THE EFFECT OF ADDING JACKFRUIT WOOD CHIPS (Artocarpus heterophylla Lamk) AND STORAGE TIME AT COLD TEMPERATURE ON PHYSICOCHEMICAL AND MICROBIOLOGICAL OF PALM SAP

Abstract

The quality of palm sap (nira aren) deteriorates rapidly following extraction. This study investigates the effects of adding jackfruit wood chips (Artocarpus heterophyllus Lamk) and storage duration at cold temperatures on the physicochemical and microbiological properties of palm sap. An experimental design was employed using a factorial randomized block design (RBD) with two factors: the addition of jackfruit wood chips at 1% and 2%, and storage durations of 0, 12, and 24 hours. The parameters measured included pH, total plate count (TPC), and viscosity, with organoleptic testing conducted based on single-factor treatment combinations. Data were analyzed using ANOVA at a 5% significance level with Co-Stat software, and significant differences were further examined with the Honest Significant Difference (HSD) test. The results indicated that the addition of jackfruit wood chips had no significant effect on pH, viscosity, or TPC. However, the duration of storage at cold temperatures had a significant impact on all three parameters. Among the treatments, the 2% jackfruit wood chip addition was found to be the most effective in maintaining the quality of palm sap, with a 12-hour cold storage period showing optimal results: pH of 5.38, viscosity of 18.2 mPa.s, TPC of 6.33 CFU/ml, and organoleptic characteristics of “slightly white and cloudy” color, “distinctive sap aroma,” “sweet” taste, “non-foaming,” and “slightly cloudy” turbidity.