NDLI: The effect of addition natural preservatives from jackfruit wood during storage on pH, total microbes, taste and colour of palm oil sap

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The effect of addition natural preservatives from jackfruit wood during storage on pH, total microbes, taste and colour of palm oil sap

Content Provider	Scilit
Author	Elvina, T. S. Nurminah, M. Karo-Karo, T.
Copyright Year	2020
Description	Journal: Iop Conference Series: Earth and Environmental Science There is an increase in the growth of oil palm plantations every year in Indonesia. Every oil palm which is no longer productive will be replanted. Oil palm sap can be produced from oil palm replanted. Oil palm sap is a raw material that is easily damaged. Jackfruit wood can be used to prevent damaged on palm oil sap. This research study used a completely factorial randomized design with 2 factors, the concentration of jackfruit wood added (K): (3%, 6%, 9%, 12%) and storage time (T): (0 days, 1 day, 2 days, 3 days). The result showed that the concentration of jackfruit wood had effect on pH, total microbes, taste and colour. The storage time had effect on pH, total microbes, and taste. Interaction of the concentration of jackfruit wood and the storage time had significant different on pH. The result showed that the best oil palm sap was from the treatment the percentage increase of 12% jackfruit wood and storage for 3 days.
Related Links	https://iopscience.iop.org/article/10.1088/1755-1315/454/1/012105/pdf
ISSN	17551307
e-ISSN	17551315
DOI	10.1088/1755-1315/454/1/012105
Journal	Iop Conference Series: Earth and Environmental Science
Issue Number	1
Volume Number	454
Language	English
Publisher	IOP Publishing
Publisher Date	2020-02-01
Access Restriction	Open
Subject Keyword	Journal: Iop Conference Series: Earth and Environmental Science Paper and Wood Total Microbes Jackfruit Wood Palm Oil Sap Oil Palm
Content Type	Text
Resource Type	Article
Subject	Earth and Planetary Sciences Physics and Astronomy Environmental Science

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