Analysis of pH parameters and color of palm sap since tapping

Abstract

Abstract The palm trees as non-timber forest plants have long been cultivated by farmers in Indonesia. This plant produces sap which can be released through the tapping process. This palm sap is very easy to decrease in quality since tapping. The indicators of the quality of palm sap that are commonly used are pH (pouvoir Hydrogene) and color. Therefore, this study aimed to analyze of pH parameter and color of palm sap since tapping. The sample was obtained from market traditional in Mataram, Lombok Island, NTB who were tapped in the afternoon. The research parameters observed were pH and color. Research samples were stored at various temperatures of 15, 30, and 45 °C. Observations were made every 2 hours up to 10 hours of storage. The results showed that after 10 hours of storage, the pH level changed from 7.0 to 2.6 at 45 °C; 4.8 at 30 °C; and 6.6 at 15 °C. Samples stored at 15 °C had the lowest decrease in pH quality compared to 30 and 45 °C. The higher the storage temperature, the greater the decrease in pH. Along with the decrease in pH, the values of color also decreased significantly.