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All Journal Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia
Siti Nurlina Mentari
Jurusan Kimia FMIPA UNM Makassar
Chemical Engineering, Chemistry & Bioengineering Chemistry Education

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Journal : Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia

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Peran Akar Kayu Bayur (Pterospermum sp.) Terhadap Fermentasi Nira Aren (Arenga pinnata) Siti Nurlina Mentari; Muhammad Jasri Djangi; Sudding Sudding
Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Vol 20, No 1 (2019)
Publisher : Jurusan Kimia FMIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.964 KB) | DOI: 10.35580/chemica.v20i1.13621

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui peran akar kayu bayur terhadap fermentasi nira aren dengan parameter pengukuran yaitu derajat keasaman (pH) dan kadar alkohol. Peran akar kayu bayur (Pterospermum sp.) dapat dilihat dari nilai pH dan kadar alkohol hasil fermentasi nira aren tanpa penambahan akar kayu bayur dengan nira aren menggunakan akar kayu bayur selama proses fermentasi 72 jam. Hasil penelitian menunjukkan bahwa akar kayu bayur yang ditambahkan pada nira aren berfungsi sebagai pengawet tuak sehingga menyebabkan kadar alkohol hasil fermentasi nira aren bertahan lebih lama pada konsentrasi 4% selama 64 jam serta memperlambat fermentasi alkohol menjadi asam asetat. Kata kunci: Nira aren (Arenga pinnta), Akar kayu bayur (Pterospermum sp), Fermentasi ABSTRACT This research aimed to determine the role of wood root bayur toward the fermentation of sugarpalm nira with measuring parameters, i.e, the degree of acidity (pH) and alcohol content. Role of wood root bayur (Pterospermum sp.) was observed from the pH value and the alcohol content of fermented sugarpalm nira without the addition of wood root bayur compared to the fermented sugarpalm nira using wood root bayur during the 72 hours of fermentation. The results showed that the wood root bayur added to the sugarpalm nira served as nira preservatives, causing the alcohol content of fermented sugarpalm nira last longer at the concentration of 4% for 64 hours and retarding the fermentation of alcohol into acetic acid. Keywords: Sugarpalm nira (Arenga pinnata), wood root bayur (Pterospermum sp.), fermentation
Co-Authors Muhammad Jasri Djangi Sudding Sudding