Physicochemical and Microbiological Characterization of Karamunting (Rhodomyrtus tomentosa) Syrup

Abstract

Karamunting (Rhodomyrtus tomentosa) plants are wild plants that have many benefits. This study aimed to determine organoleptic quality by the panelists' acceptance of the aroma, color, viscosity, and taste of syrup and to find the characteristics of microbiological quality. This research uses UV Vis spectrophotometer and total plate count method. Organoleptic test results of Rhodomyrtus tomentosa syrup ranged from likes to very liked by panelists. The results of analysis of vitamin C syrup content of 0.05% and sugar content of 17.90%. Total acid of syrup is 0,26%, and acidity value is 5,2. No pathogenic bacteria E. coli, Staphylococcus aureus, and Salmonella were found. The total plate number was found as much as 2.5 x 10 2 colonies/ml. There were fungi as much as 1.0 x 10 2 colonies/ml. The analysis resulted that syrup still fulfilled the quality standard of microbiological set by the Indonesian National Standard. The results of this study indicate that syrup is safe to drink.

Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

“…3 Furthermore, studies have shown that rose myrtle fruit has many beneficial functions, such as antiallergic, 4 antiinflammatory, 5 anti-oxidant, 6,7 and anti-tumor effects. 7 Because of the known health benefits reported in ancient and modern literature, rose myrtle fruit has been used to make dietary supplements, herbal medicines, beverages, wines, jams, syrups, and cosmetics in recent decades 3,8 For example, a recent study showed that consumption of rose myrtle fruit juice suppressed hypercholesterolemia and atherosclerosis in rats fed with a high-fat high-cholesterol diet. 9 However, there are no studies on the application of rose myrtle in yogurt at this time.…”