gajahslot mariatogel airbet robopragma wajik77 mposlot https://siapadia.riau.go.id/plugins/pulsa-limaribu/ https://journal.parahikma.ac.id/juaraslot/ https://jurnalbening.uho.ac.id/pages/tm/ http://adj.fkg.unand.ac.id/lib/pkp/alexistoto/ http://inomet.ft.unand.ac.id/locale/bento/ https://jurnal.usk.ac.id/lib/pkp/sbobet88/ https://htn.parahikma.ac.id/sbotop/ https://jurnalbening.uho.ac.id/lib/pkp/bni4d/ https://job.uho.ac.id/lib/pkp/btn4d/ paito hk https://jpi.faterna.unand.ac.id/help/slot99/ ronaldo slot slot gacor malam ini https://elijo.umpwr.ac.id/pages/idnslot/ slot garansi kekalahan slot deposit pulsa indosat slot demo Sbotop alexabet https://siapadia.riau.go.id/dist/mpo-gacor/ Peningkatan umur simpan kolang-kaling dengan larutan ekstrak kayu manis (Cinnamomum burmannii) dan ekstrak cengkeh (Syzygium aromaticum) sebagai bahan pengawet alami | Nawansih | Agrointek : Jurnal Teknologi Industri Pertanian

Peningkatan umur simpan kolang-kaling dengan larutan ekstrak kayu manis (Cinnamomum burmannii) dan ekstrak cengkeh (Syzygium aromaticum) sebagai bahan pengawet alami

Otik Nawansih, Haidar Bani Abdillah, Novita Herdiana, Diki Danar Tri Winanti

Abstract

Kolang-kaling is a half-ripe palm fruit. Its vitamins and minerals were efficacious in maintaining health. Kolang-kaling damage was characterized by a change in color to brown and a change in texture. Ingredients to maintain the quality for example cinnamon and clove extract. The purpose of this study was to determine the best concentration of cinnamon extract (0.3 %, 0.4 %, 0.5 %) and clove extract (0.4 %, 0.6 %, 0.8 %) as natural preservatives to the shelf life of kolang-kaling with optimal sensory properties. Kolang-kaling in syrup was stored at room temperature and observed the shelf life using conventional methods on days 0, 7, 14, 21, 28 and 35. Observed parameters include shelf life, pH, moisture content, protein, fat, degree of syrup brix, fierce levels, total plate numbers, and hedonic tests. Data analysis uses descriptive methods. The results showed that kolang-kaling in syrup with a concentration of 0.5 % cinnamon and 0.4 % cloves was preferred by hedonic panelists with a score of 3.05. The results of the total plate number test show the results of 3.1 x 104 colonies/gr, which means that it has not been able to meet the provisions of the Total Plate Number of SNI 01-4472-1998.

Keywords

Clove; cinnamon; organoleptic; shelf life; sugar palm fruit

References

Anggraini, D.T., Prihanta, W., Purwanti, E. 2015. Penggunaan Ekstrak Batang Kayu Manis (Cinnamomum burmannii) Terhadap Kualitas Minuman Nata de Coco. Skripsi. Pendidikan Biologi FKIP UNS. Surakarta.

Basyamfar, R.A., Normalina, A. 2011. Peningkatan Kejernihan dan Cita Rasa Manisan Kolang Kaling dengan Menggunakan Bahan Perendam, Konsentrasi Gula dan Lama Pemeraman. Jurnal Teknologi dan lndustri Pertanian lndonesia, 3(2): 27-32

BSN. 1992. SNI 01‐2897‐1992: Mie Basah. Badan Standardisasi Nasional. Jakarta.

BSN. 1998. SNI 01-4472-1998: Kolang-Kaling dalam Kaleng. Badan Standardisasi Nasional. Jakarta.

Dameswari, A., Darmawati, E., Nugroho, L. 2017. Kombinasi Teknologi Kemasan dan Bahan Tambahan untuk Mempertahankan Mutu Kolang Kaling. Jurnal Keteknikan Pertanian, 5:201–208.

Lay, B.W. Hastowo. 1992. Mikrobiologi. Rajawali Press. Jakarta.

Mubarak, Z., Chismirina, S., Qamari, A.A. 2016. Aktivitas Antibakteri Ekstrak Kayu Manis (Cinnamomum Burmannii) terhadap Pertumbuhan Enterococcus Faecalis. Cakradonya Dent, 8:1–10.

Nurdjannah, N. 2004. Diversifikasi Penggunaan Cengkeh. Perspektif Review Penelitian Tanaman Industri 3:61-70.

Nurminabari, I.S., Widiantara, T., Irana, W. 2019. Pengaruh Perbandingan Serbuk Kayu Manis (Cinnamomum burmannii) dengan Cengkeh (Syzygium aromaticum L.) dan Konsentrasi Gula Stevia (Stevia rebaudiana B.) terhadap Karakteristik Teh Celup Daun Mengkudu (Morinda citrifolia L.). Skripsi. Fakultas Teknik Universitas Pasundan. Bandung.

Oshomoh, E., Shirwaikar, A., Oshomoh, E.O., Collins Udinyiwe, O. 2015. Phytochemical Screening and Antimicrobial Sensitivity of Clove Flower (Syzygium aromaticum L. Merrill and Perry) Bud on Dental Pathogens. Ijppr.Human, 3:1-13.

Priyani, S.E. Gadri. A. 2015. Aktivitas Antibakteri Minyak Batang Kayu Manis (Cinnamomum burmanni Nees Ex Bl) terhadap Bakteri Propioni Bacterium. Prosiding Penelitian SPeSIA Unisba, 348-353.

Shan, B., Cai, Y.Z., Sun, M., Corke, H. 2005. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents. Journal of Agricultural and Food Chemistry, 53:7749–7759. https://doi.org/10.1021/jf051513y

Shan, B., Cai, Y.Z., Brooks, J.D., Corke, H. 2007. Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity Against Foodborne Pathogenic Bacteria. Journal of Agricultural and Food Chemistry, 55:5484–5490. https://doi.org/10.1021/jf070424d

Susanti, N. 2013. Perancangan, pembuatan, dan Pengujian Limbah Kulit Kayu Manis Pasca Panen. Skripsi. Fakultas Teknik, Universitas Lampung.

Torio, M.A.O., Saez, J., Merca, F.F. 2006. Physicochemical Characterization of Galactomannan from Sugar Palm (Arenga saccharifera Labill.) Endosperm at Different Stages of Nut Maturity. Philippine Journal of Science, 135:19–30.

Watkins, P.C., Woodward, K., Stone, T., Kolts, R.L. 2003. Gratitude and Happiness: Development of a Measure of Gratitude, and Relationships with Subjective Well-Being. Social Behavior and Personality, 31:431–452. https://doi.org/10.2224/sbp.2003.31.5.431

Wiwik, S., Indah, P., Endang, L. 2006. Uji Efektivitas Pengawet Alami Kulit Kayu Manis serta Pengaruhnya terhadap Penurunan Kadar Vitamin C Manisan Buah Pepaya. Jurnal Bahan Alam Indonesia, 5.

DOI

https://doi.org/10.21107/agrointek.v16i2.10776

Metrics

Refbacks

  • There are currently no refbacks.




Copyright (c) 2022 Diki Danar Tri Winanti, Haidar Bani Abdillah, Otik Nawansih, Novita Herdiana

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.