PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK FISIK, KIMIA DAN MIKROBIOLOGI NATA DE COCO DENGAN LARUTAN GULA SELAMA PENYIMPANAN

FITRA, ARNOLD RANGGA and Lidiasari, Eka (2023) PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK FISIK, KIMIA DAN MIKROBIOLOGI NATA DE COCO DENGAN LARUTAN GULA SELAMA PENYIMPANAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of the addition of benzoic acid and sodium benzoate with various concentrations on the shelf life of nata de coco. This research was conducted in the Chemistry, Sensory and Processing of Agricultural Products laboratory and the Microbiology and Biotechnology of Agricultural Products laboratory, Department of Agricultural Products Technology, Sriwijaya University, from March 2022 to June 2023. This research used a Randomized Group Factorial Design (RGFD) with three treatment factors and each treatment was repeated three times. The first factor (A) was the type of preservative (benzoic acid and sodium benzoate), the second factor (B) was the concentration of preservative (0.02%, 0.04%, and 0.06%) and the third factor (C) was storage days (0, 3, 6 and 9). Parameters observed included physical characteristics (hardness), chemical characteristics (total sugar and pH) and microbiological characteristics (total plate count (TPC)). The data obtained were statistically analysed using analysis of variance (ANOVA). The results showed that the type of preservative, concentration of preservative and days of storage had a significant effect on the value of hardness, total sugar, pH and total plate number. The interaction of the type of preservative and the concentration of preservative significantly affects the pH value, the interaction of the type of preservative and the day of storage significantly affects the total plate number value. The interaction between preservative concentration and days of storage had a significant effect on the values of hardness, pH, and total plate number. The addition of sodium benzoate, 0.06% concentration with the ninth storage day was the treatment with a total plate number of 1.7x10² Cfu/mL with pH 5.89, hardness 27.30 gf, total sugar 26.17%. The total plate number is below the standard of total plate number of nata de coco in packaging according to SNI (01-4317-1996) which is 2.0x10² Cfu/mL, so this treatment can be stored for more than nine days. Keywords: benzoic acid, nata de coco, preservative, sodium benzoate.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	asam benzoat, natrium benzoat, nata de coco, Pengawet
Subjects:	Q Science > QD Chemistry > QD241-441 Organic chemistry Q Science > QD Chemistry > QD71-142 Analytical chemistry Q Science > QR Microbiology > QR1-502 Microbiology
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Arnold Rangga Fitra
Date Deposited:	02 Aug 2023 01:36
Last Modified:	02 Aug 2023 01:36
URI:	http://repository.unsri.ac.id/id/eprint/123558

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