Laju Kerusakan Krim Kunyit – Daun Asam (Curcuma domestica Val.-Tamarindus indica L.) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan

Ni Luh Putu Devi Savitri (Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud)
I Gusti Ayu Lani Triani (Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud)
Luh Putu Wrasiati (Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud)

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Vol 10 No 1 (2022): Maret

This study aims to determine the relationship between the concentration of phenoxyethanol on the rate of deterioration of turmeric-tamarind cream and to determine the appropriate concentration of phenoxyethanol so as to produce turmeric-tamarind cream with a longer shelf life and meet SNI requirements. This study uses a linear regression analysis, with phenoxyethanol concentration treatment consisting of 6 levels, namely 0%; 0.2%; 0.4%; 0.6%;0.8% and 1%. The treatment was repeated 3 times so that there were 18 experimental units. The objective data obtained were analyzed using linear regression to determine the rate of deterioration of turmeric-tamarind cream during storage. The variables were observed in this study is homogeneity, ph, the specific gravity, viscosity, total phenolic, total plate count (ALT) and molds/yeasts (AKK). The results showed that the best concentration of phenoxyethanol preservative concentration was P6 (1%) treatment with a ph value of 5.46, specific gravity 0.99038 g/cm3, viscosity 10000 cps, total phenol 33.60036 mg GAE/g, ALT 0 colony/g and AKK 0 colony/g. Keywords : Turmeric, Tamarind leaves, Phenoxyethanol, Shelf life