Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

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Analysis of pH value and Color of Palm Sap (Arenga pinnata Merr) during Storage

Authors
Ansar1, *, Nazaruddin2, Atri Dewi Azis3
1Department of Agricultural Engineering, Faculty of Food Technology and Agroindustries, University of Mataram, Mataram, Indonesia
2Department of Food Science and Technology, Faculty of Food Technology and Agroindustries, University of Mataram, Mataram, Indonesia
3Department of English Education, Faculty of Teacher Training and Education, University of Mataram, Mataram, Indonesia
*Corresponding author. Email: ansar72@unram.ac.id
Corresponding Author
Ansar
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_13How to use a DOI?
Keywords
color; palm sap; pH; storage; tapping
Abstract

Palm trees as non-timber forest plants can produce sap after going through the tapping process. Palm sap has been widely consumed by the public as a fermented beverage. However, this palm sap is easy to change in quality. Therefore, the purpose of this study was to analyze the pH value and color of palm sap during storage. Samples of palm sap were obtained from farmers in Sesaot, West Lombok, West Nusa Tenggara, Indonesia. The research parameters were changes in pH and color of palm sap after tapping. Research samples were stored at various temperatures of 15, 30, and 40 ºC. Observation data was carried out every 2 hours for 2 days of storage. The results showed that the pH levels and the color of the palm sap changed after storage. After 10 hours of storage, the pH level of palm sap changed from 7.0 to 2.6 at 40 ºC; 4.8 at 30 ºC; and 6.6 at 15 ºC. Palm sap stored at 15 ºC had the lowest decrease in pH value compared to 30 and 40 ºC. The higher the storage temperature, the greater the decrease in the pH value. Along with the decrease in pH value, the color of palm sap also decreased significantly at various storage temperatures.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
978-94-6463-274-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_13How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Ansar
AU  - Nazaruddin
AU  - Atri Dewi Azis
PY  - 2023
DA  - 2023/10/27
TI  - Analysis of pH value and Color of Palm Sap (Arenga pinnata Merr) during Storage
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 157
EP  - 164
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_13
DO  - 10.2991/978-94-6463-274-3_13
ID  - 2023
ER  -