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain (Balitka) Manado. Nira aren diperoleh dari kebun petani di Tatengesan Kabupaten Minahasa. Penelitian ini terdiri atas 2 tahap. Penelitian Tahap I adalah pengaruh sabut kelapa terhadap mutu nira aren. Perlakuan disusun secara faktorial dalam rancangan acak lengkap dengan dua ulangan. Faktor pertama adalah berat sabut/penampung (50 g, 100 g dan 150 g). Faktor kedua adalah lama pengamatan setelah sadap ( 1, 2, 3 dan 4 jam). Peubah yang diamati adalah pH, gula total dan warna. Penelitian Tahap II adalah pengolahan nira aren untuk palm wine. Perlakuan disusun secara faktorial dalam rancangan acak lengkap dengan tiga ulangan. Faktor pertama yaitu jenis mikroba untuk starter, yaitu ragi roti (Saccharomyces cerevisiae), kultur murni S. cerevisiae dan S. ellipsoides. Faktor kedua adalah lama penuaan (aging), terdiri atas 1 bulan, 2 bulan dan 3 bulan. Peubah yang diamati yaitu total gula, pH, kadar alkohol, total mikroba, total asam, asam volatil, warna, bau dan rasa. Hasil penelitian Tahap I menunjukkan bahwa penggunaan sabut segar sebanyak 50 g dapat mempertahankan mutu nira sampai 3 jam setelah sadap dengan kualitas nira baik dan keasamannya netral (pH 6,32), tidak berbeda dari kontrol (nira sebelum didiamkan). Nira yang dihasilkan dari Tahap I ini langsung digunakan untuk penelitian Tahap II. Hasil penelitian Tahap II menunjukkan bahwa palm wine yang difermentasi dengan ragi roti dan S. cerevisiae mempunyai mutu cukup baik walaupun telah disimpan selama 3 bulan, dengan total gula berkisar 3,33-3,78%, pH 3,94-4,10 dan kadar alkohol 6,88%. Sedangkan palm wine yang difermentasi dengan S. ellipsoides total gulanya 10,44%, pH 4,3 dan kadar alkohol 1,58%. Selanjutnya nilai total asam dari palm wine yang diolah dengan ragi roti, S. serevisiae, dan S. ellipsoides, masing- masing 12,27 meq/100 ml, 10,52 meq/100 ml, dan 9,24 meq/100 ml. Nilai asam asetat (asam volatil) berkisar antara 0,008 – 0,042%. Warna palm wine yang diperoleh adalah coklat kemerahan. Uji organoleptik menun- jukkan bahwa panelis agak menyukai aroma dan rasa dari palm wine yang difermentasi dengan S. ellipsoides, walaupun kadar alkohol hanya 1,58%. Secara umum, kualitas palm wine dari nira aren termasuk minuman beralkohol golongan B karena kadar alkoholnya rendah (<2%) dan asam volatil < 0,2%. Kata kunci : Aren, Arenga pinnata, pasca panen, prosesing, nira aren, sabut kelapa, penyadapan, palm wine, Sulawesi Utara ABSTRACT Effect of fresh coconut husk on the quality of Arenga pinnata toddy and palm wine Arenga pinnata toddy is the main row material for processing palm sugar and traditional beverage, like palm wine and cap tikus in North Sulawesi. The quality of product depends on the quality of A. pinnata toddy before it is processed (fermented). The aim of this research was to study the effect of coconut husk to preserve the toddy of A. pinnata and its effect on the palm wine quality. The research was conducted from January to December 2002, at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) Manado. Arenga pinnata toddy was obtained from the farmer at Tatengesan Village in Minahasa Regency. The research consisted of 2 parts which were done continuously. The first part was the effect of coconut husk on the quality of Arenga pinnata toddy. The experiment was arranged factorially using completely randomized design, with two replications. The first factor was the weight of coconut husk (50 g, 100 g and 150 g). The second factor was the period after tapping (1, 2 , 3, and 4 hours). The variables observed were pH, total sucrose and the colour of toddy. The second part was processing palm wine by using the toddy of Arenga pinnata. The experiment was arranged factorially using a completely randomized design, with 3 replications. The first factor was kind of starter/microbial consisted of commercial yeast, pure culture S. cerevisiae and S. ellipsoides. The second factor was aging period consisted of 1 month, 2 months and 3 months. The variables observed were total sucrose, acidity (pH), alcohol content, total plate count, total acid, volatil acid, colour, flavor and taste. The results on the first part showed that 50g of fresh coconut husk was suitable and efficient to preserve the quality of toddy up to 3 hours after tapping. The toddy which were produced that way could be processed for making palm wine. The results of the second part showed that the quality of palm wine until 3 months aging period was good, especially the palm wine using starter from commercial yeast and S. cerevisiae. The total sucrose and acidity (pH) of the palm wine using commercial yeast and pure culture S. cerevisiae are total sugar was as follows 3.33 – 3.78%, pH 3.94– 4.10 and alcohol content was 6.88%. By using S. ellipsoides the total sucrose 10.44%, pH 4.3, and alcohol content 1.58%. The total acid of the palm wine using commercial yeast, pure culture S. cerevisiae, and S. ellipsoides: 12.27 meq/100 ml, 10.52 meq/100 ml, 9.24 meq/100 ml. Volatil acid content as acetic acid was 0.008 – 0.042%. The colour of palm wine was brown redness. Organoleptic test showed that the testers liked the flavor and taste of the palm wine using S. ellipsoides, better eventhough its alcohol content was only 1.58%. In general, the quality of palm wine from A. pinnata toddy was categorized as alcohol beverage group B because its alcohol content was low (<2%) and volatile acid content was <0.2%. Key words : Sugar palm, Arenga pinnata toddy, post harvest, processing, coconut husk, tapping, palm wine, North Sulawes