skip to main content

PENGARUH PEMBERIAN EKSTRAK SECANG (Caesalpinnia sappan L.) TERHADAP KUALITAS SENSORIS DAN MIKROBIOLOGIS KUE BOLU KUKUS TAHUN 2014

Published: 2 Mar 2015.

Citation Format:
Abstract

Cases of food-borne diseases are still quite high in the community. The cause of most cases were related to microbes. Sappan is one of the natural dyes, which also has an antibacterial effect.  The purpose of this study was to analyze the effect of sappan wood extract to sensorial and microbiological quality of steamed cake. This research is a true experimental study with post-test only control group design. Sensorial quality was measured with a hedonic test, which was performed on 9 panelists who were given 4 groups of steamed cake contain 1%, 2%, 3% of sappan extract and steamed cake given food coloring. The number of bacteria was measured by total plate count test. Samples of microbiological quality test were 3 groups of steamed cake containing 1%, 2%, 3% of sappan extract with 9 replicates and control group without sappan extract. Sensorial quality test results showed no difference in the degree of acceptance of the panelists on the flavor (p=0.652) and taste (p=0.172). There were differences in the degree of acceptance of panelists to color (p=0.012), in which concentration of 2% and 3% were unlike. Microbiological test results showed that Staphylococcus aureus was not found for 4 days of observations both on sample with extract sappan or not but Escherichia coli and Streptococcus pneumoniae were found on the second day of observation on the whole samples. It is concluded that sappan extract on steamed cake did not affect the acceptance of the flavor and taste but affected on the acceptance of color. Sappan extract at a concentration of 3% could not inhibit the growth of Escherichia coli and Streptococcus pneumoniae.

Fulltext View|Download
Keywords: Caesalpinia sappan L., sensorial quality, microbiological quality, Staphylococcus aureus, Escherichia coli, Streptococcus pneumoniae

Article Metrics:

Article Info
Section: Gizi Kesehatan Masyarakat
Recent articles
Evaluasi Pelaksanaan Sosialisasi Program Jaminan Kesehatan Nasional dari Aspek Struktur dan Interaksi Sosialisasi Pada Bulan Januari-Maret 2014 di Puskesmas Ngesrep Semarang ANALISIS SISTEM MANAJEMEN PROGRAM P2 ISPA DI PUSKESMAS PEGANDAN KOTA HUBUNGAN KARAKTERISTIK INDIVIDU BIDAN DESA DENGAN KINERJA BIDAN DESA DALAM PENCATATAN DAN PENGOLAHAN DATA PWS-KIA DI KECAMATAN BANYUBIRU KABUPATEN SEMARANG HUBUNGAN FAKTOR RIWAYAT EFEK SAMPING, AKSES PELAYANAN DAN TOKOH PANUTAN DENGAN KEIKUTSERTAAN SEBAGAI AKSEPTOR KONTRASEPSI TUBEKTOMI DI KELURAHAN MANGUNSARI KOTA SALATIGA SURVEI BEBERAPA FAKTOR RISIKO PENYAKIT TIDAK MENULAR DI KABUPATEN REMBANG (STUDI PADA SUKARELAWAN) SURVEI MULTI RESIDU ORGANOKLORIN DALAM BERAS DENGAN METODE GAS CHROMATOGRAHY ELECTRON CAPTURE DETECTOR (STUDI DI DISTRIBUTOR BERAS “X”SENTRA PENJUALAN BERAS DARGO KOTA SEMARANG) STATUS GIZI PADA IBU HAMIL SEBAGAI FAKTOR RISIKO KEJADIAN BERAT BAYI LAHIR RENDAH (STUDI DI KECAMATAN BANDUNG KABUPATEN TULUNGAGUNG) HUBUNGAN PENGETAHUAN SISWA SEKOLAH DASAR DENGAN KONSUMSI MINUMAN SERBUK INSTAN DI SD NEGERI SENDANG MULYO 03 SEMARANG PERBEDAAN KELELAHAN DAN STRES KERJA PADA TENAGA KERJA SHIFT I, II DAN III BAGIAN PRODUKSI PABRIK MINUMAN PT. X SEMARANG Evaluasi Pemenuhan Permenaker No.04/MEN/1980 dan SKEP/100/xi/1985 Terhadap Alat Pemadam Api Ringan di PT. Angkasa Pura I Bandar Udara Ahmad Yani Semarang PERBEDAAN DAYA HIDUP NYAMUK Aedes aegypti SETELAH DIPAPAR LC50 EKSTRAK BANGLE (Zingiber purpureum) DAN ANTI NYAMUK CAIR BERBAHAN AKTIF D-ALLETHRIN DAN TRANSFLUTRIN FAKTOR-FAKTOR RISIKO LINGKUNGAN RUMAH DAN PERILAKU YANG BERHUBUNGAN DENGAN KEJADIAN INFEKSI SALURAN PERNAFASAN AKUT (ISPA) PADA BALITA DI KELURAHAN KUNINGAN KECAMATAN SEMARANG UTARA FACTORS RELATED OF SMOKING BEHAVIOR MALE STUDENTS GRADE TWELVE IN SENIOR HIGH SCHOOL “Y” SEMARANG PERILAKU SEKSUAL PACARAN REMAJA DI WILAYAH PUSKESMAS MAGELANG TENGAH More recent articles

Last update:

No citation recorded.

Last update:

No citation recorded.