PEMANFAATAN INFUSA DAUN MANGGA ARUMANIS
(Mangifera indica L.) SEBAGAI BAHAN PENGAWET
PADA TAHU
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Wahyu, Adi Apri Suryawan
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:09:50
Abstract :
Tofu is one food that is quite popular with the community. Tofu has an average shelf life of 1-2 days. The leaves of mango arumanis (Mangifera indica L.) contain important active compounds, namely flavonoids, phytosterols, phenols, tannins, alkaloids, and saponins that can act as antimicrobials that can be used as natural preservatives. The purpose of this study was to determine the best concentration of mango arumanis leaf infusion as a preservative using concentration levels of 6%, 8%, and 10% by looking at the organoleptic test through a hedonic test with a scale of 1-5 and the total plate number of tofu. The results showed that the best concentration of mango arumanis leaf infusion used as a preservative in tofu in this study was a concentration of 10%. It is proven in the hedonic test from day 0 to day 3 that it is still suitable for consumption with the average result of the organoleptic test from panelists of 3.6 (quite like close to like) with total plate number (ALT) still meeting the requirements based on SNI 01-3142-1998 ie not more than 1 x 106 colonies/g.
Tofu is one food that is quite popular with the community. Tofu has an average shelf life of 1-2 days. The leaves of mango arumanis (Mangifera indica L.) contain important active compounds, namely flavonoids, phytosterols, phenols, tannins, alkaloids, and saponins that can act as antimicrobials that can be used as natural preservatives. The purpose of this study was to determine the best concentration of mango arumanis leaf infusion as a preservative using concentration levels of 6%, 8%, and 10% by looking at the organoleptic test through a hedonic test with a scale of 1-5 and the total plate number of tofu. The results showed that the best concentration of mango arumanis leaf infusion used as a preservative in tofu in this study was a concentration of 10%. It is proven in the hedonic test from day 0 to day 3 that it is still suitable for consumption with the average result of the organoleptic test from panelists of 3.6 (quite like close to like) with total plate number (ALT) still meeting the requirements based on SNI 01-3142-1998 ie not more than 1 x 106 colonies/g.
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