PENGARUH SABUT KELAPA TERHADAP KUALITAS NIRA AREN DAN PALM WINE
Authors: BARLINA RINDENGAN , KAROUW STEIVIE , PASANG PATRIK 
Published: June 2020

ABSTRAK<br />Nira aren merupakan bahan utama untuk pembuatan gula merah dan<br />minuman tradisional beralkohol, seperti palm wine dan cap tikus di<br />Sulawesi Utara. Kualitas produk yang dihasilkan sangat tergantung pada<br />mutu nira aren sebelum diproses (difermentasi). Penelitian ini bertujuan<br />untuk mengetahui pengaruh sabut kelapa sebagai bahan pengawet mutu<br />nira aren dan pengaruhnya terhadap mutu palm wine yang dihasilkan.<br />Penelitian dilakukan dari bulan Januari sampai Desember 2002 di<br />Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain (Balitka)<br />Manado. Nira aren diperoleh dari kebun petani di Tatengesan Kabupaten<br />Minahasa. Penelitian ini terdiri atas 2 tahap. Penelitian Tahap I adalah<br />pengaruh sabut kelapa terhadap mutu nira aren. Perlakuan disusun secara<br />faktorial dalam rancangan acak lengkap dengan dua ulangan. Faktor<br />pertama adalah berat sabut/penampung (50 g, 100 g dan 150 g). Faktor<br />kedua adalah lama pengamatan setelah sadap ( 1, 2, 3 dan 4 jam). Peubah<br />yang diamati adalah pH, gula total dan warna. Penelitian Tahap II adalah<br />pengolahan nira aren untuk palm wine. Perlakuan disusun secara faktorial<br />dalam rancangan acak lengkap dengan tiga ulangan. Faktor pertama yaitu<br />jenis mikroba untuk starter, yaitu ragi roti (Saccharomyces cerevisiae),<br />kultur murni S. cerevisiae dan S. ellipsoides. Faktor kedua adalah lama<br />penuaan (aging), terdiri atas 1 bulan, 2 bulan dan 3 bulan. Peubah yang<br />diamati yaitu total gula, pH, kadar alkohol, total mikroba, total asam, asam<br />volatil, warna, bau dan rasa. Hasil penelitian Tahap I menunjukkan bahwa<br />penggunaan sabut segar sebanyak 50 g dapat mempertahankan mutu nira<br />sampai 3 jam setelah sadap dengan kualitas nira baik dan keasamannya<br />netral (pH 6,32), tidak berbeda dari kontrol (nira sebelum didiamkan). Nira<br />yang dihasilkan dari Tahap I ini langsung digunakan untuk penelitian<br />Tahap II. Hasil penelitian Tahap II menunjukkan bahwa palm wine yang<br />difermentasi dengan ragi roti dan S. cerevisiae mempunyai mutu cukup<br />baik walaupun telah disimpan selama 3 bulan, dengan total gula berkisar<br />3,33-3,78%, pH 3,94-4,10 dan kadar alkohol 6,88%. Sedangkan palm<br />wine yang difermentasi dengan S. ellipsoides total gulanya 10,44%, pH<br />4,3 dan kadar alkohol 1,58%. Selanjutnya nilai total asam dari palm wine<br />yang diolah dengan ragi roti, S. serevisiae, dan S. ellipsoides, masing-<br />masing 12,27 meq/100 ml, 10,52 meq/100 ml, dan 9,24 meq/100 ml. Nilai<br />asam asetat (asam volatil) berkisar antara 0,008 – 0,042%. Warna palm<br />wine yang diperoleh adalah coklat kemerahan. Uji organoleptik menun-<br />jukkan bahwa panelis agak menyukai aroma dan rasa dari palm wine yang<br />difermentasi dengan S. ellipsoides, walaupun kadar alkohol hanya 1,58%.<br />Secara umum, kualitas palm wine dari nira aren termasuk minuman<br />beralkohol golongan B karena kadar alkoholnya rendah (&lt;2%) dan asam<br />volatil &lt; 0,2%.<br />Kata kunci : Aren, Arenga pinnata, pasca panen, prosesing, nira aren,<br />sabut kelapa, penyadapan, palm wine, Sulawesi Utara<br />ABSTRACT<br />Effect of fresh coconut husk on the quality of Arenga pinnata toddy and<br />palm wine<br />Arenga pinnata toddy is the main row material for processing palm<br />sugar and traditional beverage, like palm wine and cap tikus in North<br />Sulawesi. The quality of product depends on the quality of A. pinnata<br />toddy before it is processed (fermented). The aim of this research was to<br />study the effect of coconut husk to preserve the toddy of A. pinnata and its<br />effect on the palm wine quality. The research was conducted from January<br />to December 2002, at the Laboratory of Indonesian Coconut and Palmae<br />Research Institute (ICOPRI) Manado. Arenga pinnata toddy was obtained<br />from the farmer at Tatengesan Village in Minahasa Regency. The research<br />consisted of 2 parts which were done continuously. The first part was the<br />effect of coconut husk on the quality of Arenga pinnata toddy. The<br />experiment was arranged factorially using completely randomized design,<br />with two replications. The first factor was the weight of coconut husk (50<br />g, 100 g and 150 g). The second factor was the period after tapping (1, 2 ,<br />3, and 4 hours). The variables observed were pH, total sucrose and the<br />colour of toddy. The second part was processing palm wine by using the<br />toddy of Arenga pinnata. The experiment was arranged factorially using a<br />completely randomized design, with 3 replications. The first factor was<br />kind of starter/microbial consisted of commercial yeast, pure culture S.<br />cerevisiae and S. ellipsoides. The second factor was aging period consisted<br />of 1 month, 2 months and 3 months. The variables observed were total<br />sucrose, acidity (pH), alcohol content, total plate count, total acid, volatil<br />acid, colour, flavor and taste. The results on the first part showed that 50g<br />of fresh coconut husk was suitable and efficient to preserve the quality of<br />toddy up to 3 hours after tapping. The toddy which were produced that<br />way could be processed for making palm wine. The results of the second<br />part showed that the quality of palm wine until 3 months aging period was<br />good, especially the palm wine using starter from commercial yeast and S.<br />cerevisiae. The total sucrose and acidity (pH) of the palm wine using<br />commercial yeast and pure culture S. cerevisiae are total sugar was as<br />follows 3.33 – 3.78%, pH 3.94– 4.10 and alcohol content was 6.88%. By<br />using S. ellipsoides the total sucrose 10.44%, pH 4.3, and alcohol content<br />1.58%. The total acid of the palm wine using commercial yeast, pure<br />culture S. cerevisiae, and S. ellipsoides: 12.27 meq/100 ml, 10.52<br />meq/100 ml, 9.24 meq/100 ml. Volatil acid content as acetic acid was<br />0.008 – 0.042%. The colour of palm wine was brown redness.<br />Organoleptic test showed that the testers liked the flavor and taste of the<br />palm wine using S. ellipsoides, better eventhough its alcohol content was<br />only 1.58%. In general, the quality of palm wine from A. pinnata toddy<br />was categorized as alcohol beverage group B because its alcohol content<br />was low (&lt;2%) and volatile acid content was &lt;0.2%.<br />Key words : Sugar palm, Arenga pinnata toddy, post harvest, processing,<br />coconut husk, tapping, palm wine, North Sulawes