Pengaruh Penambahan Daun Rambusa (Passiflora foetida L) Sebagai Pengawet Alami Terhadap Nira Nipah (Nypa fruticans Wurmb.) = The Effect Of Addition Of Rambusa Leaves (Passiflora foetida L) As A Natural Preservative On Neera Nipah (Nypa fruticans Wurmb.)

After being tapped for 8 hours, the neera is sensitive to the environment by changing the pH, so that the pH of the nipah neera can be suppressed, it is given the addition of rambusa leaves as a natural preservative because it can activate microbes in the neera. The aim of the study was to determine the best formulation and concentration of rambusa leaves (Passiflora foetida L.) to be applied in tapping sap and to preserve sap which is able to maintain freshness of sap for 48 hours of storage. This research method is based on the effect of the concentration of rambusa leaves on the storage time of nipah sap, with factor A (form and concentration and factor B (storage time 0, 24 and 48 hours). Research parameters include, total dissolved solids, pH value, alcohol content and Total microbes (Total Plate Count) The results obtained were the shape and concentration of the best rambusa leaves based on the length of preservation of nipah sap, namely the treatment of crushed rambusa leaves with a concentration of 1% with the acquisition of a total dissolved solids of 13.33%; a pH value of 4.60; and an alcohol content of 2.21 The application test of nipah sap preservation on the total microbial content during 48 hours of storage experienced a significant decrease in the number of microbes in the administration of rambusa leaves which shows that the effectiveness of the antimicrobial components in rambusa leaves can be used as a natural preservative instead of additives that have a detrimental effect on the quality of neera
Key words: Neera Nipah, Neera Quality Components, Rambusa Leaves