The Effect of Natural Preservatives from Jackfruit Wood Percentage
Addition on Palm Oil Sap (Elaeis guuineesis Jacq.) during Storage
Tri Shinta Elvina, Mimi Nurminah and Terip Karo-karo
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara
Keywords: Natural Preservative, Jackfruit Wood, Palm Oil Sap.
Abstract: Oil palm plantations continue to increase in Indonesia. Oil palm which is no longer productive will be
replanted and replace with new seeds. Oil palm replanted still has the potential to produce oil palm sap. Oil
palm sap is perishable so it is necessary to handle palm oil sap before entering a further production process,
one of which is natural preservative from jackfruit wood. This study used a completely factorial randomized
design with 2 factors, namely 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 best oil palm sap was from the treatment
the percentage increase of 12% jackfruit wood and storage for 3 days.
1 INTRODUCTION
African oil palm (Elaeis guineensis Jacq.) is basically
a cultivated plant with good response to
environmental condition. Climates and soil condition
are the main factors beside other factors such as
genetics, plant care and others. Efforts in improving
the production of African oil palm has been seriously
conducted, both through intensification and
extensification. Indonesia is the biggest exporter of
African oil palm. This plant potential is enormous.
Contribution of African oil palm to APBN can reach
9.11 billion dollars. African oil palm export from
Indonesia reached 23 million tons in 2010. An
estimate of 35% from the profit of African oil palm
came from small farmers who lived from certain
sectors. In 2011, around 8 million hectares of African
oil palm expansion in the world came from Indonesia
(Tim Penulis PS, 1997). However, increased
productivity of oil palm plantation is followed by
their waste. Waste produced from oil palm production
(OPP) can be divided into two types, i.e. liquid waste
and solid waste. Solid waste from oil palm include
23% of empty fruit bunches (EFB), boiler ash (around
0.5% of OPP), fibers (around 13.5% of OPP) and
shells (around 5.5% of OPP). Solid wastes produced
from OPP commonly did not cultivated plant with
good response to environmental condition. Climates
and soil condition are the main factors beside other
factors such as genetics, plant care and others. Efforts
in improving the production of African oil palm has
been seriously conducted, both through
intensification and extensification. Indonesia is the
biggest exporter of African oil palm. This plant
potential is enormous. Contribution of African oil
palm to APBN can reach 9.11 billion dollars. African
oil palm export from Indonesia reached 23 million
tons in 2010. An estimate of 35% from the profit of
African oil palm came from small farmers who lived
from certain sectors. In 2011, around 8 million
hectares of African oil palm expansion in the world
came from Indonesia (Authors, 1997).
However, increased productivity of oil palm
plantation is followed by their waste. Waste produced
from oil palm production (OPP) can be divided into
two types, i.e. liquid waste and solid waste. Solid
waste from oil palm include 23% of empty fruit
bunches (EFB), boiler ash (around 0.5% of OPP),
fibers (around 13.5% of OPP) and shells (around
5.5% of OPP). Solid wastes produced from OPP
commonly did not need complicated management.
Solid waste can be reused as fuel, fertilizer, animal
feed, and can be sold to produce extra income. Solid
wastes from oil palm still produces high sale value.
Uprooted oil palm or replanted oil palm are the
biggest waste with minimum management. Uprooted
oil palm can produce sap when tapped on the tip and
can produce other byproducts such as palm sugar. Sap
is a perishable commodity because of fermentation
which changes the taste of sap into acidic. Basically,
fresh sap contains several good microbes in the form
124
Elvina, T., Nurminah, M. and Karo-Karo, T.
The Effect of Natural Preservatives from Jackfruit Wood Percentage Addition on Palm Oil Sap (Elaeis guuineesis Jacq.) During Storage.
DOI: 10.5220/0008546901240127
In Proceedings of the International Conference on Natural Resources and Technology (ICONART 2019), pages 124-127
ISBN: 978-989-758-404-6
Copyright
c
2019 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
of yeast and bacteria. Fermentation process occurs
when tapping process was started. Sap has quite high
nutritional content, i.e. 87.66% water, 12.04% sugar,
0.36% protein, 0.36% fat, and 0.21% ash; therefore,
sap is suitable as a media or a place for microbes to
grow, such as fungi or bacteria during fermentation
process (Gafar and Heryani, 2012). There are several
natural preservatives commonly added by the tappers
to inhibit fermentation in sap, including the wood or
sap of jackfruit (Artocarpus heterophylla Lamk.),
which is a local plant often found in various regions
in Indonesia. Jackfruit is usually used as traditional
medicine. The chemical contents of jackfruit wood
include morin, cyanomaclurine (tanned substance),
flavone, and tannin, Other than that, there are new
flavonoid substances in the skin of jackfruit wood, i.e.
morusin, artocarpin, artonin E, cycloartobilosanton,
and artonol B. The bioactivity of those flavonoid
substances is known empirically as anticancer,
antivirus, antiinflammation, diuretic, and
antihypertension (Robinson, 1995).
2 MATERIAL AND METHOD
This research was conducted at Food Technology
Laboratory, University Sumatera Utara. The
materials used were white sugar, jackfruit wood and
oil palm sap which were obtained from Bingkat
Village, Pegajahan, Serdang Berdagai Regency,
North Sumatera. The preservatives were taken from a
part of jackfruit wood, then cut into small size, then
scaled for 100 g. Five liters of water was heated to
boil for 30 minutes, then 100 g of jackfruit wood was
put into boiling water and stirred evenly. Afterwards,
the natural preservatives were left to cool. Natural
preservative was added into container of tapped sap.
Preservative was given incrementally to prevent
damage to sap during collection. Previously prepared
preservative then added into container with
concentrations of 3% (K1), 6% (K2), 9% (K3), and
12% (K4) in 1 liter of sap. Afterwards, oil palm sap
was left at room temperature for 0, 1, 2, and 3 days of
shelf-life. This study was conducted using Complete
Random Design which consisted of two factors, i.e.
Factor I: Percentage of natural preservatives (K)
which consisted of 4 phases, which are K1 (3%), K2
(6%), K3 (9%), K4 (12%), and Factor II: Storage
duration (T) which consisted of 4 phases, which are
T1 (0 day), T2 (1 day), T3 (2 days), T4 (3 days). The
number of treatment combination (Tc) was 4 x 4 = 16.
Two repetitions were performed for precision. The
analytical parameters for sap and palm sugar include:
reduction sugar (AOAC, 1995), sucrose, total sugar
(Sudarmadji, et al., 1997).
3 RESULTS AND DISCUSSIONS
3.1 Reducing Sugar
Preservative addition (Table 1) and storage duration
(Table 2) affected reducing sugar of oil palm sap
significantly (p < 0.01), and the interaction of the two
gave significantly different effect (p < 0.01). The
decrease of reducing sugar level during the addition
of jackfruit wood solution from the lowest to highest
concentration, i.e. 3% of addition of jackfruit wood
solution in 100% of oil palm sap, which was 0.778%
(Table 1). The decrease of reducing sugar level of oil
palm sap was caused by the wood percentage which
cause reduced sap percentage needed, where the use
of jackfruit wood solution of 3% needed 97% of sap,
while the use of 12% jackfruit wood solution needed
88% sap, therefore the highest reducing sugar level
was found in the lowest concentration of jackfruit
wood. This was in accordance with Gusti et al, (2016)
which stated that when a solution was added to sap,
it will affect the concentration of sugar level, because
added sap has high sugar level, which is 12.04%.
Storage duration for 3 days resulted in highest
reducing sugar level concentration, i.e. 0.846%
(Table 2). Increased reducing sugar level in oil palm
sap was caused by changes in components or sugar
degradation such as sucrose by the changes of acidic
environment or enzyme during storage, thus
increasing the number of simple sugar or reducing
sugar in oil palm sap. Sucrose will undergo
degradation due to acidic, hot environment, and
certain minerals through hydrolytic reaction.
Hydrolysis or inversion of sucrose can occur
spontaneously in acidic condition. Hydrolysis
reaction or inversion reaction to sucrose molecules,
both full and partial, will create D-glucose and D-
fructose monosaccharides which are more stable than
sucrose.
The Effect of Natural Preservatives from Jackfruit Wood Percentage Addition on Palm Oil Sap (Elaeis guuineesis Jacq.) During Storage
125
Figure 1: The interaction of addition of preservatives and
storage time with reducing sugar palm oil sap.
3.2 Sucrose
Preservative addition (Table 1) and storage duration
(Table 2) give significant difference (p < 0.01) to
sucrose in oil palm sap, the interaction gives
significant differences (p < 0.01). There was an
increase of sucrose level during the addition of
jackfruit wood solution of 12% to 15.570% (Table 1).
Preservative addition caused inhibition of acidic
condition in sap and inactivate enzyme activity which
can degrade sucrose in sap. Therefore, highest
addition of jackfruit wood solution had higher sucrose
level. This result was in accordance with Ersam
(2001) which stated that the chemical substances of
jackfruit wood include morin, cyanomaclurine
(tanned substance), flavone, and tannin which had
bacteriostatic effect. These substances were strongly
thought to play a role in inhibiting fermentation
process of sap which produced acid, thus sucrose
level in sap can be maintained. Decreased sucrose
level in oil palm sap during storage duration (Table 2)
was caused by spontaneous fermentation process that
occurred during storage process, which cause changes
in sucrose and increased acidity of sap. This was in
accordance with Budiyanto (2014) which stated that
the longer the storage duration, then the lower the pH
of sap because sap is a fertile growth media for
microorganism.
Figure 2: The interaction of addition of preservatives and
storage time with sucrose palm oil sap.
3.3 Total Sugar
Preservative addition (Table 1) and storage duration
(Table 2) showed significant differences (p < 0.01) in
sucrose of oil palm sap, including the interaction of
both (p < 0.01).
The addition of jackfruit wood solution showed
increase by adding the concentration of jackfruit
wood solution to 12%. This was caused by
antimicrobial substances in jackfruit wood which can
inhibit the activity of microbes and inhibit
fermentation which can reduce sugar level in sap.
This was in accordance with Fauzi, et al, (2013),
which stated that the addition of natural preservatives
from jackfruit wood showed that higher concentration
resulted in higher total sugar level in sap. Jackfruit
wood contains yellow substances called morine,
alcohol, saponins, glucosides and calcium oxalate.
Jackfruit bark contains resins, cycloheterophyllin and
tannins. Tannin has bacteriostatic properties that can
inhibit bacterial growth (Filiyanti et al, 2006;
Dalimarta, 2008). Sap is a sweet liquid that has 12.30-
17.40 gr of sucrose. Fresh sap has a number of
microbes in the form of yeast or bacteria from
bunches or air when the tapping process takes place
(Mussa, 2014). There was a decrease in sap up to 3
days of storage in the amount of 14.634%. The
decrease of total sugar was caused by spontaneous
fermentation during storage process, which caused
changes in acidic environment and degradation of
carbohydrates, thus resulted in decreased total sugar.
T1 = ŷ = 0,2032T + 0,4728
r = 0,9921
T2 = ŷ = 0,1643T + 0,4379
r = 0,9793
T3 = ŷ = 0,127T + 0,408
r= 0,9264
T4 = ŷ = 0,0963T + 0,3489
r = 0,9385
0,00
0,20
0,40
0,60
0,80
1,00
1,20
0 1 2 3 4
Reducing sugar (%)
Storage time
K1 = 3% K2 = 6% K3 = 9% K4 = 12%
T4 = ŷ = -1,0729x + 15,951
r = 0,9882
T3 = ŷ = -0,7347x + 16,01
r = 0,9938
T2 = ŷ = -0,8177x + 16,416
r = 0,9901
T1 = ŷ = -0,7053x + 16,628
r = 0,9970
10,00
11,00
12,00
13,00
14,00
15,00
16,00
17,00
0 1 2 3 4
Sucrose (%)
Storage time
K1 = 3% K2 = 6% K3 = 9% K4 =12%
ICONART 2019 - International Conference on Natural Resources and Technology
126
Figure 3: The interaction of addition of preservatives and
storage time total sugar palm oil sap.
Table 1: Effect of additon jackfruit on reduction sugar,
sucrose, and total sugar of palm oil sap.
Treatment
Reduction Sugar
(%)
Sucrose
(%)
Total Sugar
(%)
K1 (3%)
0,777
cD
14,341
cD
15,204
cC
K2 (6%)
0,684
bC
14,907
bC
15,534
bcBC
K3 9%)
0,599
bB
15,189
bB
15,886
abAB
K4 (12%)
0,493
aA
15,570
aA
16,031
aA
The numbers followed by different letters on the
same line show significantly different effects at the
level of 5% (lowercase letters) and are very
significantly different at the level of 1% (uppercase
letters) with the LSR test.
Table 2: Effect of additon jackfruit on reduction sugar,
sucrose, and total sugar of palm oil sap.
Treatment
Reduction Sugar
(%)
Sucrose
(%)
K1 (3%)
T1 (0 day)
0,381
dD
K2 (6%)
T2 (2 days)
0,623
cC
K3 9%)
T3 (3 days)
0,705
bB
K4 (12%)
T4 (4 days)
0,846
aA
The numbers followed by different letters on the
same line show significantly different effects at the
level of 5% (lowercase letters) and are very
significantly different at the level of 1% (uppercase
letters) with the LSR test.
4 CONCLUSIONS
From this study, the best oil palm sap was shown by
K4T4 treatment, which was 12% addition of jackfruit
wood and 3 days storage duration. This was obtained
based on reducing sugar value.
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T4 = ŷ = -0,7891x + 16,388
r = 0,9783
T3 = ŷ = -0,5948x + 16,426
r = 0,9894
T2 = ŷ = -0,5528x + 16,715
r = 0,9988
T1 = ŷ = -0,5997x + 16,931
r = 0,9906
13,00
14,00
15,00
16,00
17,00
18,00
0 1 2 3 4
Total sugar (%)
Storage time
K1 = 3% K2 = 6% K3 = 9% K4 = 12%
The Effect of Natural Preservatives from Jackfruit Wood Percentage Addition on Palm Oil Sap (Elaeis guuineesis Jacq.) During Storage
127