Research Article
Physicochemical and Microbiological Characterization of Karamunting (Rhodomyrtus tomentosa) Syrup
@INPROCEEDINGS{10.4108/eai.13-11-2018.2283688, author={Widia Dara and Dewi Yudiana Shinta and Nurhamidah Nurhamidah and Isma Wenny}, title={Physicochemical and Microbiological Characterization of Karamunting (Rhodomyrtus tomentosa) Syrup}, proceedings={Proceedings of the 1st EAI International Conference on Medical And Health Research, ICoMHER November 13-14th 2018, Padang, West Sumatera, Indonesia}, publisher={EAI}, proceedings_a={ICOMHER}, year={2019}, month={5}, keywords={high fructose corn syrup microbiology organoleptic tomentosone b}, doi={10.4108/eai.13-11-2018.2283688} }- Widia Dara
Dewi Yudiana Shinta
Nurhamidah Nurhamidah
Isma Wenny
Year: 2019
Physicochemical and Microbiological Characterization of Karamunting (Rhodomyrtus tomentosa) Syrup
ICOMHER
EAI
DOI: 10.4108/eai.13-11-2018.2283688
Abstract
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
