Study of The Benefits of Adding Macaranga javanica (Blume) Mull. Arg Leaf Extract and Its Effect on The Quality of Palm Sugar.

Abstract

Aren plant is that produce sap as raw material for for palm sugar. The problems found in the use of palm juice is the time of process is very long and the distance between plantation and factory is too far. So that, new alternative is needed to overcome this problem. One of the solution is to add active ingredient from Macaranga javanica (Blume) Mull. Arg plant (parengpeng). The aim of this research is to investigate affectivity of parengpeng extract to preserve palm sap before actual produce palm sugar. The steps of this research is extraction of parengpeng, the determination of phytochemical content, the determination the determination of Minimum Inhibitory Concentrate (MIC) with the method of contact, and the manufacture of palm sugar with the addition of parengpeng extract at the concentration elected. The result showed that addition of 6% parengpeng will inhibits damage to palm sap. Total microbe count is significantly decrease compared to non-added palm sap. This also affecting the pH and acidity degree of palm sap mixture. The result showed more stable existence of acid material which also gives more stable fluctuation of mixture’s pH degree. The sensory properties however showed slightly undesired changes which are the color are less brown and have bitter taste. Organoleptic test showed slight decrease taste from the panelist compared to sugar available in the market produced by people in parigin village.