Potential Formula D'Anlov as Food Preserve

Mujayanto, Mujayanto and Bella, Septiana Rizka Ayu and Elen, Nuraningtyas Sitta and Rahmi, Riskiyanti and Dwi, Utami Wanidya (2019) Potential Formula D'Anlov as Food Preserve. Indian Journal of Forensic medicine & Toxicology, Vol 13 (4). pp. 1692-1697. ISSN 0973-9130

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Abstract

The use of chemicals as food preservatives needs to be reduced so that alternative natural preservative solutions are needed. The formula of binahong leaf powder and aloe vera gel (D'Anlov) can be used as an alternative to natural preservatives. Food and drinks in the form of donuts and dragon fruit juice are added to the mixture of binahong leaf powder and aloe vera gel with a composition of 1: 2; 2: 1; 2: 2. The organoleptic donuts and dragon fruit juice were tested by 25 trained panelists. Donuts and dragon fruit are stored within 1, 3, 5 days at 18°C, with daily observations to see the shelf life and analysis of the number of bacteria using the methods Total Plate Count (TPC) and Most Probable Number (MPN). The content of saponins, flavonoids, quinones, steroids, monoterpenoids and sesquiterpenoids in binahong leaves and saponins in aloe vera obtained in D'Anlov has functioned as antibacterial so that donuts and dragon fruit juice become more durable Addition of D'Anlov with a composition of 2: 1 in Donut making provides the best taste and has the longest shelf life at 18 C. Pure dragon fruit juice has the best taste even though it cannot hold it, while dragon fruit juice plus D'Anlov 2: 1 has the longest shelf life at 18°C.

Item Type:	Article
Uncontrolled Keywords:	Food preservatives, binahong leaf powder, aloe vera gel, organoleptic test, MPN. TPC
Subjects:	A General Works > Food and Nutrition
Divisions:	Poltekkes Kemenkes Surabaya > Pusat Penelitan dan Pengabdian Masyarakat > Pubikasi
Depositing User:	Misnawar
Date Deposited:	15 Sep 2020 08:50
Last Modified:	09 Jun 2022 09:11
URI:	http://repo.poltekkesdepkes-sby.ac.id/id/eprint/666

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