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Abstrak (Bhs. Indonesia)

Minuman temulawak pada umumnya dijual dengan menggunakan kemasan kantong plastik yang diduga mengalami kerusakan fisik, kimia, maupun mikrobiologi sehingga produk memiliki umur simpan pendek. Penelitian ini bertujuan mengetahui pengaruh jenis pengemas dan lama penyimpanan terhadap sifat fisikokimia, mikrobiologis dan sensoris minuman temulawak. Rancangan percobaan yang digunakan Rancangan Acak Kelompok (RAK). Faktor yang diteliti meliputi jenis kemasan (K) terdiri dari kantong plastik PE (K1), cup plastik PP (K2), botol plastik PET bening (K3) dan botol plastik PET coklat (K4), serta umur simpan (L), terdiri dari 10 hari (L1), 20 hari (L2), 30 hari (L3) dan 40 hari (L4). Hasil penelitian menunjukkan jenis kemasan kantong plastik PE, cup plastik PP, botol plastik PET bening dan botol PET coklat berpengaruh nyata terhadap total mikroba, kadar gula reduksi dan total padatan terlarut, sedangkan umur simpan 10 hari, 20 hari, 30 hari dan 40 hari berpengaruh nyata terhadap total mikroba, kadar gula reduksi. Interaksi antara keduanya hanya berpengaruh terhadap kadar gula reduksi. Kombinasi perlakuan terbaik yaitu K4L1 (jenis kemasan botol plastik PET coklat pada umur simpan 10 hari) dengan nilai total mikroba 4,395 logCFU/g, kadar gula reduksi 2,27% dan pH 4,53, warna organoleptik 3,8 (mendekati kuning kecoklatan); rasa manis 3,2 (mendekati manis); rasa pahit 2,7 (mendekati agak pahit); rasa pedas 3,5 (mendekati sedikit pedas); aroma temulawak 3,3 (mendekati khas); flavour 3 (agak enak) dan kesukaan 2,6 (mendekati agak suka).
Kata kunci: Kemasan, umur simpan, suhu refrigerator, minuman temulawak cair

Abtrak (Bhs. Inggris)

Temulawak drink is sold specifically using plastic packaging that is removed physically, chemically, as well as microbiologically, so the finished product is quickly damaged and durable for short storage. This study aims to determine the type of packaging and the storage duration of physicochemical and microbiological properties for temulawak drink. The experimental design used was a Randomized Group Design (RBD). Factors that cover the type of packaging (K) consist of PE plastic bags (K1), PP plastic cups (K2), transparat PET plastic bottles (K3) and brown PET plastic bottles (K4), and shelf life (L), consisting of 10 days (L1), 20 days (L2), 30 days (L3) and 40 days (L4). The results showed the type of packaging showed significantly to total microbes, reducing sugar content, total phenols, inhibition of DPPH capture and total dissolved solids, while shelf life increased significantly to total microbes, reducing sugar levels, total phenols, inhibition of DPPH capture, pH, total solids dissolved and color b * (greenish). The interaction between only involves the reduction of sugar levels. The best storage combination is K4L1 (type of brown PET plastic bottles with a shelf life of 10 days) with a total microbial value of 4.395 logCFU / g, reducing sugar content of 2.27% and pH 4.5, organoleptic color 3.8 (close to brownish yellow); sweet taste 3.2 (near sweetness); bitter taste 2.7 (approaching somewhat bitter); 3,5 spicy flavor (close to slightly spicy); temulawak aroma of 3.3 (close to typical); flavor 3 (somewhat tasty) and 2.6 (like a bit like).
Keyword: Packaging, shelf life, temperature refrigerator, temulawak drink

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