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Pengolahan Tekanan Tinggi Terhadap Evaluasi Mikrobiologi, Fisikokimia dan Sensori Minuman Ekstrak Tebu (Saccharum officinarum Linn) Diajeng Nur Syahfitri Hasibuan; Muhammad Said Siregar; Tun Norbrillinda Mokhtar; Mohamad Helmi Mohd Arshad; Nur Ilida Mohamad; Mohd Izwan Mohd Lazim
REACTOR: Journal of Research on Chemistry and Engineering Vol. 6 No. 1 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.170

Abstract

Sugarcane extract (Saccharum officinarum Linn) is a natural beverage rich in sucrose, glucose, and fructose, making it sweet and refreshing. However, its high sugar content, combined with high water activity and the absence of natural preservatives, makes it highly perishable. These conditions create an ideal environment for microbial growth, leading to enzymatic browning, fermentation, and contamination by spoilage microorganisms, significantly reducing its shelf life. To extend its shelf life while maintaining quality, effective preservation methods are essential. This research evaluates High Pressure Processing (HPP) as a non-thermal preservation technique, comparing untreated sugarcane extract (T1) with HPP-treated extracts at 400 MPa for 10 minutes (THPPc) and at lower pressures (200 MPa and 300 MPa). Analyses included Total Plate Count (TPC), yeast and mold (Y&M) counts, total coliforms, Escherichia coli, and physicochemical properties such as viscosity, water activity, brix, moisture, and color. Results indicated that HPP significantly reduced TPC from 2.60 × 10⁴ CFU/mL in untreated extract to 1.39 × 10² CFU/mL in THPPc. The Y&M count in the HPP-treated extract was less than 1.0 CFU/mL, compared to 1.20 × 10⁴ CFU/mL in the untreated sample. HPP also maintained key physicochemical properties, reducing viscosity from 18.00 mPa.s in T1 to 12.50 mPa.s in THPPc, while preserving color stability and sweetness perception. This study shows that HPP is an effective preservation method for sugarcane extract, providing a viable alternative to thermal processing by minimizing quality degradation and ensuring microbial safety.
Co-Authors Ahmad Afandi Ainun , Alridiwirsah ardani purba, Icah Arshad, Mohamad Helmi Mohd Asmara Sari Nasution Asmarasari Nasution Asritanarni Munar Awalluddin - Basuki WS Budi Suarti Cemda, Abdul Rahman Dafni Mawar Tarigan Dani Budi Mahyono Desi Ardilla Desi Sri Pasca Sari Sembiring, Desi Sri Pasca Sari Dharma Amanda Tambunan Diajeng Nur Syahfitri Hasibuan Dian Arsita Fitri Eddiyanto Eddiyanto Eddiyanto Eddiyanto Eddyanto , EFI SAID ALI Enisa Cita Mentari Erwanda, Boby Aguastian Febriyanti, Eka Fitria Fitria Fitria Fitria Fitria Fitria Hadipramana, Josef Hartika, Dyan Hasibuan, Diajeng Nur Syahfitri Herla Rusmarilin Ichlas Rawo Syaputra Ilida Binti Mohamad, Nur Irfan syukri Tbn Joseph, Jacqueline Juita Rahmadani Manik Kartaatmaja, R.S. Kemal, Isthifa Lazim, Mohd Izwan Mohd Lismadayanti Lismadayanti Lita Nasution Makhrani Sari Ginting Makhrani Sari Ginting Masura M D Masyura M.D Masyura M.D Mei, Nana Trisna Misdawati Misdawati Misdawati, Misdawati Misril , Fuadi Misril Fuadi Mohamad Helmi Mohd Arshad Mohamad, Hafizal Mohamad, Nur Ilida Mohd Izwan Mohd Lazim Mohd Zaki, Rahimah Mokhtar, Tun Norbrillinda Muhammad Alqamari Muhammad Fitra Zambak Muhammad Irfan Nasution Muhammad Thamrin Muhammad Thamrin Nadhira, Ahmad Nana Trisna Mei Nasution, Lita Nur Ilida Mohamad Pane, Fauzi Nur Azhari Panjaitan, Syaiful Bahri Reni Puji Astuti Rikson Asman Fertiles Siburian Sari, Widya Utama Satria Tirtayasa Siburian, Rikson Asman Fertiles Sigit Hardiyanto simbolon, juliana Sipahutar, Bahagia Sibotolungun Siswadi Siswadi Siswadi Siswadi Sudirman Lubis Suprianto, Andi Agus Syaiful Amri Saragih Syakir Naim Siregar Tun Norbrillinda Mokhtar Yuslina Wati Ardina Yusri, Mohammad Zamani, Yangmurni