Pengaruh Serbuk Kayu Manis (Cinnamomum burmannii) terhadap Kualitas dan Umur penyimpanan Gula Aren Cair (Arenga Longipes Mogea, sp.nov)

Abstract

Sugar palm or commonly called enau (Arenga sp) is one of the non-timber forest product plants (NTFPs) which produces various kinds of materials for industrial needs including palm sugar. Liquid palm sugar is easily oxidized because the water content is still high, so it is easily contaminated by fungi and bacteria. This study aims to measure the effectiveness of cinnamon (Cinnamomum burmannii) in inhibiting bacterial growth and its potential as a preservative for liquid palm sugar. Liquid palm sugar produced has been analyzed with pH values, moisture content, ash content, sucrose and reducing sugar levels, as well as antibacterial activity tests. The results showed that the addition of cinnamon powder had no significant effect on water content, pH value and ash content. However, the addition of cinnamon powder had a very significant effect on the parameters of the water insoluble solid test, and the antibacterial activity of Escherichia Coli and Staphylococcus aureus. The most effective and economical results on the parameters of the anti-bacterial activity test were the addition of 2% cinnamon powder. Based on the results of this study it can be interpreted that the addition of cinnamon powder can inhibit the growth of E. Coli and S. Aureus bacteria