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

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