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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 · 139 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 unknown25
Nur AsyikUniversitas Halu Oleo20
La KarimunaAffiliation unknown19
RH Fitri FaradillaAffiliation unknown16
SRI REJEKIUniversitas Halu Oleo15
Abdu Rahman BacoAffiliation unknown12
Hermanto HermantoAffiliation unknown10
Tamrin TamrinAffiliation unknown10
Djukrana WahabAffiliation unknown6
Hermanto HermantoUniversitas Halu Oleo4
Mariani. LAffiliation unknown3
Andi Besse PatadjaiUniversitas Halu Oleo3
Sakir SakirUniversitas Halu Oleo2
Asnani AsnaniAffiliation unknown2
La KarimunaUniversitas Halu Oleo2
Mohamad HaiderAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo2
Kobajashi Togo IsamuUniversitas Halu Oleo2
Asranudin AsranudinAffiliation unknown2
Wa Ode RatnaUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Zainul KarimUniversitas Halu Oleo1
Faisal FaisalUniversitas Halu Oleo1
Wa Ode SarinaUniversitas Halu Oleo1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Aminarti AminartiUniversitas Halu Oleo1
Indriani IndrianiUniversitas Halu Oleo1
Asnani AsnaniAffiliation unknown1
Haslianti HasliantiUniversitas Halu Oleo1
La Ode KamaluddinUniversitas Halu Oleo1
Lukas Kano MangallaUniversitas Halu Oleo1
I GUSTI RAY SADIMANTARAUniversitas Halu Oleo1

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 Oct 2026, last seen 8 Nov 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>
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	<dc:date>2019-10-18</dc:date>
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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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