(Felsia Dewanty), Formulation and analysis of the decline in vitamin C-fortified in nira nipah drinks ( The first consultan : DR. Pirman, M.Si. and the second consultant Fajriyati Mas’ud, STP., M.Si. )

Nira palm which is intercepted of palm trees, in general processed by society into alcoholic beverages ( ballo ) or brown sugar. Nira palm sugar content is 15-20 %. That sugar content can be used as a energy drink or functional drink. Research purposes (1) determine the composition sugar, protein, and mineral ( Ca, Na, and K ) on nira palm, (2) determine best formulations functional drink of nira palm that fortified with material functional, (3) determine the content and vitamin C stability as during the storage beverages that have been fortified. Palm nira pasteurization. Sugar analyis with luft-shcroll methods, protein content with kjeldahl method and mineral content with gravimetri methods. karaginan formulations is 0.05 %, with additional, secang wood extract 0.01 %, calcium 500 mg and ascorbic acid with four different concentration is 150 mg/l, 250 mg/l, 350 mg/l and 450 mg / l. organoleptic, so one concentration elected and then divided into two groups. The first conducted pasteurization while the second group added preservative benzoic sodium-vapor by one gr/i kept at the same temperature is a cool temperature 4-8 °C.
The sensory properties and measurement levels ascorbic acid done every week for a month. The results of the analysis of the main content of the nira is 11,723% suga content, protein 2,32%, and mineral natrium 162 mg/mls, potassium 601,5 mg/mls and calcium 0,13118 mg/mls. Organoleptic results in nira palm drink with material functional obtained the best formula is 250 mg/l. Measurement result levels vitamin c showed that pasteurization decrease vitamin c biggest compared with additional preservative na-benzoat.