Physicochemical and Microbiological Characterization of Karamunting (Rhodomyrtus tomentosa) Syrup

Dara, Widia and Shinta, Dewi Yudiana and Nurhamidah, Nurhamidah and Wenny, Isma (2019) Physicochemical and Microbiological Characterization of Karamunting (Rhodomyrtus tomentosa) Syrup. In: ICOMHER 2021, 13-14 November 2018, Padang, West Sumatera, Indonesia.

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Karamunting (Rhodomyrtus tomentosa) plants are wild plants that have many benefits. This study aimed to determine organoleptic quality by the panelists' acceptance of the aroma, color, viscosity, and taste of syrup and to find the characteristics of microbiological quality. This research uses UV Vis spectrophotometer and total plate count method. Organoleptic test results of Rhodomyrtus tomentosa syrup ranged from likes to very liked by panelists. The results of analysis of vitamin C syrup content of 0.05% and sugar content of 17.90%. Total acid of syrup is 0,26%, and acidity value is 5,2. No pathogenic bacteria E. coli, Staphylococcus aureus, and Salmonella were found. The total plate number was found as much as 2.5 x 102 colonies/ml. There were fungi as much as 1.0 x 102 colonies/ml. The analysis resulted that syrup still fulfilled the quality standard of microbiological set by the Indonesian National Standard. The results of this study indicate that syrup is safe to drink

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: high fructose corn syrup microbiology organoleptic tomentosone b
Subjects: R Medicine > R Medicine (General)
Depositing User: EAI Editor IV
Date Deposited: 28 Oct 2021 08:20
Last Modified: 28 Oct 2021 08:20

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