The effect of kurut wood (Dysoxylum parasiticum) and jackfruit wood (Artocarpus heterophyllus) on the natural fermentation of palm juice and palm sugar quality
DOI:
10.29303/jpm.v18i3.3256Published:
2023-05-27Issue:
Vol. 18 No. 3 (2023): May 2023Keywords:
Jackfruit wood, Kurut wood, Palm juice, Palm sugar.Articles
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Abstract
This study aims to determine the effect of the concentration of kurut wood and jackfruit wood on the yield, pH, and percentage of reducing sugars of palm sugar. This experiment used a completely randomized design (CRD) which consists of 6 treatments, i.e., 0 g/L, 3 g/L, 4 g/L, 5 g/L, 6 g/L, and 7 g/L. The data were analyzed by Analysis of Variance (ANOVA) using Co-Stat software and posthoc analysis for chemical score using Orthogonal Polynomial Method (MOP). Statistical analysis of chemical value shows that the increase in the concentration of kurut wood and jackfruit wood (0 g/L – 7 g/L) significantly affects the decrease of the total microbe and percentage of reducing sugars, and the increase of the amount of yield, palm juice, and sugar pH. The 7 g/L treatment was the best, with different analysis results for kurut wood and jackfruit wood. In kurut wood, the total microbes counted 5.46 CFU/ml; yield 495.33g; pH 6.72; and reducing sugar 0.96. In jackfruit wood, total microbes counted 5.6 CFU/ml; yield 386.33g; pH 6.68; and reducing sugar 0.85.
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Author Biographies
Siti Hikmatul Asyura, Biology Education Department, Faculty of Teacher Training and Education, University of Mataram
Syamsul Bahri, Biology Education Department, Faculty of Teacher Training and Education, University of Mataram
Dewa Ayu Citra Rasmi, Biology Education Department, Faculty of Teacher Training and Education, University of Mataram
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