Quality degradation of palm sap dur

Quality degradation of palm sap during harvesting and storing is indicated by the lowering of the pH value
caused by the microorganisms through a fermentation process. In this research, the final quality of the palm sap
treated by addition of water extract of A. flava was indicated by pH value, total soluble solid (°Brix), and also
moisture content (%). As shown in Table 2, addition of 2% (v/v) of water extract of A. flava exhibited a significant
improvement than the negative control (0%) or the lowest concentration (1%). This extract was able to stabilize the
acidity of the collected palm sap (pH 5.8 - 6.5) due to storing during the collecting process. The total of soluble solid
(°Brix) was also increasing from 5-8 to 11-16. The presence of alkaloid, especially berberine and also tannin,
saponin, and their glucosides may be inhibiting the hydrolysis of disaccharide such as sucrose becomes its
monosaccharides.