Abstract
The Effect of Storage Duration on Glucose and Alcohol Contents of Sweet Palm Wine in Jeneponto Regency. Undergraduate Thesis. Nutrition Study Program, Department of Nutrition, Faculty of Sports Science and Health, Universitas Negeri Makassar (supervised by M. Rachmat Kasmad and Nurfaidah). Palm sap (Borassus flabellifer L.) is a sweet liquid tapped from palm flowers, widely used by the community of Jeneponto Regency, particularly Tamalatea Subdistrict, as a traditional beverage known as sweet palm wine (ballo te'ne). This sap undergoes spontaneous fermentation by naturally occurring microorganisms, especially the yeast Saccharomyces cerevisiae, causing its glucose and alcohol content to change with storage duration. This study aimed to determine the effect of storage duration on the glucose and alcohol content of sweet palm wine in Jeneponto Regency. This was a laboratory experimental study using a one-factor Completely Randomized Design (CRD), with storage durations of 1, 2, 3, and 4 days at room temperature. Samples were obtained from a single tapping source and analyzed at the Makassar Public Health Laboratory Center; glucose content was measured using the titrimetric method and alcohol content using the spectrophotometric method. The results showed glucose content decreased consistently from 7.80% on the first day to 2.68%, 1.46%, and 1.22% on the fourth day, while alcohol content increased from 2.76% v/v to 5.20% v/v, 5.71% v/v, and 6.24% v/v on the fourth day. This inverse pattern indicates that longer storage leads to more intensive fermentation, converting glucose into ethanol. These findings confirm that storage duration significantly affects changes in glucose and alcohol content in sweet palm wine, providing a scientific basis for determining appropriate storage limits to maintain flavor quality and consumption safety, as well as serving as a reference for future research on fermented products derived from palm sap.
