UJI MUTU JENANG KETAN DENGAN PENGAWET NATRIUM BENZOAT DAN TEKNIK PENGOLAHAN TERHADAP KETAHANAN PRODUK SELAMA DUA PULUH LIMA HARI

Background:
Processed
sticky rice sticks on the market have not used a dose of preservatives
according to BPOM regulation No. No. 36 of 2013. This encourages researchers to carry out various
trials to find the right sticky rice processing technique. This research is a follow
-
u
p study, which had
previously carried out various techniques for making sticky rice jelly. Then one experiment was chosen
which produced sticky rice jenang products which lasted for twenty five days based on organoleptic
observations.
Objective:
To prove t
hat the sticky rice production technique was declared feasible, not
only in terms of organoleptic observations, but also strengthened from the results of the ALT and AKK
studies of the sticky rice jenang products. Variations in observations from this study
consisted of two
methods of processing techniques, namely by steaming on the sixth day and the way not steamed. This
study combines the choice of mixing processing techniques for making sticky rice and additive
preservative sodium benzoate of 500 mg / kg
of material in sticky rice so that the product can last for
twenty
-
five days.
Method:
The sample used in processing sticky rice with a preservative dose of sodium
benzoate 650mg was taken by propotiorne stratified random sampling.
Results:
The conclusion o
f this study is that the organoleptic test for sticky rice can last for twenty
-
five days. The ALT test results did not
meet the requirements and the AKK test results fulfilled the requirements in accordance with PERKA
BPOM Number HK 00.06.1.52.4011 in 2009
.
Conclusions and suggestions:
Test results of sticky rice
jenang products, which previously tested the sticky rice jenang making technique with the addition of
Sodium preservative Benzoat (500mg / kg of material) based on BPOM's PERKA HK Number.
00.06.1.5
2.4011 In 2009, it can be stated as a fairly good technique with a product endurance of up to 25
days based on the results of organoleptic tests, ALT test and AKK test. It can be stated that preservative
Sodium Banzoat with a dose of 500mg / kg of material
, is effective as a preservative in sticky rice jelly,
provided that it is processed with the right technique in the manufacturing process