relation: https://eprints.untirta.ac.id/45982/
title: Pengaruh Penambahan Ekstrak Bunga Kecombrang  (Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan  Umur Simpan Saus Tomat (Lycopersicon esculantum Mill)
creator: Nopitasari, Nopitasari
subject: Q Science (General)
subject: QR Microbiology
description: Tomato sauce was a semi-solid product that had a relatively short shelf life,  because it has a fairly high water content, so this situation creates the potential for  bacteria to grow. Therefore a method was needed to extend tomato sauce shelf  life. An industrial scale, chemical preservatives are generally added to tomato  sauce with certain regulations, but of course this used to became dangerous if used  continuously, while tomato sauce was one of the product with a high level of  used. In this study the natural preservative was the troch ginger flower was used  because was had antimicrobial content derived from essential oils from the  terpenoid group. This study aimed to determine the effect of adding torch ginger  extract and storage time on viscosity, pH, and TPT. This research was  experimental. This study used a factorial completely randomized design (CRD)  consisting of two factors. The first factor was the addition of torch ginger extract  (K) which consists of 3 levels including 0% (K1), 5% (K2), and 10% (K3).  Meanwhile, the second factor was storage time (N) which consists of 3 levels  including 0 days (N1), 7 days (N2), and 14 days (N3). Based on the research, it  could be concluded that the concentration of torch ginger extracts affected the  value of pH, viscosity, and TPT. Storage time was affected by the value of  viscosity 3720.8 cps, 5497.1cps, and 5663.5 cps, pH 3.97, 3.87 and 3.80, TPT  31.8, 19, and 17.1. Meanwhile effect of storage to viscosity of 1086 cps, 5294.6  cps, 8500.8 cps, effect of TPT was 31.8, 19, 17.1 effect of pH was 3.97, 3.87 and  3.85, so that from the best concentration the shelf life of tomato sauce was tested  with the result that tomato sauce had a shelf life of 20 days at room temperature,  five days at 370C, and 19 days at 470C based on the presence of Total Plate Count  (TPC).
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/45982/1/Nopitasari_4444190022_Fulltex.pdf
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identifier: https://eprints.untirta.ac.id/45982/2/Nopitasari_4444190022_01.pdf
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identifier: https://eprints.untirta.ac.id/45982/8/Nopitasari_4444190022_02.pdf
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identifier: https://eprints.untirta.ac.id/45982/3/Nopitasari_4444190022_03.pdf
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identifier: https://eprints.untirta.ac.id/45982/4/Nopitasari_4444190022_04.pdf
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identifier: https://eprints.untirta.ac.id/45982/5/Nopitasari_4444190022_05.pdf
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identifier: https://eprints.untirta.ac.id/45982/6/Nopitasari_4444190022_Referensi.pdf
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language: id
identifier: https://eprints.untirta.ac.id/45982/7/Nopitasari_4444190022_Lampiran.pdf
identifier:   Nopitasari, Nopitasari  (2025) Pengaruh Penambahan Ekstrak Bunga Kecombrang (Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan Umur Simpan Saus Tomat (Lycopersicon esculantum Mill).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.