Efektifitas Ekstrak Kayu Secang (Caesalpinia Sappan L.) Sebagai Bahan Pengawet Daging
Abstract: The aim of this
research was to determine wood extract of secang and test usage of its as
preservative in hash to microbiological test and organoleptic. Existence of
component of brazilin give is specific in wood of secang that is ruddling
chocolate if oxidized or in atmosphere of base. Wood extract of secang obtained
of usage 1 kg of its which maserated during 144 hours were 17,6 ± 0,03. Usage
of its about 1000 ppm was not yet given inhibition effect to growth of microbe
in hash during inkubation about 6 hour. Colour in wood extract of secang were
give change to hash colour become chocolate and influence hash organoleptic.
Keywords: Wood of secang,
extract, brazelein, hash
Penulis: Oktaf Rina, Chandra
Utami W., Ansori
Kode Jurnal: jppertaniandd120069
