Pengaruh Lama Pemanasan Terhadap Kadar Alkohol Pada Nira Siwalan (Borassus flabellifer)

Nira is a raw material for the manufacture of liquid brown
sugar, palm sugar, and alcoholic beverages. Among these products
are the most widely used alcoholic beverage. During this siwalan
juice as a beverage consumed fresh, the storage period is relatively
short whice for 1-2 days. If after 3 days the beverage is consumed
will have a negative impact, to reduce the alcohol content is then
made warming. Based on the above background can be taken
formulation of the problem "whether there was an effect on levels of
alcohol prolonged heating on sap siwalan"?. The purpose of this study
was to determine whether there was an effect on levels of alcohol
prolonged heating on sap siwalan. This research is a kind of
experimental research with the aim to determine the effect of
prolonged heating of the alcohol content in the sap siwalan. The
sampling technique used was random sampling, totaling 24 samples.
Variable work was composed of independent variables and the
dependent variable. Alcohol Examination conducted on sap siwalan
by doing without heating or 0 minutes, 10 minutes, 20 minutes and 30
minutes, using a number of methods Pycnometer six replication.
From these results a decrease in the average alcohol content of sap
siwalan on any heating for 10 min, 20 min and 30 min, after using
ANOVA statistical test obtained p = 0.000 (p <0.05) can be summed
Ha Ho is rejected or accepted which means there is prolonged heating
effect on levels of alcohol in the juice siwalan.
Keywords: Nira, Level of alcohol, prolonger heating