Aplikasi Ekstrak Umbi Bawang Tiwai ( Eleutherine americana L.Merr ) terhadap Waktu Simpan Roti Basah
| Main Author: | HS, Suroto |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Balai Riset dan Standardisasi Industri Samarinda
, 2016
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| Subjects: | |
| Online Access: |
http://ejournal.kemenperin.go.id/jrti/article/view/1423 http://ejournal.kemenperin.go.id/jrti/article/view/1423/1202 |
Daftar Isi:
- Wet bread is one of the most popular foods in Indonesia it has limitation storage time Ihal is about 2 and 3 days in a room temperature. The usage of preservative substance to make the food durable without complay food grade standar will be dangerous for human health. Sintetics preservative made of chemical malerial has negative effect for health. So. another alternative musl be found. Bawang tiwai tuberexlract is one of the best alternatives 10 substitute potassium/sodium propionate. because it contains antimicroba. The purpose of this research is to getlhe best extraxt dosage of bawang tiwai tuber toward the duration of wet bread storage. There are two ways in researching bawang tiwai tuber extract. they are using etanol sovent and water 10d'C were used in dosage 0.25 gram. 0.5 gram. 1 gram, 1.5 gram, 2 gram. Hey were compared with slntelics preservative potassium/sodium propionate with dosage 2 gram/kg better of wet bread. The result of the research shows Ihat the best dosage is bawang tiwai tuber extract in 2 gram/kg wei bread batter. because it can hold out about 14 days in a room temperature.