Penggunaan Ekstrak Batang Kayu Manis (Cinnamomum burmannii) Terhadap Kualitas Minuman Nata de Coco
Abstract: Skin
of the Cinnamon
(Cinnamomum burmanni) is
a spice plant,
the Cinnamon can
used as natural preservative, and substance addititon
of food. The Cinnamons can used as a food preservative because it has antimicrobial
activity, so it can inhibit the growth of bacteria and fungi. Content compounds
of the Cinnamon is volatile oil that
is mainly cinnamaldehyde, polyphenols
and antioxidants which
is characteristic of are
bactericidal and fungistatic. The purpose of this study was to
determine the effect of various concentrations of the
Cinnamons and determine the best concentration of the number of
bacterial colonies, storability and the organoleptic of the Nata de Coco
beverages. This type of research is True Experiment Design and design used is
The Posttest Control
Group Design, that is research with the treatment, and
control replicates. The study design using a Completely Randomized Design
(CRD), with 7 treatments (0%, 5%, 10%, 15% , 20%, 25% dan 30%) and repeated 4
times. The population in this study is at the Nata De Coco’s Substract beverages. Sample of this study is Nata de
Coco taken from Pusbang Biotek Tegalgondo village, Malang city. Data were analyzed
by Anova 1 factor and followed with Duncan’s test. The results showed that there is effect of
various concentration of the
Cinnamon to the
number of bacterial
colonies, storability and
the characteristic organoleptic
of Nata de Coco beverages. Duncan test results for a number of bacterial colonies, the best concentrations for
inhibiting is 30% that are below SNI (1
x 104), whereas the best concentration for the storability is
30% which last
up to 5
days. Based on
the organoleptic test,
preferred aroma is
5% of concentration, preferred
color is 10% of concentration, and preferred flavor is 5% of concentration.
Penulis: Dian Trinsiska
Anggraini, Wahyu Prihanta, Elly Purwanti
Kode Jurnal: jpbiologidd150321
