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EFEKTIVITAS EKSTRAK DAUN MENGKUDU (Morinda citrifolia L) SEBAGAI ZAT ANTIBAKTERI PADA PEMBUATAN EDIBLE COATING PATI SAGU DAN PENGARUHNYA TERHADAP DAYA SIMPAN BUAH TOMAT

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 4 (2019)

DOI
10.33772/jstp.v4i4.9017
ISSN
2527-6271
Published
2019-10-18
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this research is to know the effect of adding extract noni leaf to organoleptic characteristic and total plate count which given edible coating based on sago starch on different tomato storage. This research uses Completely Randomized Design (RAL) with one factor that is concentration of addition of extract noni leaf (0%, 1%, 3%, 6% and 9%). Observational variables consisted of organoleptic assessment and total plate plate (TPC) analysis. The results showed that the addition of extract noni leaf did not significantly affect the organoleptic characteristics of the color, very significantly affect on organoleptic texture and aroma. The most preferred edible coating of sago starch with the addition of Noni leaf extract according to organoleptic assessment was found in treatment M4 (9%) with an assessment score of color organoleptic characteristics 3.97 (likes), aroma 3.65 (likes), and texture 3.66 (likes). Testing the total plate number showed the effectiveness of adding noni leaf extract as an antibacterial agent in the making of Noni leaf extract with the best treatment on M4 (9%) with a total plate number value on day 12 of 21.33 CFU / ml. The application of edible coating based on sago starch with Noni leaf extract can be stored long stored tomatoes and also proved effective as an antibacterial agent in the manufacture of edible coatings. Keywords: Edible coating, sago starch, extract noni leaf, tomato ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak daun mengkudu terhadap karakteristik organoleptik dan total plate count tomat segar yang diberi edible coating berbasis pati sagu pada lama penyimpanan tomat yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi penambahan ekstrak daun mengkudu (0%, 1%, 3%, 6% dan 9%). Variabel pengamatan terdiri dari penilaian organoleptik dan analisis angka lempeng total (TPC). Hasil penelitian menunjukkan bahwa penambahan ekstrak daun mengkudu tidak berpengaruh nyata terhadap karakteristik organoleptik warna, berpengaruh sangat nyata terhadap organoleptik tekstur dan aroma. Edible coating pati sagu dengan penambahan ekstrak daun mengkudu yang paling disukai terdapat pada perlakuan M4 (9%) dengan skor penilaian terhadap karakteristik organoleptik warna 3.97 (Suka), aroma 3.65 (suka), dan tekstur 3.66 (suka). Pengujian Angka lempeng total menunjukan efektivitas dari penambahan ekstrak daun mengkudu sebagai zat antibakteri pada edible coating berbasis pati sagu dengan perlakuan terbaik pada M4 (9%), dengan nilai angka lempeng total pada hari ke 12 sebesar 21.33 CFU/ml. Pengaplikasian edible coating berbasis pati sagu dengan penambahan ekstrak daun mengkudu dapat memperpanjang umur simpan buah tomat dan juga terbukti efektif sebagai zat antibakteri. Kata kunci: Edible coating, pati sagu, ekstrak daun mengkudu, tomat

Collaboration network of the authors

40 authors · 127 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown19
Nur AsyikUniversitas Halu Oleo17
LA KARIMUNAUniversitas Halu Oleo15
RH Fitri FaradillaAffiliation unknown13
Hermanto HermantoUniversitas Halu Oleo12
Abdu Rahman BacoAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo8
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Asnani AsnaniAffiliation unknown4
Mariani. LAffiliation unknown3
Andi Besse PatadjaiAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Andi HaerulAffiliation unknown2
Wa Ode RatnaUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Zainul KarimAffiliation unknown1
Faisal FaisalAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Mohamad Nuh IbrahimAffiliation unknown1
Aminarti AminartiAffiliation unknown1
Indriani IndrianiAffiliation unknown1
Haslianti HasliantiAffiliation unknown1
La Ode KamaluddinAffiliation unknown1
Sudarman SudarmanAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Ayuh FirlanaAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">EFEKTIVITAS EKSTRAK DAUN MENGKUDU (Morinda citrifolia L) SEBAGAI ZAT ANTIBAKTERI PADA PEMBUATAN EDIBLE COATING PATI SAGU DAN PENGARUHNYA TERHADAP DAYA SIMPAN BUAH TOMAT</dc:title>
	<dc:creator>Auliana, Rana</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this research is to know the effect of adding extract noni leaf to organoleptic characteristic and total plate count which given edible coating based on sago starch on different tomato storage. This research uses Completely Randomized Design (RAL) with one factor that is concentration of addition of extract noni leaf (0%, 1%, 3%, 6% and 9%). Observational variables consisted of organoleptic assessment and total plate plate (TPC) analysis. The results showed that the addition of extract noni leaf did not significantly affect the organoleptic characteristics of the color, very significantly affect on organoleptic texture and aroma. The most preferred edible coating of sago starch with the addition of Noni leaf extract according to organoleptic assessment was found in treatment M4 (9%) with an assessment score of color organoleptic characteristics 3.97 (likes), aroma 3.65 (likes), and texture 3.66 (likes). Testing the total plate number showed the effectiveness of adding noni leaf extract as an antibacterial agent in the making of Noni leaf extract with the best treatment on M4 (9%) with a total plate number value on day 12 of 21.33 CFU / ml. The application of edible coating based on sago starch with Noni leaf extract can be stored long stored tomatoes and also proved effective as an antibacterial agent in the manufacture of edible coatings. Keywords: Edible coating, sago starch, extract noni leaf, tomato ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak daun mengkudu terhadap karakteristik organoleptik dan total plate count tomat segar yang diberi edible coating berbasis pati sagu pada lama penyimpanan tomat yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi penambahan ekstrak daun mengkudu (0%, 1%, 3%, 6% dan 9%). Variabel pengamatan terdiri dari penilaian organoleptik dan analisis angka lempeng total (TPC). Hasil penelitian menunjukkan bahwa penambahan ekstrak daun mengkudu tidak berpengaruh nyata terhadap karakteristik organoleptik warna, berpengaruh sangat nyata terhadap organoleptik tekstur dan aroma. Edible coating pati sagu dengan penambahan ekstrak daun mengkudu yang paling disukai terdapat pada perlakuan M4 (9%) dengan skor penilaian terhadap karakteristik organoleptik warna 3.97 (Suka), aroma 3.65 (suka), dan tekstur 3.66 (suka). Pengujian Angka lempeng total menunjukan efektivitas dari penambahan ekstrak daun mengkudu sebagai zat antibakteri pada edible coating berbasis pati sagu dengan perlakuan terbaik pada M4 (9%), dengan nilai angka lempeng total pada hari ke 12 sebesar 21.33 CFU/ml. Pengaplikasian edible coating berbasis pati sagu dengan penambahan ekstrak daun mengkudu dapat memperpanjang umur simpan buah tomat dan juga terbukti efektif sebagai zat antibakteri. Kata kunci: Edible coating, pati sagu, ekstrak daun mengkudu, tomat</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-10-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/9017</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i4.9017</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/9017/6432</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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