Pembuatan Selai Salak (Salacca edulis reinw) : Kajian Dari Penambahan Natrium Benzoat Dan Gula Yang Tepat Terhadap Mutu Selai Salak Selama Penyimpanan

• Main Authors: Endang Nur Hartati, Tri Rahayuningsih, Nike Vinda Feriyani
• Format: Article
• Language: Indonesian
• Published: Department of Food Technology 2013-02-01
• Series: Jurnal Teknologi Pangan
• Online Access: http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/423

<p>This research aimed to define a proper concentration of preservative and sugar added for “selai salak” storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (A1 = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (B1 = 55% and  B2 = 75%. It will be analysed at first day and 30th day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test.    The result showed that the best alternative processing of A1B2 (0%  natrium benzoat and 75% sugar) with pay off 21,91 based on product quality (water contain, sum micro-organism and hedonic test).</p><p>Key words: ‘selai salak’, preservative, polyethylene, polypropylene and vacuum</p>