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All Journal JURNAL INTEGRASI PROSES Jurnal Redoks Jurnal Tekno Insentif Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat REACTOR : Journal of Research On Chemistry And Engineering Jurnal Engineering Journal of Energy, Materials, & Manufacturing Technology Journal of Sciencce Technology and Visual Culture Pengabdian Cendekia
Aldillah Herlambang
Institut Teknologi Sumatera
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Journal : JURNAL INTEGRASI PROSES

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THE EFFECT OF NATURAL PRESERVATIVE EXTRACTS ON THE PHYSICOCHEMICAL AND ANTIOXIDANT ACTIVITY OF COCONUT SAP Desi Riana Saputri; Yuniar Luthfia Listyadevi; Galeh Widharma; Ratih Ainun Mardiyah; Muhammad Triyogo Adiwibowo; Wika Atro Auriyani; Yunita Fahni; Damayanti Damayanti; Andri Sanjaya; Feerzet Achmad; Deviany Deviany; Aldillah Herlambang; Edwin Rizki Safitra
JURNAL INTEGRASI PROSES Vol 13, No 2 (2024)
Publisher : JURNAL INTEGRASI PROSES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jip.v13i2.25689

Abstract

Coconut sap produced from coconut trees has a short shelf life due to contamination and undergoes natural fermentation. One way to extend the shelf life of coconut sap is by adding preservatives. This research aims to determine the effect of adding natural preservative extracts on the antioxidant value, pH, sugar, and alcohol content of coconut sap by adding natural preservatives. There are five samples: pure sap (NM); sap with sugar lime (NK); sap with sugar lime and cinnamon extract (NKM); sap with sugar lime and mango leaf extract (NDM); sap with sugar lime and noni leaf extract (NKD). The study was conducted by extracting natural preservatives, namely cinnamon extract, mango leaves extract, and noni leaves extract, using the maceration method. These natural preservative extracts were mixed with Ca(OH)2 in a 1:1 ratio and dissolved in distilled water. The mixture was then mixed with the sap. The results of the antioxidant test showed that the IC50 values of the NM, NK, NKM, NDM, and NKD samples were 52.911, 144.409, 26.043, 49.275, and 24.21 ppm, respectively. The highest pH value was found in the NK sample at 13.8, and the lowest in the NM sample at 3.8. The lowest sugar content was in the NM and NDK samples, with 10.6 and 14.6%. The highest alcohol content was found in the NK and NKD samples, with alcohol contents of 14.80% and 14.20%. This study shows that adding natural preservatives such as cinnamon, mango leaves, and noni leaves can increase the antioxidant activity of coconut sap, raise its pH, and maintain its sugar content to prevent it from being reduced to alcohol.
Co-Authors Alfernando, Oki Amalia, Rahma Andri Sanjaya Andri Saputra Ardian, Muhammad Ikhwan Auriyani, Wika Atro Damayanti Damayanti Dennis Farina Nury Desi Riana Saputri Desi Riana Saputri Deviany Deviany, Deviany Edwin Rizki Safitra Feerzet Achmad Feerzet Achmad Galeh Widharma Iswahyuni Jabosar Ronggur Hamonangan Panjaitan Lestary, Rara Ayu Lince Muis Lince Muis Lukas Fernando Napitupulu Manurung, Pandapotan Maruli Tua Muhammad Ikhwan Ardian Muhammad Triyogo Adiwibowo Mundarti, Sri Musa Musa Musa Musa Mustafa Okta Priadi Prabasari, Ira Galih Prasetyo, Rizky Dimas Ratih Ainun Mardiyah Raudhatussya'rifah, Ra'ida Reni Yuniarti Rizky Dimas Prasetyo Rosmawati Sipayung Sarah Fiebrina Heraningsih Suryadri, Hadistya Tiurmaida Gebryela Simanjuntak Widyastuti, Nita Wika Atro Auriyani Yuniar Luthfia Listyadevi Yunita Fahni