| NIM | A1F017085 |
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| Namamhs | DEFFA AINA MAJID |
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| Judul Artikel | Pengaruh Penambahan Jenis Dan Konsentrasi Ekstrak Antimikroba Alami Terhadap Mutu Gula Kelapa Cair Dari Gula “Brondol” Setelah Penyimpanan |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh jenis ekstrak antimikroba alami terhadap perubahan mutu gula kelapa cair setelah penyimpanan; mengetahui pengaruh konsentrasi ekstrak antimikroba alami terhadap perubahan mutu gula kelapa cair setelah penyimpanan; dan mengetahui kombinasi jenis dan konsentrasi ekstrak antimikroba alami yang menghasilkan perubahan mutu terbaik setelah penyimpanan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor yaitu jenis ekstrak antimikroba alami (daun cengkeh, daun jambu biji, kulit buah manggis, dan kayu nangka) dan konsentrasi ekstrak antimikroba alami (tanpa ekstrak, 1%, 3%, dan 5%). Uji sensori diamati sebelum penyimpanan yakni rasa, warna, aroma khas, kekentalan dan kesukaan. Variabel fisikokimia dan mikrobiologis diamati sebelum dan setelah penyimpanan meliputi kadar air, abu, gula reduksi, gula total, warna LAB, dan biomassa sel. Hasil uji dianalisis dengan ANOVA dan uji lanjut DMRT pada taraf kepercayaan 95%. Hasil data uji variable fisikokimia dan mikrobiologis untuk menentukan perlakuan terbaik dengan uji indeks efektivitas. Hasil penelitian menunjukkan bahwa jenis ekstrak kulit buah manggis dan kayu nangka menghasilkan perubahan nilai aw gula kelapa cair lebih rendah disbanding jenis ekstrak daun cengkeh dan daun jambu biji setelah penyimpanan, konsentrasi ekstrak 5% menghasilkan perubahan nilai kadar air, kadar gula reduksi dan biomassa sel gula kelapa cair lebih rendah dibanding perlakuan tanpa ekstrak, konsentrasi ekstrak 1 dan 3%, serta ekstrak kulit buah manggis konsentrasi 5% memiliki nilai perubahan mutu terbaik setelah penyimpanan 3 bulan. |
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| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the effect of the type of natural antimicrobial extract on changes in the quality of coconut sugar syrup after storage; determine the effect of concentrations of natural antimicrobial extracts on changes in the quality of coconut sugar syrup after storage; and knowing the combination of types and concentrations of natural antimicrobial extracts that produce the best quality change after storage. This study used factorial Randomized Blocked Design (RBD) with two factors, namely the type of natural antimicrobial extract (clove leaf, guava leaf, mangosteen rind, and jackfruit wood) and the concentration of natural antimicrobial extract (without extract, 1%, 3%, and 5%). Sensory tests were observed before storage, namely taste, color, distinctive aroma, viscosity and preference. Physicochemical and microbiological variables were observed before and after storage including water content, ash, reducing sugar, total sugar, LAB color, and cell biomass. The test results were analyzed by ANOVA and DMRT which test at 95% confidence level. The results of the test data on physicochemical and microbiological variables to determine the best treatment with the effectiveness index test. The results showed that the types of mangosteen rind extract and jackfruit wood resulted in changes in the aw value of coconut sugar syrup which were lower than the types of clove leaf extract and guava leaves after storage, the extract concentration of 5% resulted in changes in the value of water content; reducing sugar content and cell biomass of coconut sugar syrup were lower than the treatment without extract, extract concentrations of 1 and 3%; and mangosteen rind extract 5% concentration had the best quality change value after 3 months of storage. |
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| Kata kunci | gula “brondol”, gula kelapa cair, antimikroba alami |
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| Pembimbing 1 | Karseno, S.P., M.P., PhD |
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| Pembimbing 2 | Dr. Pepita Haryanti, S.TP., M.Sc. |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 89 |
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| Tgl. Entri | 2022-08-17 10:29:02.120444 |
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