ANALISIS KUALITAS AIR NIRA AREN (Arenga Pinata) DI WILAYAH GARUT DENGAN VARIASI SUHU PENYIMPANAN

RAFIF ABDIKAH UTAMA, - (2025) ANALISIS KUALITAS AIR NIRA AREN (Arenga Pinata) DI WILAYAH GARUT DENGAN VARIASI SUHU PENYIMPANAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Meningkatnya permintaan gula aren berkualitas tinggi menuntut adanya standar parameter produksi yang dapat menjamin mutu dan mendukung pengembangan industri gula aren, khususnya di wilayah Garut. Penelitian ini bertujuan mengevaluasi kualitas awal dan umur simpan air nira aren melalui analisis kandungan sukrosa, pH, dan jumlah bakteri sebelum pengolahan, serta menentukan kondisi penyimpanan optimal. Penelitian dilakukan secara eksperimental dengan pengukuran kadar sukrosa menggunakan Brix Meter Refractometer, pH menggunakan pH meter portabel, dan jumlah koloni bakteri menggunakan metode Total Plate Count (TPC). Sampel disimpan pada tiga kondisi, yaitu suhu ruang, suhu dingin, dan suhu ruang dengan penambahan katekin, kemudian dianalisis secara berkala selama 84 jam. Hasil menunjukkan bahwa penyimpanan pada suhu dingin mempertahankan kadar sukrosa stabil (±14%), menurunkan pH secara bertahap hingga 5,15, dan menekan pertumbuhan koloni bakteri secara signifikan. Penambahan katekin juga menghambat penurunan mutu, meskipun efektivitasnya lebih rendah dibandingkan suhu dingin. Sebaliknya, penyimpanan pada suhu ruang tanpa perlakuan menyebabkan penurunan kadar sukrosa (<6%), penurunan pH hingga 3,8, serta peningkatan cepat jumlah koloni bakteri, disertai penurunan kualitas organoleptik. Temuan ini menegaskan bahwa suhu penyimpanan berperan krusial dalam menjaga mutu nira aren, dengan penyimpanan suhu dingin direkomendasikan sebagai metode utama, sementara katekin berpotensi digunakan sebagai pengawet alami pendukung. ----- The increasing demand for high-quality palm sugar requires standardized production parameters to ensure product quality and support the development of the palm sugar industry, particularly in Garut. This study aims to evaluate the initial quality and shelf life of Arenga pinnata sap by analyzing sucrose content, pH, and bacterial counts prior to processing, as well as to determine the optimal storage conditions. The research was conducted experimentally by measuring sucrose levels using a Brix Meter Refractometer, pH using a portable pH meter, and bacterial colonies using the Total Plate Count (TPC) method. Samples were stored under three conditions: room temperature, cold storage, and room temperature with catechin addition, and analyzed periodically over 84 hours. The results showed that cold storage maintained stable sucrose levels (±14%), gradually lowered pH to 5.15, and significantly suppressed bacterial growth. Catechin addition also slowed down quality deterioration, although its effectiveness was lower compared to cold storage. In contrast, room temperature storage without treatment resulted in decreased sucrose content (<6%), a drop in pH to 3.8, and a rapid increase in bacterial colonies, along with reduced organoleptic quality. These findings confirm that storage temperature plays a crucial role in preserving palm sap quality, with cold storage recommended as the primary method, while catechin shows potential as a natural preservative supplement.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Nira, Sukrosa, pH, Bakteri, Penyimpanan ----- Palm, Sucrose, pH, Bacteria, Storage
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	20 Nov 2025 03:14
Last Modified:	20 Nov 2025 03:14
URI:	http://repository.stfi.ac.id/id/eprint/3522

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