The Potential Of Mangosteen Bark Extract As A Natural Preservative For The Quality Of Aren Nira During Tapping
Abstract Arenga pinnata (Merr.) produces economically valuable nira, but is easily contaminated by microbes during tapping, causing acidic fermentation. This study examined the potential of mangosteen bark extract as a natural preservative to maintain nira quality. The method of extract applicati...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-07-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1277 |
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| Summary: | Abstract
Arenga pinnata (Merr.) produces economically valuable nira, but is easily contaminated by microbes during tapping, causing acidic fermentation. This study examined the potential of mangosteen bark extract as a natural preservative to maintain nira quality. The method of extract application was adjusted to the volume of nira collected, and the extract was applied in three variations of concentration, i.e. 1.5%, 3%, 4.5% (v/v), and control (without extract). Evaluation was conducted on pH, total sugar content, antimicrobial activity, and organoleptic properties. The results showed that the extract effectively inhibited microbial growth, especially yeast, and slowed down the decrease in pH and sugar. The concentration of 4.5% was most effective, but less favorable in terms of sensory taste. In conclusion, mangosteen bark extract has the potential as an environmentally friendly natural preservative to maintain the freshness of nira during 10 hours of tapping.
Abstrak
Arenga pinnata (Merr.) menghasilkan nira yang bernilai ekonomis, namun mudah terkontaminasi mikroba selama penyadapan, menyebabkan fermentasi asam. Penelitian ini mengkaji potensi ekstrak kulit batang manggis sebagai pengawet alami untuk menjaga kualitas nira. Metode pemberian ekstrak disesuaikan dengan volum nira yang terkumpul, dan ekstrak diaplikasikan dalam tiga variasi konsentrasi, yaitu 1,5%, 3%, 4,5% (v/v), serta kontrol (tanpa ekstrak). Evaluasi dilakukan terhadap pH, kadar gula total, aktivitas antimikroba, dan sifat organoleptik. Hasil menunjukkan bahwa ekstrak efektif menghambat pertumbuhan mikroba, terutama yeast, serta memperlambat penurunan pH dan gula. Konsentrasi 4,5% paling efektif, namun kurang disukai secara sensorik rasa. Kesimpulannya, ekstrak kulit batang manggis berpotensi sebagai pengawet alami yang ramah lingkungan untuk mempertahankan kesegaran nira selama 10 jam penyadapan. |
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| ISSN: | 2354-7936 2685-2861 |