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PENGARUH PERBANDINGAN SARI PEPAYA DENGAN SARI PARE DAN KONSENTRASI KARBOKSIL METIL SELULOSA TERHADAP MUTU SIRUP PEPAYA-PARE (The Effect of Ratio of Papaya Juice With Bitter Gourd Juice and Concentration of Carboxyl Methil Cellulose on Ayu Lumbantoruan; Ismed Suhaidi; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was aimed to know the effect of ratio of papaya juice with bitter gourd juice and concentration of Carboxyl Methil Cellulose on the quality of papaya–bitter gourd syrup. This research was conducted using a factorial completely randomized design with two factors, i.e the ratio of papaya juice and bitter gourd juice syrup , (S) : (90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%) and concentration of Carboxyl Methil Cellulose (K) : (0,2%, 0,3%, 0,4%, 0,5%). The parameters were total soluble solid, total microbe, vitamin C content, viscosity, total sugar, pH solid, score test of colour, hedonic test of colour, hedonic test of flavor and hedonic test of taste, and test of consumer acceptance. The results showed that ratio of papaya juice and bitter gourd juice had a highly significant effect (P,0,01) on total soluble solid, vitamin C content, viscocity, total sugar, pH value, hedonic test of colour, hedonic test of taste, and test of consumer acceptance but had no significant effect (P>0,05) on total microbe, score test of colour and hedonic test of flavor. Concentration Carboxyl Methil Cellulose had highly significant significant effect on total soluble solid, vitamin C content, viscocity, total sugar, and hedonic test of taste but had no significant effect (P>0,05) on total microbe, pH value, score test of colour and hedonic test of colour, and test of consumer acceptance. The interaction of the two factors had highly significant effect on viscocity. The ratio of 90% papaya juice and 10% bitter gourd juice and the concentration Carboxyl Methil Cellulose of 0,5% had the best quality of papaya-bitter gourd syrup. Keywords: Bitter Gourd, Carboxyl Methil Cellulose, Juice, Papaya, Syrup abstrak Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan Sari Pepaya dengan Sari Pare dan konsentrasi Karboksil Metil Selulosa terhadap mutu sirup pepaya-pare. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu perbandingan sari pepaya dengan sari pare (S) : (90% : 10%, 80% : 20%, 70% :3 0%, 60% : 40%) dan konsentrasi Karboksil Metil Selulosa (K) : (0,2%, 0,3%, 0,4%, 0,5%). Parameter yang dianalisa adalah total padatan terlarut, total mikroba, kadar vitamin C, viskositas, total gula, nilai pH, uji skor warna, uji hedonik warna, uji hedonik aroma, uji hedonik rasa dan uji penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan sari pepaya dengan sari pare memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap total padatan terlarut, kadar vitamin C, viskositas, total gula, nilai pH, uji hedonik warna, uji hedonik rasa, dan uji penerimaan konsumen tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, uji skor warna dan uji hedonik aroma. Konsentrasi Karboksil Metil Selulosa memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, kadar vitamin C, viskositas, total gula, dan uji hedonik rasa tetapi memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap total mikroba, nilai pH, uji skor warna, uji hedonik warna, dan uji penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap viskositas. Perbandingan sari pepaya dengan sari pare 90% : 10% dan konsentrasi Karboksil Metil Selulosa 0,5% memberikan pengaruh yang terbaik untuk mutu sirup pepaya-pare. Kata kunci : Karboksil Metil Selulosa, Juice, Pepaya, Pare, Sirup

PENGARUH PENAMBAHAN CAIRAN SAUERKRAUT DAN LAMA FERMENTASI TERHADAP MUTU BEKASAM INSTAN IKAN MUJAIR (Oreochromis mossambicus) (The Effect of Sauerkraut Liquid and Length of Fermentation on the Quality of Instant Bekasam of Mujair Fish) Suci Farina Andika; Ismed Suhaidi; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this study was to determine the effect of addition of sauerkraut liquid and fermentation time on the quality of instant bekasam of mujair fish. This study used completely randomized design with two factors i.e, addition of sauerkraut liquid (S) (60%, 70%, 80%, 90%) and fermentation time (F) (12 hour, 24 hour, 36 hour, 48 hour). The addition of sauerkraut liquid gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Fermentation time gave highly significant effect on moisture content, ash content, protein content, pH values, total microbes, hedonic values of flavor and taste. Interactions of the two factors had highly significant effect on hedonic values of taste. The addition of sauerkraut liquid with concentration of 90% and fermentation time of 48 hours produced the best quality of instant bekasam of mujair fish. Keywords : Bekasam, Fermentation, Mujair Fish, Sauerkraut Liquid. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan cairan sauerkraut dan lama fermentasi terhadap mutu bekasam instan ikan mujair (Oreochromis mossambicus). Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu penambahan cairan sauerkraut (S) (60%, 70%, 80%, 90%) dan lama fermentasi (F) (12 jam, 24 jam, 36 jam, 48 jam). Parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar protein, nilai pH, total asam, total mikroba, nilai penerimaan konsumen, nilai skor warna, nilai hedonik aroma dan rasa. Penambahan cairan sauerkraut memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Lama fermentasi memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, nilai pH, total asam, total mikroba, nilai hedonik aroma dan rasa. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai hedonik rasa. Penambahan cairan sauerkraut 90% dan lama fermentasi 48 jam memberikan pengaruh yang terbaik untuk mutu bekasam instan ikan mujair. Kata Kunci : Bekasam, Cairan Sauerkraut, Fermentasi, Ikan Mujair.

PENGARUH PENAMBAHAN NATRIUM BIKARBONAT (NaHCO3) DAN ASAM SITRAT TERHADAP MUTU MINUMAN SARI BUAH KEDONDONG BERKARBONASI (The Effect of Addition of Sodium Bicarbonate (NaHCO3) and Citric Acid on Quality of Carbonated Kedondong Juice Drink) Abdullah Rahman Nasution; Ismed Suhaidi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 2 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was aimed to know the effect of addition of sodium bicarbonate (NaHCO3) with citric acid on quality of carbonated kedondong juice drink. This research was conducted using completely randomized design with 2 factors i. e, the addition of sodium bicarbonate (NaHCO3) (N): (1000 ppm, 2000 ppm, 3000 ppm, 4000 ppm) and the addition of citric acid (S): (0.05%, 0.10 %, 0.15%, 0.20%). Parameters analyzed were value of pH, vitamin C, total acid, total soluble solid, total sugar, CO2, total microbia, score test of carbonated drink, hedonic test of color, flavor, taste, and consumer acceptance. The results showed that the addition of sodium bicarbonate (NaHCO3) had a highly significant effect on pH value, vitamin C, total acid, CO2, score test of carbonated drink, and hedonic test of taste. The addition of citric acid had a highly significant effect on pH value, vitamin C, total acid, CO2 and score test of carbonated drink and had a significant effect on hedonic taste of taste. Interaction between the two factors had a highly significant effect on CO2 and a significant effect on score test of carbonated drink. The addition of sodium bicarbonate (NaHCO3) of 4000 ppm and citric acid of 2% had the best drink quality of carbonated kedondong juice. Keywords: Carbonated Drink, Citric Acid, Kedondong, Sodium Bicarbonate ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan natrium bikarbonat (NaHCO3) dengan asam sitrat terhadap mutu minuman sari buah kedondong berkarbonasi. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu penambahan natrium bikarbonat (NaHCO3) (N) : (1000 ppm, 2000 ppm, 3000 ppm, 4000 ppm) dan penambahan asam sitrat (S) : (0,05%, 0,10%, 0,15%, 0,20%). Parameter yang dianalisa adalah nilai pH, kadar vitamin C, total asam, total soluble solid, total gula, kadar CO2, total mikroba, nilai skor efek karbonasi, nilai hedonik warna, aroma, rasa, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa penambahan natrium bikarbonat (NaHCO3) memberikan pengaruh berbeda sangat nyata terhadap nilai pH, kadar vitamin C, total asam, kadar CO2, nilai skor efek karbonasi, dan nilai hedonik rasa. Penambahan asam sitrat memberikan pengaruh berbeda sangat nyata terhadap nilai pH, kadar vitamin C, total asam, kadar CO2 dan nilai skor efek karbonasi dan memberikan pengaruh berbeda nyata terhadap nilai hedonik rasa. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar CO2 dan memberikan pengaruh berbeda nyata terhadap nilai skor efek karbonasi. Penambahan natrium bikarbonat (NaHCO3) 4000 ppm dan asam sitrat 2% memberikan pengaruh yang terbaik untuk mutu minuman sari buah kedondong berkarbonasi. Kata kunci : Asam sitrat, Kedondong, Minuman berkarbonasi, Natrium bikarbonat

PENGARUH PERBANDINGAN DAUN KELOR DENGAN BUNGA ROSALLA DAN SUHU PENYEDUHAN TERHADAP MUTU MINUMAN HERBAL KELOR ROSELLA (The Effect of Ratio of Moringa Leaves with Rosella Flowers and Brewing Temperature on the Quality of Moringa-Rosella Herbal Drink) Egidya Friskila; Hotnida Sinaga; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this research was to determine the effect of the ratio of moringa leaves with rosella flowers and the best percentage of brewing temperature in making moringa-rosella drink on the quality of the herbal drink. This research used compeletely randomized factorial design of two factors, namely : the ratio of moringa leaves to rosella flowers (K) : (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and brewing temperature (P) : (60oC, 70oc, 80oC). Parameters analyzed were moisture content, colour index, vitamin C levels ,antioxidant activity, hedonic colour values, flavour, taste, and consumer acceptance.The results showed that the ratio of moringa leaves with rosella flowers has very significant effect on moisture content, colour index ,antioxidant activity, hedonic colour values, flavour, taste, and consumer acceptance. The effect of brewing temperature has very significant effect on vitamin C levels and antioxidant activity. Based on hedonic colour values, flavor, taste and consumer acceptance, the ratio of moringa leaves with rosella flowers (25%:75%) with 80oC brewing temperature produces the best quality of the herbal drink. Keywords : brewing temperature,drink herbal, moringa leaves, rosella flowers. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan daun kelor dengan bunga rosella dan suhu penyeduhan terhadap mutu minuman herbal kelor-rosella yang tepat dalam pembuatan minuman herbal. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan daun kelor dengan bunga rosella (K): (100%:0% ;75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) dan suhu penyeduhan (P) : (60oC ; 70oC ; 80oC). Parameter yang dianalisa adalah kadar air, indeks warna, kadar vitamin C, aktivitas antioksidan, nilai hedonik warna, aroma, rasa, dan penerimaan konsumen.Hasil penelitian menunjukkan bahwa perbandingan daun kelor dengan bunga rosella memberikan pengaruh berbeda sangat nyata terhadap kadar air, indeks warna, aktivitas antioksidan, nilai hedonik warna, aroma, rasa, dan penerimaan konsumen. Pengaruh suhu penyeduhan memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C dan aktivitas antioksidan. Berdasarkan nilai hedonik warna, aroma, rasa, penerimaan konsumen, perbandingan daun kelor dengan bunga rosella (25%:75%) dengan suhu penyeduhan 80oC menghasilkan kualitas minuman herbal yang terbaik. Kata kunci : bunga rosella, daun kelor, minuman herbal, suhu penyeduhan.

PENGARUH PENAMBAHAN SARI JAHE MERAH DAN SARI JERUK NIPIS TERHADAP MUTU MINUMAN SARI MELON (The Effect of Red Ginger Juice Addition and Lime Juice on The Quality of Melon Juice Drinks) Gloria Febrine Valentin; Ismed Suhaidi; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The purpose of this research was to find the effect of red ginger juice addition and lime juice on the quality of melon juice drinks. The research was using completely randomized design with two factors, i.e addition of red ginger juice (S): (1%, 2%, 3%, 4%) and addition of lime juice (A): (1%, 2%, 3%, 4%) The addition of red ginger juice had a highly significant effect on total acid, vitamin C content, pH value, score value of flavour, score of taste, and hedonic of taste and had no significant effect on total soluble solid (TSS), hedonic values of color and flavour. The addition of lime juice had a highly significant effect on total acid, vitamin C content, pH value, score value of flavour, score of taste, and hedonic of taste and had no significant effect on total soluble solid (TSS), hedonic values of color and flavour. Interactions of the two factors had significant effect on pH value. The addition of red ginger juice of 1% and the addition of lime juice of 4% produced the best quality of melon juice drinks. Keywords : Melon, Red ginger, Lime, Fruit Juice Drinks ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan sari jahe merah dan sari jeruk nipis terhadap mutu minuman sari melon. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 faktor yaitu penambahan sari jahe merah (S): (1%, 2%, 3%, 4%) dan penambahan sari jeruk nipis (A): (1%, 2%, 3%, 4%). Penambahan sari jahe merah memberi pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C, nilai pH, nilai skor aroma, skor rasa, dan hedonik rasa serta memberi pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), nilai hedonik warna dan aroma. Penambahan sari jeruk nipis memberi pengaruh berbeda sangat nyata terhadap total asam, kadar vitamin C, nilai pH, nilai skor aroma, skor rasa, dan hedonik rasa serta memberi pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), nilai hedonik warna dan aroma. Interaksi kedua faktor memberi pengaruh berbeda nyata terhadap nilai pH. Penambahan sari jahe merah 1% dan penambahan sari jeruk nipis 4% memberikan pengaruh terbaik untuk mutu minuman sari melon. Kata kunci: Melon, Jahe Merah, Jeruk Nipis, Minuman Sari Buah

PENGARUH TINGKAT KEMATANGAN DAN KONSENTRASI KARBOKSILMETIL SELULOSA TERHADAP MUTU SELAI ASAM GELUGUR (The Effect of Maturity Level and Concertation of Carboxylmethyl Cellulose on the Quality of Gelugur) Gilang Permata Sari; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was conducted to determine the effect of maturity level and carboxyl methyl cellulose concentration in producing gelugur jam with good quality. This research was conducted using a completely randomized design (CRD) with two factors, namely the fruit maturity level (K): raw, half ripe, and ripe and carboxyl methyl cellulose (G) concentration: 0.2%, 0.4%, 0,6%, 0.8% and 1.0%. The results of this study indicated that the influence of the level of maturity had a very significanteffect on water content, ash content, total soluble solid, total acid, vitamin C, hedonic value of color and value of color score and also has no significant effect on total microbial, pH, Organoleptic hedonic values (taste, aroma and consumer acceptance), and the value of topical score. Carboxyl methyl cellulose concentration had a very significant effect on moisture content, ash content, total soluble solid, vitamin C content, and pH and had no significant effect on total acid, organoleptic hedonic value (color, aroma, taste and consumer acceptance), value of color score and sweeping power score. The interaction of maturity level and carboxyl methyl cellulose concentration had a significantly effect on water content. Mature maturity level and 1.0% carboxyl methyl cellulose concentration gave the best effect on the quality of gelugur jam. Keywords: Carboxylmethyl Cellulose, Gelugur, Jam, Raw, Ripe ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh tingkat kematangan dan konsentrasi karboksil metil selulosa untuk menghasilkan selai asam gelugur dengan mutu yang baik. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu tingkat kematangan buah (K) : mentah, setengah matang, dan matang dan konsentrasi karboksil metil selulosa (G) : 0,2%, 0,4%, 0,6%, 0,8% dan 1,0%.Hasil penelitian ini menunjukkan bahwa pengaruh tingkat kematangan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, total asam, vitamin C, nilai hedonik warna dan nilai skor warna dan serta memberikan pengaruh berbeda tidak nyata terhadap total mikroba, pH, nilai hedonik organoleptik (rasa, aroma dan penerimaan konsumen), dan nilai skor daya oles. Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, kadar vitamin C, dan pH serta memberikan pengaruh berbeda tidak nyata terhadap total asam, nilai hedonik organoleptik (warna, aroma, rasa dan penerimaan konsumen), nilai skor warna dan nilai skor daya oles. Interaksi tingkat kematangan dan konsentrasi karboksil metil selulosa memberikan pengaruh berbeda nyata terhadap kadar air. Tingkat kematangan matang dan konsentrasi karboksil metil selulosa 1,0% memberikan pengaruh terbaik pada mutu selai asam gelugur. Kata kunci: Asam Gelugur, Karboksilmetil Selulosa, Matang, Mentah, Selai

KARAKTERISTIK ORGANOLEPTIK BUBUK ASAM GELUGUR BERDASARKAN TINGKAT KEMATANGAN DAN SUHU PENGERINGAN (Characteristics of Organoleptic Gelugour Powder Based on Maturity Level and Drying Temperature) Poppy Julianty Situmorang; Terip Karo-Karo; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACK This study was conducted to characteristics of organoleptic gelugour powder based on maturity level and drying temperature. This study used a completely random is factorial design with 2 factor namely the maturity level (T): raw, half-ripe and ripe and S = drying temperature (S): (50 °C), (60 °C), (70 °C). The results showed that the level of maturity had a very significant effect pH value and yield. Drying temperature had a very significant effect on yield and color score; had no significant effect on pH value, hedonic value of color and aroma. The level of maturity raw and drying temperature 50 °C produced the best and more acceptable quality of gelugur powder. Keyword : Drying temperature, Gelugour, Maturity level. ABSTRAK Penelitian ini dilakukan untuk mengetahui karakteristik organoleptik bubuk asam gelugur berdasarkan tingkat kematangan dan suhu pengeringan. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu tingkat kematangan (T) : mentah, setengah matang, matang dan S=suhu pengeringan (S) : (50 °C), (60 °C), (70 °C). Hasil penelitian menunjukkan bahwa tingkat kematangan memberikan pengaruh berbeda sangat nyata nilai pH dan rendemen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen dan nilai skor warna; memberikan pengaruh berbeda tidak nyata terhadap nilai pH, nilai hedonik warna dan aroma. Tingkat kematangan mentah dan suhu pengeringan 50 °C menghasilkan kualitas bubuk asam gelugur terbaik dan lebih diterima. Kata kunci : Asam gelugur, Suhu pengeringan, Tingkat kematangan.

PENGARUH PENAMBAHAN EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii Blume) SEBAGAI BAHAN PENGAWET ALAMI UNTUK MENINGKATKAN UMUR SIMPAN MINUMAN KOPI (The Effect of Addition of Cinnamon Bark Extract (Cinnamomum burmanii Blume) as a Natural Preservative to I Joshua J.R. Harianja; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 7, No 3 (2019): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was aimed to know the effect of cinnamon bark extract to increase coffee shelf life. This research was conducted by using a completely randomized design (RAL) with two factors, namely the concentration of cinnamon bark (M): 0% (control), 0.5%, 1%, and 1.5% and storage time (L): 0 day , 5 days, 10 days and 15 days. The results showed that the effect of concentration of cinnamon bark extract had a highly significant effect on total acid, pH, total microbial, total mold and yeast, hedonic value of color, aroma, taste, score value of color, aroma, and taste and had no significant effect on total soluble solid (TSS). Storage time had a highly significant effect on total acid, pH, total microbial, total mold and yeast, taste, and score value of taste and had no significant effect on total soluble solid (TSS), hedonic value of aroma, color, score value of aroma, and color. The interaction of concentration of cinnamon bark extract and storage time had significant effect on total microbes and score value of taste. Concentration of 0.5% cinnamon bark extract can increase the storage time up to 10 days. Keywords: Cinnamon Extract, , Coffee Drinks , Preservatives, Storage Time ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak kulit kayu manis untuk meningkatkan umur simpan minuman kopi. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu konsentrasi ekstrak kulit kayu manis (M) : 0% (kontrol), 0,5%, 1%, dan 1,5% dan lama penyimpanan (L) : 0 hari , 5 hari, 10 hari, dan 15 hari. Hasil penelitian ini menunjukkan bahwa pengaruh konsentrasi ekstrak kulit kayu manis memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, total mikroba, total kapang dan khamir, warna, aroma, rasa, skor warna, skor aroma, dan skor rasa. serta memberikan pengaruh berbeda tidak nyata terhadap total soluble solid (TSS). Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap total asam, pH, total mikroba, total kapang dan khamir, rasa,dan skor rasa serta memberikan pengaruh berbeda tidak nyata terhadap total soluble solid (TSS), aroma, warna, skor aroma, dan skor warna. Interaksi konsentrasi ekstrak kulit kayu manis dan lama penyimpanan memberikan pengaruh berbeda nyata terhadap nilai total mikroba dan skor rasa. Konsentrasi ekstrak kulit kayu manis 0,5 % dapat memperpanjang masa simpan kopi hingga 10 hari. Kata kunci : Bahan Pengawet, Ekstrak Kayu Manis, Lama Penyimpanan, Minuman Kopi

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