Salak Fruit Research Articles

Effect of Sucrose Concentration on Microbiological, Physicochemical, Antioxidant Activity, and Organoleptic Characteristics of Salak Fruit Juice Beverage Fermented with Lactobacillus Plantarum InaCC B153

Salak is a tropical fruit that has great potential to be made into a healthy fermented beverage. The carbohydrate content and bioactive compounds such as phenolics in salak provide benefits as a source of antioxidants. The fermentation process will produce a probiotic drink that is good for digestive health. The fermentation process involves Lactobacillus plantarum bacteria as probiotic agents. This study aims to determine the effect of sucrose concentration on the characteristics of salak fruit juice probiotic drinks. This study used a completely randomised design (CRD) factorial pattern with sucrose concentration factor (3%, 6%, 9% b/v). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed a significant interaction (p≤0.05). Fermented salak fruit juice using 9% sucrose was the best treatment with characteristics of pH 3.80; total microbes 9.023 log CFU/ml; total acid 1,11%; total sugar 13,88%; viscosity 118,35 mPa.s; DPPH antioxidant activity 89.99%. The resulting organoleptic properties including colour, aroma, and taste, overall were 3.40 (moderately liked), 3.08 (moderately liked), 3.76 (moderately liked), and 3,48 (moderately liked).

ADMINISTRATION OF SALACCA ZALACCA FRUIT ON CHANGES IN HEMOGLOBIN LEVELS IN EMESIS GRAVIDARUM IN BANJARNEGARA DISTRICT

The consequences of emesis gravidarum are unbalanced nutritional intake, dehydration and anemia can occur during pregnancy. A non-pharmacological alternative to reduce nausea and increase hemoglobin levels is by consuming fresh salak fruit. The aim of the research is that salak fruit can increase the hemoglobin levels of pregnant women TM I. This type of research is quasi-experimental, pretest post test control group design. The sample consisted of 30 pregnant women who experienced nausea and vomiting. The treatment in the intervention group was consumption of 100 mg salak fruit plus 30 mg vitamin B6 per day for 10 days and the control group received 30 mg vitamin B6 plus counseling about nutrition for pregnant women in the first trimester. Before the intervention was given, hemoglobin was measured and on day 11 it was measured again. .Statistical test with paired t test analysis and independent t test. The results were that there was an average change in hemoglobin levels in the intervention group, namely 0.041 mmHg, while there was no change in the control group. Research shows that 100 mg of salak fruit given for 10 days can increase Hb by 0.41 gr%.

PENGATURAN INDIKASI GEOGRAFIS TERHADAP PRODUK WINE SALAK BEBANDEM KARANGASEM

Geographical indication (GI) is a form of legal protection that gives products a distinctive identity based on their geographical origin. In Indonesia, GI has been applied to various products, including locally processed products such as Burdendem Karangasem salak wine. This article discusses the IG regulation of the Burdendem Karangasem salak wine product and its impact on the agricultural industry and local economy. Burdenem Karangasem salak wine is a unique product produced from salak fruit typical of the Karangasem area, Bali. IG provides protection for this geographical name, ensuring that only products originating from the area can use the label "wine salak Banyakem Karangasem." This provides a double benefit: protecting product identity and encouraging local economic development. With the IG arrangement, salak farmers in Karangasem get incentives to maintain the quality and authenticity of their products. This increases farmers' incomes and helps preserve local agricultural heritage. In addition, IG is opening up greater export opportunities for Burdendem Karangasem salak wine, presenting a promising business opportunity. This article also discusses challenges in regulating GI, such as monitoring and law enforcement, as well as collaborative efforts between government, farmers and industry players. In the context of globalization, it is important to maintain the authenticity of local products while promoting economic growth. IG's regulation of Bandem Karangasem salak wine is a successful example of this effort and can be an inspiration for other geographically based products.

Chemical compositions and sensory characteristics of sports drinks formulated from Salacca sumatrana (Becc.) fruit

Prolonged exercise causes excessive fluid loss through sweat which could cause fatigue and reduced performance. Athletes need to restore this fluid loss orally, either from water or carbohydrate-electrolyte drinks. Carbohydrate-electrolyte drinks could be formulated from fruits, such as salak, also known as snake fruit, for instance. This study aimed to develop a sports drink formulated from Sidimpuan salak (Salacca sumatrana (Becc.)) fruit. The formulation of Sidimpuan salak Sports Drink (SSSD) included salak fruit, water, salt and glucose syrup. Salak was blended with a slow juicer to obtain the extract, and mixed with water, salt, and glucose syrup. The SSSD formulation consisted of three formulas, SSSD1, SSSD2, and SSSD3 which differ in the amount of extract added, 250, 200, and 150 mL, respectively. Sensory analysis showed that the panellists enjoyed the sports drink formulation by giving an average rating of 3.4 for colour, 3.4 for aroma, 5.4 for taste and 5.4 for texture. The SSSD1 formulation which was most preferred by the panelists was found to have ash content of 0.33 g/100 mL, total fat of 0.31 g/100 mL, protein of 0.52 g/100 mL, carbohydrate of 13.88 g/100 mL, and total energy of 60.42 g/100 mL. The carbohydrate content and total calories of SDSS1 were significantly different from the other two formulations. From the results obtained, the SSSDs have potential to be developed as a more affordable sports drink, especially among locals.

Implementasi Perancangan Komunikasi Visual Media Iklan Pada Brand Dua Salak UMKM KWT Muda Jaya Sleman

Micro, Small, and Medium Enterprises (MSMEs) are businesses undertaken by several individuals to sell their respective goods. The types and forms of these enterprises vary, encompassing clothing, food, goods, and services. One example of an MSME in Sleman is the production of chips from salak fruit, where the original fruit is processed into a snack without preservatives because its taste is already sweet, akin to the original fruit. To promote these MSME products and strengthen their branding, efforts are made in designing visual communication through advertising media. Advertising media design and the SWOT method are employed to produce advertising media that are appropriate, accurate, and communicative according to the target audience, thereby enhancing the visibility and positive progress of MSMEs in Sleman.

Chemical and sensory evaluations of energy bar made from purple sweet potatoes and tapioca flour with the addition of Sidempuan salak (Salacca sumatrana (Becc.)) fruit

Sidempuan salak is a local fruit originating from South Tapanuli, North Sumatra. This fruit has a unique taste of sweet, sour and slightly astringent. This fruit can be consumed fresh or processed into several products, such as flour, drinks and sweets. This study aimed to develop a food-based energy bar from Sidempuan salak fruit (Salacca sumatrana (Becc.)). Energy bar formulation was done by blending purple sweet potato flour, tapioca flour, glucose syrup, egg albumen, coconut oil, salt, and dried salak fruit powder at 0 g as the control, 100 g (bar 1), 150 g (bar 2) and 200 g (bar 3). The chemical characteristic analysis showed that the control energy bars (CEB) per 100 g consisted of 63.17 g of carbohydrates, 1.95 g of protein, 13.42 g of fat, 6.40 mg of vitamin C, 248.05 mg of potassium and 381.24 kcal. Energy bar salak 1 (EBS1) had 377.44 kcal with a composition of 68.34 g carbohydrates, 1.71 g protein, 10.81 g fat, 8.00 mg vitamin C and 347.05 mg potassium. Energy bar salak 2 (EBS2) contained 375.49 kcal with 71.48 g carbohydrate, 1.84 g protein, 9.12 g fat, 5.77 mg vitamin C and 368.42 mg potassium. Energy bar salak 3 (EBS3) showed 369.40 kcal with 74.54 g carbohydrates, 1.92 g protein, 7.07 g fat, 9.96 mg vitamin C and 410.24 mg potassium. Based on sensory evaluation, the untrained panellists indicated that ESB3 was the most preferred, even though EBS1 and EBS2 were also very much acceptable. In conclusion, energy bars containing salak (EBS1, EBS2, EBS3) were lower in calories than the control energy bars due to the lower addition of flour. From the data obtained, salak has a good potential to be used as an additional ingredient to develop energy bars.

The Use of Marketing Strategy to Increase Consumer Purchasing Power of Agro Tourism in Bali: A Qualitative Descriptive Study

Tourism is a key factor in supporting the economy of people in Indonesia, especially in Bali. Very tight business competition encourages business people are compete to create innovations to support development and sustainably, one of which is in their marketing field. The study aimed to determine the implementation in the role of marketing strategies as an effort to increase consumer purchasing power at Abian Salak agritourism in Sibetan Village. This research was conducted with descriptive qualitative. The informant of this research is a salak entrepreneur as well as the owner of Abian Salak Agrotourism who is able to process salak fruit into various processed products, namely I Nyoman Mastra. This research uses data collection techniques by conducting observations and interviews. This research was conducted for 3 months starting from September 11 to December 11, 2023. The results of this study are by conducting Marketing Strategies can help to increase product sales results and increase visitors by creating social media. The conclusion of this research from overhauling packaging to making social media makes Sibetan tourist villages, one of which is Agrotourism Abian Salak, more advanced with the number of visitors and products that are increasingly favored by consumers.

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Salak (Salacca zalacca) is an indigenous plant of Indonesia. It is widely distributed in several areas such as Yogyakarta, Bali, Sumatra, and Maluku. Several varieties of salak have been developed as a part of the government’s plant-breeding program. However, a detailed characterization of the sensory properties has not been reported. This study aimed to evaluate the chemical characteristics and consumer acceptance from six different varieties, namely Pondoh Super, Pondoh Madu, Pondoh Gading, Sari Intan 48, Sari Intan 295, and Sari Intan 541. Chemical characteristic tests included moisture content, fruit acidity (pH), total soluble solids, reducing sugar concentration, and vitamin C. Sensory evaluation on acceptance attributes, such as peel and flesh color, texture, aroma, taste, and overall preference was carried out by 40 untrained panelists. The results revealed that the chemical and sensory characteristics was varied among 6 varieties. Sari Intan 48 had the highest moisture content and pH compared to other varieties. Salak Pondoh Super had the highest levels of reducing sugar and vitamin C. On the other hand, Sari Intan 295 had the highest total soluble solids content. Male, female, and young panelists preferred the taste of Sari Intan 295. There was no significant difference in the parameters of peel color, flesh color, texture, aroma, taste, and overall preference in the adult panelists group. The group of panelists over 51 years old preferred the taste of the Sari Intan 541. The occurrence of a sour taste significantly affected panelists acceptance of salak fruit.

Mapping of Leading Fruit Commodities in Malang District

Indonesia's economic development process is significantly influenced by the agricultural sector. The horticulture subsector is a promising industry that significantly contributes to economic development. Fruit commodities have become increasingly essential in the horticulture subsector and are in high demand by the community. This implies that the classification of a commodity as either basic or superior within the fruit sector is mostly determined by its fruit production. Conversely, commodities with lower fruit production are classified as non-base or non-primed within the sector. The objective of this study is to examine the fruit commodities that form the primary sector in Malang Regency, as well as analyse the fruit commodities that do not form the primary sector in Malang Regency. The employed data analysis method is descriptive quantitative. The findings of this study indicate that the primary or dominant fruit commodities in Malang Regency include apples, duku/langsat fruit, bananas, and salak fruit. The non-primary or non-dominant fruit commodities in Malang Regency include avocados, grapes, star fruit, durian fruit, guava fruit, large orange fruit, Siamese orange fruit, mango fruit, mangosteen fruit, passion fruit, jackfruit, pineapple, papaya, rambutan, sapodilla, soursop, and breadfruit.

PENERAPAN MODEL INVENTORI PROBABILISTIK FUZZY MULTIOBJEKTIF PADA SISTEM PERSEDIAAN BUAH SALAK

Inventory control is very important in production and trading activities. The purpose of inventory control is to maintain product availability. In certain cases, the products provided must be ordered from distributors outside the city and require waiting time from the time the order is placed until the product is received. The Multiobjective Probabilistic Fuzzy Inventory model can be applied to inventory optimization problems with the uncertainty of the leadtime parameter. In this study, the model was applied to the problem of supply salak fruit at one of the distributors. The first objective function is to minimize holding costs and the second is to minimize deterioration costs. The inventory model is transformed into a single objective form using a weighted method. Based on the results, the order cycle time is 3 days with the optimal total inventory of 430.1086 kg. The holding cost and deterioration costs are IDR 2,075,866 and IDR 571,034, respectively. Changes in the weight value of the objective function result in changes in the total cost value. The greater the weight for the first objective function, the smaller the total cost.

Application of Coatings in Preservation of Fresh Salak Bali (Salacca zalacca) with Different Emulsions of Fatty Acids

This study aims to determine the effect of emulsion coating of different fatty acids on the characteristics of Salak Bali fruit and to determine the right emulsion formulation. The experimental design used in this study was a simple randomized complete block design (CRD). The treatments were A0: Salak untreated (control). A1: Salak treated with oleic acid, A2: Salak treated with stearic acid, A3: Salak treated with palmitic acid, and A4: Salak treated with a mixture of oleic acid, stearic acid, and palmitic acid. The experiment was repeated three (3) times and observations were made every 3 days until day 15, including: weight loss, total soluble solids, pH, color and organoleptic tests. The results showed that emulsion coating with oleic acid, stearic acid and palmitic acid had a significant effect on the shelf life of Salak Bali fruit. Stearic acid emulsion (1%) is the best emulsion in fruit coating that produces the best fruit characteristics in terms of durability, color, weight loss, pH, suppressing the increase in soluble solids content and is the emulsion that gets the best choice from the calculation of the average number of panelists on organoleptic texture, color and overall acceptability of salak fruit.

Efforts to increase the value of salak products in Wonokerto Village, Sleman

Salak is a prominent agricultural commodity in the Sleman Region, particularly in Wonokerto Village, Turi District. Residents of Wonokerto continue to rely on salak as a source of income, selling it in its fresh fruit form. However, salak farmers currently face a challenge with the declining selling value of their produce, especially during the main harvest season. Salak with a low selling value tends to go unsold and may end up rotting. The objective of this community service activity is to increase the added value of processed salak products, such as salak fruit vinegar, and provide licensing assistance for effective marketing. The community service activities are divided into two parts: learning and mentoring. The results of the activity demonstrate that residents can successfully produce salak fruit vinegar. Participants showed great enthusiasm and interest in making salak vinegar, with 44.44% expressing high satisfaction with the training. The salak vinegar product has received certification with P-IRT number 1093404011436-28 and Business Identification Number (NIB) 1610230086544.

Antioxidant and Antiaging Potential of Salak Fruit Extract (Salacca zalacca (Gaert.)Voss)

Natural skin aging is indicated by a loss of skin structure and integrity caused by external factors including UV exposure. This exposure causes oxidative stress on skin cells, initiates aging, and degradation of extracellular matrix (ECM) structure which is composed of many proteins, including collagen and elastin. ECM degradation is caused by the increased activity of proteolytic enzymes, one of which is elastase (closely related to wrinkling). To inhibit oxidative stress during the photoaging process, the skin needs antioxidant compounds. Salak (Salacca zalacca (Gaert.)Voss) is a fruit that is rich in antioxidants because it contains flavonoid, phenolic, and polyphenolic compounds, including chlorogenic acid. The purpose of this study is to demonstrate the antioxidant activity and antiaging properties of salak fruit extract (SFE) as a candidate for active ingredients in the prevention of aging. To determine the antioxidant activity of SFE, 2,2-diphenyl-1-picrylhydrazil (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays were performed, while elastase assays were performed to determine the anti-aging properties of SFE. The IC50 values for DPPH scavenging and FRAP activity of SFE were 107.52 μg/mL and 16.82 μg/mL with the highest activity at 68.79% and 97.96%, at concentrations of 200 and 50 μg/mL, respectively. Meanwhile, the anti-aging properties determined through the elastase assay showed an IC50 value of 19.71 μg/mL with the highest inhibition 72.50% at a concentration of 66.67 μg/mL. SFE has the potential as an active ingredient in preventing aging through its antioxidant activity and anti-aging properties.

MARKET CONDUCT ANALYSIS OF SALAK PONDOH COMMODIETIES (Salacca edulis reinwardt) SOLD IN TRADITIONAL MARKET

Salak pondoh has profitable agribusiness opportunities. The high level of population and tourists in Bogor City gave rise to many modern markets and traditional markets that provide fruits including pondoh salak. However, the characteristics of salak fruit that are easily damaged often in the process of distributing goods from producers to consumers there is an activity that triggers uncertainty. The quantity of actors involved in the marketing process can affect the marketing behavior of each marketing actor, so the research objective is to analyze market behavior by studying the process of price formation, the marketing chain, and the marketing function. The location selection was carried out purposively, namely Bogor Market and Jambu Dua Market which are markets that are mostly visited by the people of Bogor. The total number of respondents was 32 people consisting of 6 retailers, 5 collectors, and 21 farmers. The behavior of the pondoh salak market was analyzed using qualitative methods, namely the analysis of pricing practices, selling and buying practices of products from each marketer. Pricing at the farm level is determined by the next marketing agency, namely collecting traders, while at the trader level, pricing is carried out independently based on price information from the market. There is one marketing channel that is formed, namely farmers who sell to village collectors, village collectors sell to wholesalers, namely the Kramat Jati Market, wholesalers sell to Bogor City retailers and then sell to final consumers.

Control of Ceratocystis paradoxa causing point-end rot disease on salak fruit with clove (Syzygium aromaticum) and cinnamon (Cinnamomum burmanii) oil vapour in vitro

Salak is an indigenous Indonesian fruit susceptible to point-end rot disease. Disease control during storage is crucial to maintain the quality of the fruit until it reaches consumers. The study aimed to determine the effectiveness of cinnamon (Cinnamomum burmanii) and clove (Syzygium aromaticum) oil vapour in controlling the causal agent of point-end rot on salak. Morphological identification of pathogenic fungi causing point-rot disease was carried out by observing macroscopic and microscopic morphology using a 40x magnification microscope. Genomic DNA amplification of isolates was using Internal transcribed spacer (ITS) primers 1 and 4. The assay with vapour exposure was using three concentrations (4, 8, and 12 µl) of cinnamon and clove oil, respectively and without essential oil, with four replicates and 3 Petri dishes as treatment units. The parameter was percent of mycelial growth, diameter of colony and fungal viability. The result showed that based on morphological and molecular characterization of the SB1 sample, the pathogen could be classified as C. paradoxa. Clove and cinnamon oil vapours with concentrations ranging from 4 µl can inhibit the growth of C. paradoxa fungi in vitro. The lowest fungal viability was when exposed to clove and cinnamon essential oils with 12 µl and 8 µl, respectively.

The Effect of Packaging Use on the Quality of Salak Pondoh (Salacca edulis Reinw.)

The demand for salak pondoh is increasing along with the increase in economic growth and population. Efforts to maintain the quality of salak pondoh fruit are to delay ripeness using various types of packaging and knowing the most effective type of packaging to extend the shelf life of salak fruit. The research was carried out at the Agricultural Product Processing Technology Laboratorium, Faculty of Agriculture, Universitas Swadaya Gunung Jati. The study design used Complete Randomized Design (RAL) with TK treatment = no packaging, P = Low Density Polyethylene (LDPE) plastic packaging and K = carton box packaging, each treatment was repeated as many times 9 times. The parameters observed were percentage of weight loss, hardness, total dissolved solids and vitamin C levels. The data obtained were analyzed with Analysis of Variance (ANOVA) and if the difference was real continued with the Scott-Knott test at the level of significance of 5%. The results showed that the use of cardboard box packaging material was able to delay the ripeness of salak fruit. Low density polyethylene plastic is a type of packaging that is effective in reducing the weight loss and hardness of salak fruit, and cardboard boxes are a type of packaging that effective in suppressing total dissolved solids and vitamin C levels of salak pondoh fruit (Salacca edulis Reinw.).

Probiotic Antibacterial Activity Test Of Bali Salak Fruit (Salacca zalacca var Amboinensis) Against Staphylococcus aureus

One of the sources of natural antioxidants comes from salak fruit (Salacca zalacca). Indonesia has various varieties of salak fruit such as pondoh salak, manggala salak, granulated sugar and balinese salak. Bali salak is one of the local Balinese salak varieties. This study aims to determine the probiotic antibacterial activity test of Balinese salak fruit juice against Staphylococcus aureus. The method used in this study was Completely Randomized (CRD) in laboratory scale experiments (in vitro). Laboratory-scale in vitro research was carried out at the ITEKES Bali Food Engineering and Processing Laboratory and the Agricultural Technology Laboratory at Udayana University which will be carried out between August 2021 and October 2021. Testing for antibacterial activity uses the well diffusion method. NA media containing Staphylococcus aureus isolates. Data analysis used analysis of variance (ANOVA). The results of the study found that Staphylococcus aureus bacteria could be prevented by using a probiotic drink, zalacca juice.

Pembuatan Cangkang Kapsul Keras dari Glukomanan Biji Salak (Salacca zalacca) dengan Penambahan Enzim α-Amilase Buah Kelor

The purpose of this study was to examine the results of the fabrication and disintegration time of hard capsule shells made from salak seed glucomannan with and without the inclusion of α-amylase moringa fruit enzymes. To determine the effect of time, temperature, and the optimal concentration on the production of rigid capsule shells from glucomannan from zalacca seeds. This study makes use of both independent and dependent variables. The data was examined using functional group analysis using an FTIR spectrophotometer, and the hemicellulose from the seeds of the salak fruit was converted to glucomannan with the addition of the moringa α-amylase enzyme. The viscosity of the glucomannan gel variations of zalacca seeds differed, with gels from glucomannan flour with concentrations of 8%, 9%, and 10% (w/v) having viscosity values of 32.5 cP, 2049.75 cP, and 8007, 89 cP, respectively. While glucomannan with the Moringa fruit α-amylase enzyme The viscosity value gradually lowered with the addition of Moringa fruit extract. It reduced at 300°C temperature variation of 11221.02 cP, 400°C temperature variation of 11097.14 cP, and 500°C temperature variation of 10754.37 cP. The viscosity value gradually decreased after the addition of the αamylase moringa fruit enzyme. The 10 minute mixing time variation yielded the greatest viscosity value, 10261.74 cP, while the 50 minute mixing time variation yielded the lowest, 8681.76 cP. Furthermore, physical specifications with the inclusion of the α-amylase enzyme in Moringa fruit produced capsule shells that were thinner in color and conformed to conventional capsule shells.

Analisis Nilai Tambah Produk Keripik Salak Menggunakan Metode Hayami

This study aims to find out how much adeed value is obtained from the processing of salak furit into salak chips carried out by Sumalow community group in Masohi City, Central Maluku Regency. The results of this research are expected to provide information for community groups that manage this business, to create new strategies that can develop the income and welfare of the local community. The analysis technique used the Hayami method bay looking at processing of salak chips for one production cycle in April 2023. The results showed that business of processing salak fruit into salak chips has an added value of Rp. 2.700 per kg with a value added ratio of 32 % which is the medium ratio indicator in the range of 15 – 40 %. This means there is a relatively moderate increase in added value for processing of salak fruit into salak chips. This ratio can be increased if Dusun Simalow community group as business manager can increase their productivity, especially labor productivity and production equipment productivity also supported by an increase in profitable market share. In addition to increasing added value, it is hoped that it will also encourage an increase in welfare of the Simalow Hamlet Community.

Pelatihan Pembuatan Air Ragi Salak (Salacca Zalacca) Dan Roti Di Desa Wisata Ledoknongko

Salak (Salacca zalacca) is a fruit that is widely developed in Sleman, Yogyakarta Special Region, and as an icon of the Ledoknongko Tourism Village. The Covid-19 pandemic has reduced the number of tourists visiting the Ledoknongko Tourism Village. Covid-19 is very influential on residents' income and, of course, the use of salak fruit. One alternative to using salak fruit is to process it into natural yeast made from salak fruit (Salak Yeast Water). Natural yeast or wild yeast is the yeast that is usually always present in some foods, such as fruits, vegetables, and cereals. Furthermore, the yeast can be used for making bread. The training was conducted for a group of women from the Ledoknongko Tourism Village, which included a pre-test, giving materials, the practice of making salak yeast and fried bread, and a post-test. The pre-test and post-test results showed the participant's understanding of salak yeast; in the pre-test, the correct answers were 30%, and in the post-test, 93%. In addition, according to a survey conducted, particpants have a high desire to continue to train skills and develop products from salak yeast water so that salak yeast water has the potential to continue to be developed and commercialized in Ledokonongko Tourism Village