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All Journal REKAYASA Industria: Jurnal Teknologi dan Manajemen Agroindustri
Aronika, Nadiyah Ferah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Other

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Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair Ulya, Millatul; Aronika, Nadiyah Ferah; Hidayat, Khoirul
Rekayasa Vol 13, No 1: April 2020
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.074 KB) | DOI: 10.21107/rekayasa.v13i1.5385

Abstract

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .
Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method Hidayat, Khoirul; Ulya, Millatul; Aronika, Nadiyah Ferah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 2 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.02.2

Abstract

Abstract This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C.Keywords: Accelerated Shelf-life Testing, cabe jamu herbal drink, shelf-life AbstrakPenelitian ini bertujuan untuk mengetahui umur simpan minuman herbal cabe jamu dengan penambahan konsentrasi natrium benzoat dan mengetahui pengaruh penambahan natrium benzoat terhadap umur simpan minuman herbal cabe jamu. Metode yang digunakan dalam penelitian ini adalah Accelerated Shelf-Life Testing (ASLT). Minuman herbal cabe jamu disimpan pada suhu 35 °C dan 45 °C kemudian diuji setiap minggu selama 28 hari. Parameter uji yang digunakan adalah pH, total padatan terlarut (TPT), warna, total mikroba, dan total fenolik. Hasil penelitian menunjukkan bahwa minuman herbal cabe jamu tanpa penambahan natrium benzoat mempunyai umur simpan yang lebih lama jika disimpan pada suhu yang lebih rendah. Minuman herbal cabe jamu dengan penambahan natrium benzoat 400 ppm dan disimpan pada suhu 35 °C mempunyai umur simpan terlama, yaitu 201,21 hari. Penambahan natrium benzoat berpengaruh signifikan terhadap umur simpan minuman herbal cabe jamu pada suhu 35 °C dan 45 °C.Kata kunci: Accelerated Shelf-life Testing, minuman herbal cabe jamu, umur simpan
Co-Authors Khoirul Hidayat Ulya, Millatul