Nira aren (Arenga pinnata Merr) merupakan bahan dasar berbagai produk yang bernilai ekonomis, seperti gula aren. Pengolahan gula aren memerlukan nira segar sehingga masyarakat sering menggunakan berbagai pengawet untuk mencegah proses fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengawet alami dan lama penyimpanan terhadap karakteristik fisikokimia nira aren. Desain penelitian yang digunakan adalah rancangan acak lengkap pola faktorial. Bahan pengawet yang digunakan adalah kulit buah manggis, kulit buah langsat, dan sabut kelapa, sedangkan parameter fisikokimia yang diukur adalah suhu, pH dan kadar gula. Penggunaan bahan pengawet dan penyimpanan tidak berpengaruh terhadap suhu, tetapi sangat berpengaruh terhadap pH dan kadar gula nira aren. Bahan pengawet terbaik adalah kulit buah langsat dengan penyimpanan sehari karena memiliki nilai pH dan kadar gula yang tinggi masing-masing 3.65 dan 3.0%. Petani sebaiknya menggunakan kulit langsat untuk mengawetkan nira aren.

Background: Sugar palm plants (Arenga pinnata MERR) are plants that have great potential in terms of food shortages. Currently the main product of the palm sugar plantations is the sap of tapping male flowers made of palm sugar, sageru, vinegar and alcoholic drinks. In addition, all parts of the palm treeare useful and can be used for a variety of needs, ranging from roots, stems, leaves, fibers, and the results of their production are roomie, flour and fruit. This study aims to determine the organoleptic quality and jelly fiber content of drinks made from palm fruit (Arenga pinnata Merr). Methods: This study uses a gravimetric method to determine the levels of fiber in jelly drinks and hedonic methods to test organoleptics. Results: Based on the results of the analysis it can be concluded that the levels of jelly fiber drinks made from palm fruit are different. In the U-I test code the fiber content was 0,3446 while in the U-II test code it was 0,3127. Organoleptic test on jelly drink made from palm fruit showed the average for color parameters of 3, taste of 4.8, texture of 4.9, and suppleness of 4.5. This research is implied in the form of leaflets to the Taniwel community. Conclusion: The levels of jelly fiber drinks made from palm fruit are different. Organoleptic testing was carried out by 20 panelists who had tested the parameters of color, taste, texture and suppleness

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The function of national education is to shape the character and civilization of the nation, while developing the potential of students to be faithful, devoted, have noble character, be capable, creative, independent, democratic, and responsible. This study was to determine whether there is an effect of using environmental-based practicum methods on the identification of the types of protists on cognitive learning outcomes, interest in learning, and students' affective values. The method used in this research is quasi-experimental. (1) The effect of cognitive learning outcomes, the value of t count is greater than t table (27.793 > 2,000), (21.145 > 2.001). (2) The effect of interest in learning, the value of t count is greater than the value of t table (42.268 > 2,000), (36.030 > 2.001). (3) The effect of students' affective scores: the t-count value is greater than the t-table value (20,044 > 2,000), (30,734 > 2,001). There is a significant effect of using environmental-based practicum methods on cognitive learning outcomes, interest in learning, and affective values