In the heart of Indonesia, researchers are tapping into a natural solution to preserve the quality of Arenga pinnata nira, a sap with significant economic potential. The challenge? Microbial contamination during the tapping process, which leads to acidic fermentation and reduces the sap’s commercial value. Enter Nina Juliana Roberta Turnip, a researcher from Institut Teknologi Sumatera, who has been exploring the potential of mangosteen bark extract as a natural preservative.
Arenga pinnata, commonly known as sugar palm, produces nira, a sap that can be processed into various products like palm sugar, alcohol, and vinegar. However, during the tapping process, the sap is exposed to air and microorganisms, initiating fermentation that can spoil the nira within hours. “This is a significant problem for farmers and processors,” Turnip explains. “The fermentation process not only reduces the quality of the nira but also limits its commercial applications.”
Turnip’s research, published in the Journal of Food and Agroindustry (Jurnal Pangan dan Agroindustri), investigated the use of mangosteen bark extract as a natural preservative. The extract was applied in three different concentrations—1.5%, 3%, and 4.5%—and its effectiveness was evaluated based on pH levels, total sugar content, antimicrobial activity, and organoleptic properties.
The results were promising. The extract effectively inhibited microbial growth, particularly yeast, and slowed down the decrease in pH and sugar content. The highest concentration of 4.5% was the most effective in preserving the nira’s quality. However, it was less favorable in terms of sensory taste, suggesting a trade-off between preservation and palatability.
This research opens up new possibilities for the energy sector, particularly in the production of biofuels. Nira, with its high sugar content, is a potential feedstock for bioethanol production. By extending the shelf life of nira, mangosteen bark extract could enhance the economic viability of biofuel production from sugar palm.
Moreover, the use of natural preservatives like mangosteen bark extract aligns with the growing global demand for environmentally friendly and sustainable solutions. “This is not just about preserving nira,” Turnip notes. “It’s about promoting sustainable practices and reducing our reliance on synthetic preservatives.”
The implications of this research extend beyond Indonesia. Sugar palm is cultivated in several countries in Southeast Asia, and the findings could have significant impacts on the region’s agro-industry. By improving the quality and shelf life of nira, this research could enhance the economic prospects of sugar palm farmers and processors, contributing to rural development and poverty alleviation.
As the world grapples with the challenges of climate change and sustainability, Turnip’s research offers a glimpse into the potential of natural solutions. It’s a reminder that sometimes, the answers to our most pressing problems lie in nature itself. And in the case of Arenga pinnata nira, the solution might just be in the bark of the mangosteen tree.