Otik, Nawansih and Haidar Bani, Abdillah and novita, Herdiana and diki, winanti (2022) PENINGKATAN UMUR SIMPAN KOLANG-KALING DENGAN LARUTAN EKSTRAK KAYU MANIS (Cinnamomum burmannii) DAN EKSTRAK CENGKEH (Syzygium aromaticum) SEBAGAI BAHAN PENGAWET ALAMI. AGROINTEK, 16 (2). pp. 234-241. ISSN ISSN: 1907-8056, ISSN (online): 2527-5410

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Abstract

Kolang-kaling is a half-ripe palm fruit. Its vitamins and minerals was efficacious in maintaining health. Kolang kaling demage 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. 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.

Item Type:	Article
Uncontrolled Keywords:	Clove; cinnamon; organoleptic; shelf life; sugar palm fruit
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	M.Si. Diki Winanti
Date Deposited:	07 Jun 2022 01:18
Last Modified:	07 Jun 2022 01:18
URI:	http://repository.lppm.unila.ac.id/id/eprint/42140

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