Abstract:
The objective of this background research is to solve the problem of lack of information
about Nira, the fresh sap of nipa palm. This research was carried out to develop a
procedure to improve the shelf life of Nira. The physical properties of fresh Nira and
fermented sap was tested and determined. Filtration process and some test methods i.e.
Brix content test (TSS) and pH measurement were conducted. Nira is filtered using 1, 2
and 3 filter papers and stored at 27°C, 12.5°C and -4°C for 10 days. The effect on pH
and dissolved solid sucrose content were determined. The results demonstrated that
decreased in temperature and increased in number of filter paper during filtration
process, will slow down the pH drop and increase the shelf life of Nira. This new
procedure can extend the shelf life of Nira up to 10 days if it is filtered with 3 filter
papers and being stored at -4°C without change its natural taste.
