Quality Of Sap Research Articles

Characterization of Palmyra palm (Borassus flabellifer Linn.) sap after harvest across different pH ranges for production of palm sugar

The quality of palm sap harvested from the inflorescence of Palmyra palm (Borassus flabellifer Linn.) trees can vary significantly from one container to another, affecting the production of palm sugar. Assessing the pH of the sap is a quick and convenient method for farmers to gauge its quality in Palmyra palm fields. In this study, palm sap collected from various containers was categorized into four groups based on different pH ranges. The objectives were to assess the physical, chemical, and microbiological characteristics of each group and to correlate these characteristics using principal component analysis, as well as to produce palm sugar from each group. The findings revealed that the palm sap with a pH below 5.0 (pHA) exhibited higher levels of reducing sugars, titratable acidity, and total phenolic substances, along with increased lactic acid bacteria (LAB) loads, larger particle sizes, lower contents of total and non-reducing sugar, protein, amino acids, and browning color values compared to sap from other pH ranges (pHB: 5.6–6.5, pHC: 6.9–7.5, and pHD: above 8.0). Principal component analysis indicated similarities between the palm sap groups of pHC and pHD, which were highly correlated with protein and total amino acids, total sugar contents, browning index, and color values of a* and b*. Conversely, pHA was distinct, being highly correlated with reducing sugar and total phenolic contents, titratable acidity, LAB loads, L* value, and particle volume. Meanwhile, pHB showed a high correlation with potassium and calcium contents, % transmission, electrical conductivity, and coliform loads. Crystallization of palm sugar derived from pHA sap was challenging, whereas sugar from the other sap groups readily crystallized. It can be concluded that pH evaluation strongly contributed to parameters of palm sap quality for palm sugar production.

Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies. This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru. The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %. The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.

Determining key factors affecting coconut sap quality after harvesting

The production of coconut sap beverages faces a challenge with the quality of the incoming coconut sap sourced from farmers. The clarification of pivotal factors influencing the quality of coconut sap after harvesting is of paramount importance for fostering mutual benefit between the involved parties. This research focuses on assessing the quality and degradation of coconut sap during the post-harvest stage. It addresses the shortcomings in evaluating coconut sap quality and improper pick-up conditions. To improve these processes, various experiments were designed, including 1) preliminary experiments that explored microbial count, pH, and soluble solids in harvested coconut sap at varying intervals, and 2) the L9 Taguchi Orthogonal Array method. These approaches identify the optimal levels of factors such as cleaning method, storage temperature, and preservative type. By reducing the number of experiments, costs and time were minimized, 3) the 23 factorial design was implemented, reducing the levels of each factor while measuring coconut sap quality based on pH and total soluble solids (representing sweetness) at different post-harvest intervals. The results from the Taguchi method were then used to design the factorial method experiment. The analysis revealed crucial factors influencing coconut sap quality at the 10-h mark. Storage and transportation temperatures, along with the type of preservative, significantly impacted the pH value. However, the washing method and preservative type showed no statistically significant effect on Total Soluble Solids (TSS) value (p > 0.05). Recommendations include using tap water for container cleaning, opting for Payom wood as a preservative, and adhering to cold chain practices for transportation exceeding 4 h, with temperatures maintained below or equal to 10 °C. Swift sap collection within 4 h post-harvest, coupled with stringent temperature control during transportation (not exceeding 10 °C), is advised to ensure optimal quality. Integrating pH with TSS values enhances comprehensive quality assessment, aligning with established best practices in coconut sap handling.

Determination of Flocculant Concentration to Increase Quality of Dilute SAP in Sugar Mills

The quality of the sugar produced at a sugar factory depends on the dilute sap from the refining station process stages. The quality of the diluted liquid is influenced by the amount of impurities present. The more impurities contained in the diluted sap, the lower the rate of the diluted fluid obtained. To separate the contaminants present, process aids are needed, and one of them is flocculant. The concentration of flocculant used must be precise to maximize the separation process of sugar and impurities. The determination of flocculant addition has traditionally been based on visual observations of the dilute sap obtained. The results of the research show that the addition of flocculant that has the most influence in improving the quality of diluted sap is a flocculant concentration of 3 ppm, which has a turbidity of 28.69 NTU, pH 7, pol 10.82%, brix 12.88%, and a purity value of 84.01%.

Analysis of Factors Influencing Rubber Farmers' Knowledge of Climate Change in Rambang District, Muara Enim Regency, Indonesia

Objective: The quality of rubber sap and variables related to climate change have a substantial impact on the revenue of rubber producers. The goal of this study was to collect fundamental information on climate change understanding and analyze the factors influencing rubber farmers' climate change knowledge in one of the rubber plantation centers, Rambang Sub-district. Methods: This research was conducted in Rambang District, Muara Enim Regency, which has 13 villages. In-depth interviews and a review of the literature were the main approaches used to acquire data, with the use of questionnaire techniques. Purposive sampling would be used to choose the respondents. Data were gathered, organized, clarified, and then subjected to descriptive correlation analysis and multiple linear regression analysis. The method of multiple linear regression analysis is utilized to ascertain how dependent and independent variables operate together. Results: Respondents in the research were categorized based on education, age, rubber farming experience, number of family dependents, average rubber income, and total rubber plantation. All farmers agree that climate change has occurred and can feel it. Conclusion: 70.42% of rubber farmers know of climate change, whereas 29.58% are uninformed. Partially (t-test), the variables of age and total rubber plantation significantly affect knowledge of climate change. While the variable level of education, rubber gardening experience, number of dependents, and income do not significantly affect the knowledge of climate change rubber tapping farmers in Rambang District, Muara Enim Regency.

Performance Analysis of Sugar Production in Ngadirejo Sugar Factory

The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.

Quantitative Detection of Thitsiol and Urushiol as Markers from the Gluta usitata Lacquer Tree Using HPLC.

Lacquer sap has been traditionally used in coatings and artwork. Suitable types of lacquer are required to preserve and restore artifacts. Recently, unsuitable cashew nut shell liquid (CNSL) has often been mixed with lacquer sap, so it is necessary to identify the characteristics of lacquer sap by the production area. However, research is still focused on urushiol and laccol. In this study, Myanmarese lacquer sap collected from Gluta usitata, which contains thitsiol as the main component, was analyzed by HPLC to quantify thitsiol using the standards 3-(10-phenyldecyl) benzene-1,2-diol (thitsiol 16) and 3-(8Z,11Z-pentadecadienyl)-benzenediol (urushiol 15:2) as markers, and calibration curves were plotted. The coefficients of determination (R2) for thitsiol 16 and urushiol 15:2 were 0.9985 and 0.9983, respectively. In addition, a blind test was conducted to confirm that accurate quantitative analysis was possible even when Myanmarese lacquer was mixed with lacquer from another production area, which contained urushiol as the main component, and CNSL, which contained cardol, a completely different catechol. Quantitative analysis of thitsiol 16 and urushiol 15:2 in Myanmarese lacquer using HPLC can be used to evaluate the quality of lacquer sap and for more sophisticated activities such as restoration by classifying differences in lacquer sap by the production area.

CHARACTERIZATION OF OIL PALM SAP (ELAEIS GUINEENSIS JACQ. RESULTS OF ZERO WASTE BASED WASTE TREATMENT)

Oil palm (Elaeis guineensis Jacq.) is a productive plant where every part can be utilized. Not only the flesh and kernels of the palm fruit can be extracted into oil, but the by-products produced during the production process and their waste can also be processed into something useful. One of the zero waste-based palm oil waste processing that is being developed at this time is the use of non-productive oil palm tree trunks during the replanting period, namely by taking the sap. This research is a quasi-experimental study with a factorial experiment design which aims to analyze the quality of palm sap resulting from zero waste-based waste treatment at several variations of tapping time and duration. In this study, there were 2 factors in cross classification, namely factor A (time) and factor B (tapping time). Factor A consists of 2 levels, namely A1: Morning, A2: Afternoon and factor B consists of 3 levels, namely B1: 4 hours, B2: 8 hours, B3: 12 hours. Treatment is a combination of both. To find out the differences in each treatment group, a bivariate test was performed with one way annova test with a 95% confidence level and continued with Duncan's test. The results showed that the combination of tapping time and length of time was significantly different for pH, moisture content, total acid, total solids and alcohol content of palm sap but not significantly different for ash content of palm sap.

Physicochemical and microbiological assessment of Nypa fruticans sap collected in Sarawak, Malaysia

Nipa sap is a sweet and translucent beverage that originated from nipa palm (Nypa fruticans) tree. In Sarawak, nipa sap become raw material for nipa sugar or locally known as gula apong. However, nipa sap undergoes natural fermentation that alters the properties of nipa sap including taste, aroma and quality. Fermented nipa sap is whitish colour with an unpleasant aroma and taste, which makes it unacceptable for consumption. Hence, it is no longer suitable to make nipa sugar. This study aimed to determine the physicochemical and microbiological changes of nipa palm sap from fresh to fermented. The nipa sap was allowed to undergo natural fermentation at room temperature for 56 days. Samples were collected every 24 hrs for the first week and once a week in the subsequent week. The selected physiochemical qualities were analysed using high-performance liquid chromatography (HPLC) whereas the microbial content was analysed using spread plating. Fresh nipa sap showed the highest load of sugar (334.2±12 g/L) with sucrose as the main sugar found (231.5±4.3 g/L), followed by fructose (42.1±1.2 g/L), and glucose (29.7±3.2 g/L). Fresh nipa sap also possessed the lowest load of ethanol (0.08±0.03 g/L), lactic acid (1.09±0.06 g/L), and acetic acid (0.05±0.01 g/L) as well as microbial and yeast concentration. Later, ethanol started to accumulate on day 4 (9.80±0.1 g/L) and the highest peak was on day 21 (19.1±2.01 g/L). The microbial concentration changed as well, affecting the quality of nipa sap. As nipa sap plays such an important role in the lifestyle of people in Sarawak, this study provides a better understanding of the microbiology and biochemistry of its fermentation process. Hence, proper planning for handling fresh nipa sap should be considered to ensure the quality of value-added product production.

Analysis of pH parameters and color of palm sap since tapping

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.

Preservative of Coconut Sap Shelf Life derived from Mangosteen Yellow Latex

The quality of coconut sap (nira) is a significant aspect of the manufacturing of palm sugar. Coconut nira deteriorates fast, and handling nira in the field is challenging due to the long duration of the tapping process, and coconut trees are high, making it tough to reach. The use of natural preservatives to nira help in the preservation of its quality prior to processing. The objectives of this study are to 1) develop a natural coconut nira preservatives formula from mangosteen yellow latex and 2) evaluate the dose of preservatives necessary to maximize nira's shelf life. The study employed a randomized complete analysis with four preservative concentrations of 0%, 1%, 1.5%, and 2%. and four different storage durations: zero hours, six hours, twelve hours, and twenty-four hours. Chemical analysis of pH, total acid, total sugar, and reduced sugar was performed, as well as sensory evaluation. The study concluded that yellow mangosteen latex can help in the preservation of coconut nira. Preservative concentrations of 1.5% and 2% are still acceptable in 12 hours of storage. While a concentration of 1% is allowed for storage of up to 6 hours. If no preservatives are applied, nira should be processed shortly after harvesting. Nira's quality is deplorable after 24 hours of storage.

UPAYA PENINGKATAN PRODUKTIVITAS GETAH PINUS (Pinus merkusii) MENGGUNAKAN STIMULANSIA EKSTRAK LENGKUAS (Alpinia galanga) DAN JAHE (Zingiber officinale)

With the increasing world demand for pine resin, one of the efforts that can be made to increase the production of pine resin is to use stimulants of sap / stimulants. So far, in the activity of tapping pine sap, inorganic stimulants are used, but the main components are sulfuric acid and nitric acid or a mixture of which is a strong oxidizing agent that can damage human skin, wood and the environment if used in the long term and excessively. Alternative use of stimulants from natural ingredients that are safe, relatively inexpensive, and easy to obtain, such as galangal (Alpinia galanga) and ginger (Zingiber officinale). This research was conducted to determine the effect of stimulant administration of galangal and ginger extracts on increasing the productivity of pine sap. The results of this study showed that the highest sap productivity was produced by pine trees using ginger organic stimulants with a 50% concentration of 11.15 g / koakan / day. The quality of pine sap that has the best quality is produced by the stimulant of ginger, while the use of the stimulant of galangal has second quality based on SNI 7837: 2016.

Identification of mother plant for in vitro propagation of sumatra benzoin as a strategy to improve non-timber forest product

Efforts to increase non-timber forest products need to be made to prevent illegal logging. One of the strategy is increasing the production of frankincense sap, which has high economic value as a raw material for medicine and cosmetics. This study aims to choose the best Sumatra Benzoin (Styrax benzoin Dryander) mother plant that qualifies as a source of explants for in vitro propagation, in an effort to provide seeds for forest conservation and at the same time to increase non-timber products. The research was conducted in the forest area of Pakpak Bharat Regency, North Sumatra, Indonesia. The research stages included surveying the Sumatran Benzoin plants in forest areas, identifying plant quality phenotically, and determining the best plants based on the production of incense sap. The production of incense sap at each harvest period is determined based on the quantity and quality of the sap produced by using traditional tapping techniques. The best parent plants was chosen as the source of explants for in vitro propagation. The mature and productive Sumatra Benzoin trees had been identified and marked as good quality plants that met the criteria as mother plants for in vitro propagation. The traditional technique used by the farmers to extract frankincense sap from mature trees is described in this study which guarantees the production of gum in large quantities and with very good quality of sap. The best quality mother plant has been selected, namely plant of Styrax benzoin Dryander that is phenotically very fertile, dense, bearing fruit, relatively resistant to various forest plant diseases, and productive produce lagrge quantity accompany with very good quality incense sap. This mother plant has been determined as the source of explantsin the in vitro propagation of Sumatra Benzoin.

The effect of time and duration of tapping and the addition of laru as natural preservative in coconut sap quality

This study was aimed to obtain the optimal quality of coconut sap at the tapping stage related to tapping time and duration and addition of natural preservative named laru. The study was designed as factorial design with complete randomized block. The factors applied were tapping time at morning to noon (06.00 - 14.00 AM) and at afternoon to evening (14.00 - 22.00 PM), tapping duration in 2, 4, 6, and 8 hours and laru addition in 0 and 2%. The results showed that the quality of coconut sap (volume, discharge, acidity level/pH and sucrose content) from tapping at afternoon to evening time was higher and better than tapping at morning to noon time. In tapping coconut sap without laru addition, the optimal time duration of tapping at the morning to noon is 6 hours, while tapping time at the afternoon to evening is 8 hours. In tapping coconut sap with the addition of laru, the optimal limit of tapping time at the morning to noon is 8 hours, while for tapping in the afternoon to night is more than 8 hours.

РОЗРОБКА КОМПЛЕКСНОГО МЕТОДУ ВИЗНАЧЕННЯ САНІТАРНОГО СТАНУ ДЕРЕВНИХ НАСАДЖЕНЬ

The work is devoted to the research and analysis of methods for determining the sanitary condition of wood plantations. Among these methods the most methods, used in practice, such as: visual, resistographic, boroscopic, ultrasonic tomography, thermometric and ionometric ones are selected. The advantages and disadvantages of these methods are identified and compared. The basic requirements to the methods and means for determining the sanitary condition of wood plantations are determined. It is established that among the methods with the highest level of information content, the method of ultrasound tomography is promising. However, such disadvantages of this method as the high cost, the complexity of operation and the need for service by high qualified operator, as well as the heavy weight of technical equipment do not allow to use this method in practice of conducting the mobile monitoring of the sanitary condition of wood plantations in the field conditions. The work proposes a qualitatively new approach to solving the problem of conducting a highly effective and efficient determination of the sanitary condition of wood plantations by developing a new integrated method based on methodological, mathematical and technical support of the ionometric method and taking into account such negative environmental factors as salinity and soil pH, air temperature, as well as the establishment of patterns between these factors and quality indicators of wood sap (pH, sugar content and viscosity). An algorithm for conducting a highly effective and operational research is compiled, and methods for determining external and internal indicators that determine the quality of wood sap and, accordingly, the sanitary condition of tree plantations are described and analyzed.

The differences color intensity, pH, absorbance value of frangipani (Plumeria accuminata ait) sap during storage

Manipulation of alveolar bone remodeling process to accelerate tooth movement in the use of orthodontic appliances may be supported by natural ingredients, one of which is frangipani sap (Plumeria accuminata ait). The harvest of frangipani sap is completely influenced by the limited time to collect and the little amount of frangipani sap that may be taken. These difficulties cause the harvest of frangipani sap should be done gradually and must be stored first before harvest the next frangipani sap. This study aimed at determining the effect of storage duration on the quality of frangipani sap. The frangipani sap was examined by color intensity, pH and photometry tests using a wavelength of 450nm and 630nm to observe changes in the quality of frangipani sap. The results of the two test measurements were carried out in serial time and compared using statistical analysis. The results showed that both the pH and photometric tests showed changes in value over storage duration, of which the value on day 10 was not different statistically significant. Based on these results it is concluded that frangipani sap has good quality until the day 10 of storage.

PENGARUH SINAR UV TERHADAP pH DAN TOTAL PADATAN TERLARUT NIRA AREN (Arenga pinnata MERR) SELAMA PENYIMPANAN

The purpose of this research was to study the effect of UV light on pH quality and color of palm sap during storage. The materials used in this research was palm sap then this material radiation by the light of UV in the coolbox. The radiation given for two sample, first sample for palm sap morning tapping and the second is palm sap afternoon tapping with the variation of the uv light is 3, 6, and 9 watt and the time for radiation is 30, 60, and 90 minute. The parameters observed by this reaseach are pH, brix, and color. pH value counted by pH metter, refractometer for brix’s value, and hunter Lab for the color of palm sap. The result showed that, palm sap unradiation having decrease a lot from palm sap with radiation. Along with a decrease in the quality of pH, brix levels in each sample palm sap weren’t having significantly changed but showed the fluktuaktif value. Color of palm sap, L* (lightness) value having increase and a* (redness) with b* (yellowness) having decrease all of them. The decrease in pH quality of 0.38 was smaller than that of the palm sugar sap without irradiated at 0.53.

Effect of the new high vacuum technology on the chemical composition of maple sap and syrup

BackgroundTechniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology has been made available to producers to achieve higher sap yields. The aim of the present study was therefore to evaluate the effect of this new system on the yield of sap and on the sap and syrup chemical composition. ResultsSap yield was monitored during the 2013 and 2014 seasons for high vacuum collection systems (25–28 InHg) and compared to the control systems (20 InHg). Samples of sap and syrup were also collected for chemical analysis. During the 2013 season, a sap volume of 166.19 L/tap was recorded at 25 InHg vacuum level while the control vacuum level permitted to collect 139.47 L/tap, corresponding to a yield increase of 19.2 %. The following season, a yield increase of 38.2 % was measured when control and 28 InHg vacuum levels were compared with 118.06 and 163.13 L/tap, respectively. Results on the pH, color, flavor, minerals, sugars, organic acids, total polyphenols, total nitrogen, abscisic acid and auxin (Indol-3-acetic acid) showed no major differences between high vacuum technology and the control with values remaining within ranges previously published. ConclusionResults showed that a use of high vacuum systems increased sap yield and had no major impact on the quality and purity of maple sap and syrups compared with the control systems.

PENGGUNAAN JENIS LARO TERHADAP PERBEDAAN ORGANOLEPTIK DAN pH NIRA SIWALAN

Laro is one of the natural preservatives of siwalan juice made from tree bark which is mixed after being roughly ground. This research used laro bark of cashew trees and tree bark. The aim of the study was to determine the quality of siwalan juice using different types of laro. The treatment in the study was the use of laro types including siwalan juice without the use of laro, siwalan nira using laro tree bark and siwalan nira using laro from the skin of cashew trees. Of the three treatments, different pairs of tests were carried out on taste, color, aroma and turbidity and pH test. The results showed that there were differences in taste, color, aroma, turbidity and pH of siwalan juice from each treatment. The best treatment for the quality of siwalan sap is by using cashew laro.

열처리에 의한 맹종죽 수액의 저장성 향상

맹종죽(Phyllostachys pubescens) 수액의 저장성을 향상시키기 위하여 열처리 조건을 조사하였다. 수액을 <TEX>$70^{\circ}C$</TEX>에서 30분간 열처리한 후 <TEX>$2^{\circ}C$</TEX>에서 보관하면서 수액의 pH, 총 세균수, 관능특성을 경시적으로 분석하여 품질변화를 조사하였다. 그 결과, 맹종죽 수액의 품질 및 관능특성이 10일 동안 유지되었다. In order to increase the shelf-life of Phyllostachys pubescens sap heating conditions were investigated. To evaluate the quality changes of Phyllostachys pubescens sap before and after heating at <TEX>$70^{\circ}C$</TEX> for 30 min, pH, total microbial number and sensory characteristics were measured during storage periods at <TEX>$2^{\circ}C$</TEX>. During 10 days, the quality and sensory characteristics of Phyllostachys pubescens sap were maintained.