Proximate analysis of different parts of salacca zalacca at different maturity stages

In this present study, the moisture content, dry matter, ash. crude fat, crude protein. pH, total soluble solid and total titratable acid of skin, pulp. and seed of salak (Salacca zalacca) fruit at different maturity stages were investigated. In terms of the skin for Salacca zalacca fruit, the moisture content, crude fat, pH and total soluble solid decreased during ripening. However, dry matter, crude protein and total titratable acid increase during maturity stage progressed. Meanwhile, for fruit pulp, dry matter, ash, crude protein and total titratable acid were decreasing during ripening, there was an increasing trend for moisture content, crude fat, pH, and total soluble solid when the fruit ripens. It is interesting to note that for Salacca zalacca fruits seed, moisture content, crude fat, pH and total soluble acid were decreased when ripened. However, the opposite trend was observed for dry matter and total titratable acid content. Meanwhile, no particular trend was observed for ash content in skin and seed. Besides, crude protein in seed with different maturity stages does not show any trend as well. Crude fat and protein content were slightly higher in seed and skin of Salacca zalacca compare to pulp when ripened.