Chemical properties of nira aren (Arenga pinnata) from Lareh Sago Halaban District of West Sumatera, Indonesia

• Published in: IOP conference series. Earth and environmental science Vol. 888; no. 1; pp. 12049 - 12053
• Main Authors: Anggraini, O R, Purwati, E, Kurnia, Y F, Sukma, A
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.11.2021
• Subjects: Arenga pinnata; Chemical Properties; Fermentation; Fermented milk products; Lareh Sago Halaban District; Microorganisms; Milk; Moisture content; Nira; pH effects; Proteins; Spontaneous Fermentation; Water content; West Sumatra Indonesia; Indonesia
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/888/1/012049

Abstract Nira is the fresh liquor taken from the Palm Plant (Arenga pinnata). On the local method, Nira has harvested twice a day, in the morning and the afternoon. Ten hours of spontaneously fermented incubation had faced by the Nira before it ready to serve. The study aimed to determine the chemical properties of Nira, likely protein, fat content, water content, pH, and TTA (Total Titrable Acid) of the Lareh Sago Halaban District. The method used was the descriptive method and analysis in the laboratory. The sample of this study was taken from four different sub-district, which are Padang Tangah (NPT), Batu Payung (NBP), Sitanang (NST), and Lareh nan Panjang (NLP). The result revealed that the protein content was 0,33% -0,38%. The highest was in NPT Nira, 0,14% -0,44% fat content and the highest was in NBP nira, 87,46% -90,29% water content and the highest in NST Nira, pH 6,8-7,0 and highest in NPT and NST Nira, Alcohol content 0-0,66% and highest in NBP Nira. Since fermentation spontaneously happens on Nira, there is always a chance to find Microorganisms to applicate on milk fermented to support human health.