EFEKTIVITAS EKSTRAK ETANOL DAUN SIRIH (PIPER BETLE L.) DAN BUAH MENGKUDU (MORINDA CITRIFOLIA L.) SEBAGAI ALTERNATIF PENGAWET TAHU
ABSTRACT: Tofu is one of the
most popular food in Indonesian society. Tofu has a relatively short period of
storage ranging from 1-2 days to be consumed, so it takes process of
preservation in order to extend its storage life. One of the natural materials
that could potentially serve as a natural preservative is the Piper betle leaf and
the noni fruit (Morinda citrifolia). This research aims to determine the
concentration of each effective extract, the total number of bacterial colony
and the organoleptic test results. The research was conducted from May until
September 2014. It was an experimental design using the Completely Randomized
Design. The concentrations of the extract used were 0%, 3%, 6% and 9% for each
extract of Piper betle leaf and noni fruit. The results showed that the
effective treatments in slowing down the process of decay were the Piper betle
leaf extract (9%) and noni fruit extract (3%) with an average Total Plate Count
(TPC)8.23x1010CFU/g dan 6.7x1010 CFU/g. Both extracts were able to maintain the
storage life of tofu in room temperature for 3 days. The Piper betle leaf
extract (9%) and noni fruit extract (3%) had a high value in the organoleptic
parameter (aroma, texture, color and taste).
Penulis: Rahel Asriani
Pakpahan, Siti Khotimah, Masnur Turnip
Kode Jurnal: jpbiologidd150104
