<![CDATA[A study on white turmeric extract (Curcuma zedoaria (Berg.) Roscoe) pineapple juice as a preservative. Research objectives were to acquire the ability of white turmeric extract (Curcuma zedoaria (Berg.) Roscoe) to inhibit microbial growth in pineapple juice. Turmeric rhizome was made of white powder, weighing 250 grams of white turmeric powder and then dissolved with a solvent absolute ethanol 500 ml, let stand (24 hours), then filtered using filter paper Φ42 mm. The flitrat was evaporated by vaccum evaporator to obtain a viscous liquid, the dried vacuum oven to get powder. The white turmeric extract (Curcuma zedoaria (Berg.) Roscoe) was added to drink pineapple juice with a concentration of 600 mg/L, 650 mg/L, no treatment (control) and as a comparison material used sorbic acid with a concentration of 600 mg/L. Results showed that the addition of 650 mg extract white turmeric into 1 quart pineapple juice is able to get the shelf life of pineapple juice up to 30 days. By this treatment the results also showed no growth of bacterial contamination of Salmonella species, Escherichia Coli, Staphylococcus aureus and Bacilus cereus in the drink pineapple juice.]]>
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