<![CDATA[ABSTRACTThis study aimed to determine the effect of adding apis dorsata honeycomb extract to extend the shelf life of coconut milk. This study used a two-factorial completely randomized design (CRD). The first factor was the concentration of honeycomb extract (P) addition which consisted of four levels namely 0%, (P0), 1% (P1), 2% (P2), 3% (P3) w/v. Meanwhile, the second factor was the shelf life (W) consisting of three levels, namely 1 day (W1), 3 days (W2), and 6 days (W3). Variables observed in this study were free fatty acid analysis, pH, total mold, viscosity, and organoleptic (color, aroma, texture, and overall). Data were analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). Based on hedonic organoleptic scoring test results, the addition of honeycomb extract had a very significant effect on improving the organoleptic assessment of color, aroma, texture, and overall acceptance and the interaction of the two factors was not significant on color and overall acceptance. Sample P3 was the selected treatment with total mold and viscosity during storage 1 (day), 3 (day) and 6 (day) reached 1.00x104 CFU/ml, 1.02x105 CFU/ml, 1.05x106 CFU/ml and 342.67 cP, 337.87 cP, 327, 37cP, respectively. The P3 sample had a pH value of 6.63 and 4.66% free fatty acids. The results of the organoleptic assessment of color, aroma, texture, and overall reached 4.78 (white), 4.81 (not rancid), 5.00 (not slimy), and 4.78 (like), respectively. The results show that coconut milk storage for 1 day met the national standard SNI: 01-3816-1995.Keywords: coconut milk, honeycomb extract, shelf life.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan ekstrak sarang lebah apisdorsata untuk memperpanjang masa simpan santan kelapa. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktorial. Faktor pertama yaitu konsentrasi penambahan eksrak sarang lebah (P)yang terdiri atas empat taraf dan kedua adalah masa simpan (W) terdiri atas tiga taraf yaitu 0%, (P0), 1%(P1), 2% (P2), 3%(P3) b/v dari satuan percobaan dan kedua yaitu 1 hari (W1), 3 hari(W2) dan 6 hari (W3). Variabel pengamatan pada penelitian ini yaitu analisis asam lemat bebas, pH, total kapang, viskositas, dan organoleptik (warna, aroma, tekstur dan keseluruhan). Data dianalisis menggunakan analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan ekstrak sarang lebah pada uji skoring organoleptik hedonik berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, tekstur dan penerimaan keseluruhan dan interksi kedua-nya tidak nyata pada warna dan penerimaan keseluruhan. Sampel P3 merupakan perlakuan terpilih dengan Total kapang dan viskositas selama penyimpanan 1 (hari), 3 (hari) dan 6 (hari) yaitu 1,00x104 CFU/ml, 1,02x105 CFU/ml, 1,05x106 CFU/ml dan Viskositas 342,67cP, 337,87 cP, 327, 37cP, Nilai pH 6,63; dan asam lemak bebas 4,66%. Hasil penilaian organoleptik yaitu warna 4,78 (putih), aroma 4,81 (tidak tengik), tekstur 5,00 (tidak berlendir), dan keseluruhan 4,78 (suka). Berdasarkan hasil penelitian santan kelapa penyimpanan selama 1 hari memenuhi standar SNI 01-3816-1995.Kata kunci:santan kelapa, ekstrak sarang lebah, masa simpan.]]>
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