ANALISIS DAYA AWET TEKWAN YANG DIBERI PENGAWET TEH HIJAU (Camelia sinensis) DAN KANDUNGAN POLIFENOLNYA

PRATIWI, YESI and Untari, Budi and Miksusanti, Miksusanti (2018) ANALISIS DAYA AWET TEKWAN YANG DIBERI PENGAWET TEH HIJAU (Camelia sinensis) DAN KANDUNGAN POLIFENOLNYA. Undergraduate thesis, Sriwijaya University.

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Abstract

Tekwan is a food based on fish and sago flour which contains water, protein, carbohydrates, and fat. These components make tekwan easily spoiled, due to microbial activity within. Green tea (Camellia sinensis) is one of the natural ingredients which is used as a natural preservative. Green tea contains catechin which is a derivative of polyphenol compound.This study aims to compare the preservation effectivity of tekwan by using green tea and sodium benzoate as its perservatives. The organoleptic test was conducted to observe the response towards tekwan that use green tea as preservative. Total microbial amount of both preservative compared and the data was processed by using ANOVA. The best storage temperature of tekwan is on refrigerator (4ºC) and freezer (-18ºC). The optimum consentration of green tea powder as preservative is 1%. The number of total plate count (TPC) on tekwan that used green tea powder in freezer, refrigerator, and room temperature were 196000, 220000, and 950000 colonies while mold and yeast count (MYC) were 1100, 1100, and 1300 during seven days storage.Statistical analysis of its value showed that storage temperature effects the total microbial amount. The total polyphenol contentin tekwan green tea is 0,913 mg/g, while the total polyphenol content in green tea is 0,986 mg/g.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	tekwan, green tea, sodium benzoate, TPC and MYC, total polyphenol
Subjects:	Q Science > QD Chemistry > QD450-801 Physical and theoretical chemistry T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	08-Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User:	Mrs Dies Meirita Sari
Date Deposited:	09 Aug 2019 05:06
Last Modified:	09 Aug 2019 05:06
URI:	http://repository.unsri.ac.id/id/eprint/3324

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