Identifikasi Bakteri dan Pengaruh Penambahan Ekstrak Daun Jambu Biji (Psidium guajava L.) terhadap Gula Aren Cair (Arenga longipes Mogea, Sp.Nov)

Abstract

One plant that is widely used by farmers is sugar palm. When cooking palm sugar so that the quality of the fresh sap does not change, farmers usually add several chemical, biological a combination of preservatives. A natural preservative classified as safe for consumption and used in this research is leaf guava. Identify bacteria in liquid palm sugar and measure the effect of guava leaf extract (Psidium guajava L.) on the quality and shelf life of liquid palm sugar. The design used was a non-factorial Completely Randomized Design (CRD) with 3 treatment levels, namely 7%, 9%, 11% with 3 replications. The research results showed that the presence of bacteria of the genus lactobacillus, streptococcus and acetobacter in liquid palm sugar and guava leaf extract did not affect the water content and solids content, a significant effect on the ash content and antibacterial activity of liquid palm sugar. The most effective results in the anti-bacterial activity test parameters were the addition of 11% guava leaf extract and the best sugar quality results were 7% which can increase the shelf life of liquid palm sugar.