PENGARUH PENAMBAHAN EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii Blume) SEBAGAI BAHAN PENGAWET ALAMI UNTUK MENINGKATKAN UMUR SIMPAN MINUMAN KOPI (The Effect of Addition of Cinnamon Bark Extract (Cinnamomum burmanii Blume) as a Natural Preservative to I - Joshua J.R. Harianja; Sentosa Ginting; Ismed Suhaidi (Universitas Sumatera Utara, 2019)
ABSTRACT This research was aimed to know the effect of cinnamon bark extract to increase coffee shelf life. This research was conducted by using a completely randomized design (RAL) with two factors, namely the concentration of cinnamon bark (M): 0% (control), 0.5%, 1%, and 1.5% and storage time (L): 0 day , 5 days, 10 days and 15 days. The results showed that the effect of concentration of cinnamon bark extract had a highly significant effect on total acid, pH, total microbial, total mold and yeast, hedonic value of color, aroma, taste, score value of color, aroma, and taste and had no significant effect on total soluble solid (TSS). Storage time had a highly significant effect on total acid, pH, total microbial, total mold and yeast, taste, and score value of taste and had no significant effect on total soluble solid (TSS), hedonic value of aroma, color, score value of aroma, and color. The interaction of concentration of cinnamon bark extract and storage time had significant effect on total microbes and score value of taste. Concentration of 0.5% cinnamon bark extract can increase the storage time up to 10 days. Keywords: Cinnamon Extract, , Coffee Drinks , Preservatives, Storage Time ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak kulit kayu manis untuk meningkatkan umur simpan minuman kopi. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu konsentrasi ekstrak kulit kayu manis (M) : 0% (kontrol), 0,5%, 1%, dan 1,5% dan lama penyimpanan (L) : 0 hari , 5 hari, 10 hari, dan 15 hari. Hasil penelitian ini menunjukkan bahwa pengaruh konsentrasi ekstrak kulit kayu manis memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, total mikroba, total kapang dan khamir, warna, aroma, rasa, skor warna, skor aroma, dan skor rasa. serta memberikan pengaruh berbeda tidak nyata terhadap total soluble solid (TSS). Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, total mikroba, total kapang dan khamir, rasa,dan skor rasa serta memberikan pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), aroma, warna, skor aroma, dan skor warna. Interaksi konsentrasi ekstrak kulit kayu manis dan lama penyimpanan memberikan pengaruh berbeda nyata terhadap nilai total mikroba dan skor rasa. Konsentrasi ekstrak kulit kayu manis 0,5 % dapat memperpanjang masa simpan kopi hingga 10 hari. Kata kunci : Bahan Pengawet, Ekstrak Kayu Manis, Lama Penyimpanan, Minuman Kopi