PENGARUH JENIS DAN KONSENTRASI PENGAWET ALAMI TERHADAP MUTU NIRA KELAPA SAWIT (Elaeis guineensis, Jacq.) (The Effect of Type and Concentration Natural Preservative to Palm Oil Neera (Elaeis guineensis, Jacq.)) - Muhammad Irham Derza; Terip Karo-Karo; Ridwansyah Ridwansyah (Jurnal Rekayasa Pangan dan Pertanian, 2018)
ABSTRACT   The research conducted to determine the effect of the type and concentration of natural preservative on the quality of palm oil neera. The research had been performed using a completely randomized design with two factors, i.e. the type of natural preservative (J) : (guava leaves), (jackfruit stem), (mangosteen rind), and the concentration of natural preservative (K) : (3%), (5%), (7%) dan (9%). Parameters analized was pH, alcohol content, moisture content, ash content, total soluble solid, total sugar, total acid, total microbes, hedonic organoleptic test on color, aroma, flavor, and consistency. The results showed that the type of natural preservative had highly significant effect on pH, alcohol content, total solid soluble, total sugar, total acid hedonic value of color and had significant effect on ash content and total microbes. The concentration of natural preservative had highly significant effect on pH, alkohol content, ash content, total soluble solid, total sugar, total acid, and total microbes.The interaction of both factors had highly significant effect on pH, total soluble solid, and total sugar. The type of natural preservative of mangosteen rind and the concentration of 9% was the best treatment for the quality of palm oil neera. Keywords: Concentration Of Natural Preservative, Palm Oil Neera, Type Of Natural Preservative ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jenis dan konsentrasi pengawet alami terhadap mutu nira kelapa sawit (Elaeis guineensis Jacq). Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu jenis pengawet alami (J) :  (daun jambu biji), (kayu nangka), (kulit manggis), dan konsentrasi pengawet alami (K) : (3%), (5%), (7%) dan (9%). Parameter yang dianalisa adalah pH, kadar air, kadar abu, total padatan terlarut, total gula, total asam, total mikroba, dan uji organoleptik secara hedonik terhadap warna, aroma, rasa dan kekentalan. Hasil penelitian menunjukkan bahwa penambahan jenis pengawet alami  memberikan pengaruh berbeda sangat nyata terhadap pH, alkohol, total padatan terlarut, total gula, total asam, nilai hedonik warna dan memberikan pengaruh berbeda nyata terhadap kadar abu dan total mikroba. Konsentrasi pengawet alami memberikan pengaruh berbeda sangat nyata terhadap pH, alkohol, kadar abu, total padatan terlarut, total gula, total asam, dan total mikroba. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap pH, total padatan, dan total gula. Penambahan pengawet alami kulit manggis dan konsentrasi 9% adalah perlakuan terbaik terhadap mutu nira kelapa sawit.   Kata kunci: Jenis Pengawet Alami, Konsentrasi Pengawet Alami, Nira Kelapa Sawit.