Pengaruh penggunaan ekstrak gambir sebagai antimikroba terhadap mutu dan ketahanan simpan cake bengkuang (Pachyrrhizus erosus) The using effect of gambier extract as an antimicrobial on the quality and storage resistance of jicama (Pachyrrhizus erosus) cake

No abstract

Pengaruh pemakaian jahe emprit dan jahe merah terhadap karakteristik fisik, total fenol, dan kandungan gingerol, shogaol ting-ting jahe (Zingiber officinale) The used effect of yellow ginger and red ginger on physical characteristic, total phenol, and the content of gingerol, shogaol of ginger ting-ting (Zingiber officinale

Kandis (Garcinia cowa Roxb) is a fruit plant contains chemical compounds such as phenols, flavonoid, alkaloid, saponins, ascorbic acid and hydroxyl-citric acid that are essential as antimicrobial and food preserving substances. The aim of this study is to use kandis as natural preservative to improve the storage of tomato sauce, hence minimize the use of synthetic food preservative. The study uses completely randomized design method with the treatments as follow; (A) using kandis extract that macerated with water inside 121°C autoclave for 15 minutes, (B) using magnetic stirrer set at 100°C for 8 hours, (C) using magnetic stirrer set at 60°C for 24 hours, (D) using the 1: 1 mixture between ethanol and aquadest for 24 hours, (E) control, without addition of kandis extract, and (F) with addition of citric acid. The tomato sauce products then examined through organoleptic test for their colours, taste, flavour and texture. The observations on pH and mold infestation were conducted weekly up until 6 (six) weeks. The result showed that the treatment A performed the most, indicated with sensoric score for taste, flavour and texture yielded respectively 4.08; 4.17; 4.08, with average pH 3.8 and mold infestation 35 colonies/g during 6 weeks of storage. This result is similar to what shown with the citric acid treatment as well as complies with SNI 01-3546-2004 (tomato sauce).

Karakteristik pewarna alam gambir (Uncaria gambir Roxb) untuk produk pangan Characteristics of gambier (Uncaria gambir Roxb) as a natural dye for food products