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

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Ni Luh Putu Devi Savitri I Gusti Ayu Lani Triani Luh Putu Wrasiati

Abstract

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

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SAVITRI, Ni Luh Putu Devi; TRIANI, I Gusti Ayu Lani; WRASIATI, Luh Putu. Laju Kerusakan Krim Kunyit – Daun Asam (Curcuma domestica Val.-Tamarindus indica L.) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan. JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 10, n. 1, p. 22-33, mar. 2022. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/86428>. Date accessed: 26 june 2022.
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