摘要：Gambir merupakan sari getah yang diekstraksi dari daun tanaman gambir dan mengandung senyawa katekin yang bersifat sebagai antimikroba. Guna meningkatkan ketahanan simpan pangan dan meminilisir penggunaan antimikroba sintetis dilakukan penelitian ini dengan tujuan mengetahui pengaruh pemberian konsentrasi katekin terhadap nilai gizi dan ketahanan simpan cake bengkuang. Penelitian ini dilakukan dengan metoda Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (persentase catechin) yaitu A (kontrol), B (0,010%), C (0,015%), D (0,020%) dan E (0,025%) dengan 5 kali ulangan. Hasil perlakuan optimal didapatkan pada perlakuan D dengan nilai kadar air 21,55%, kadar abu 0,3805%, gula 15,765%, antioksidan 28,38% dan total fenolik 2,01%. Uji organoleptik warna, rasa, aroma, dan tekstur disukai dengan nilai berturut-turut 3,481; 3,593; 3,593; 3,333. Sedangkan untuk ketahanan simpan cake bengkuang sampai minggu ke-3 untuk kadar air 31,91 % dan mikroba (Angka lempeng total) 7,4 x 10 4 koloni/g dan memenuhi standard SNI 01-3840-1995 (Roti). Penggunaan ekstrak gambir sebagai antimikroba dalam menghambat pertumbuhan bakteri kuat dengan daya hambat bakteri Escherechia coli 11 mm dan Salmonella 15 mm. Abstract Gambier is a material that extracted from the leaves of gambier plants and contains catechin compounds which have antimicrobial characteristic. In order to improve the storage resistance of food and to minimize the use of synthetic antimicrobials, this study was carried out with the aim of knowing the effect of giving catechin concentrations on the nutritional value and storage resistance of yam cake. The method was conducted by a completely randomized design (CRD) with 5 treatments (percentage of catechin), namely A (control), B (0.010%), C (0.015%), D (0.020%) and E (0.025%) with 5 replications. The optimal result were obtained in treatment D with water content value 21.55%, ash content 0.3805%, sugar content 15.765%, antioxidant 28.38%, and total phenol 2.01%. Organoletic test of color, taste, flavor, and texture were preferred with value 3.481; 3.593; 3.593; 3.333 respectively. Whereas the resistance of jicama cake storage until the third week for water content 31.91% and microbes (total plate number) 7.4 x 10 4 colony/g and fulfilled the SNI standard 01-3840-1995 (Bread). The use of gambier extract as an antimicrobial in inhibit the growth of strong bacteria with inhibition of 15 mm for Salmonella bacteria and 11 mm for Escherechia coli.
其他摘要：Gambier is a material that extracted from the leaves of gambier plants and contains
catechin compounds which have antimicrobial characteristic. In order to improve the
storage resistance of food and to minimize the use of synthetic antimicrobials, this study
was carried out with the aim of knowing the effect of giving catechin concentrations on
the nutritional value and storage resistance of yam cake. The method was conducted by a
completely randomized design (CRD) with 5 treatments (percentage of catechin), namely
A (control), B (0.010%), C (0.015%), D (0.020%) and E (0.025%) with 5 replications.
The optimal result were obtained in treatment D with water content value 21.55%, ash
content 0.3805%, sugar content 15.765%, antioxidant 28.38%, and total phenol 2.01%.
Organoletic test of color, taste, flavor, and texture were preferred with value 3.481;
3.593; 3.593; 3.333 respectively. Whereas the resistance of jicama cake storage until the
third week for water content 31.91% and microbes (total plate number) 7.4 x 104
colony/g and fulfilled the SNI standard 01-3840-1995 (Bread). The use of gambier
extract as an antimicrobial in inhibit the growth of strong bacteria with inhibition of 15
mm for Salmonella bacteria and 11 mm for Escherechia coli.
