Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

https://doi.org/10.22146/agritech.17261

I Desak Putu Kartika Pratiwi(1*), I Ketut Suter(2), Putu Ari Sandhi Widpradnyadewi(3), Anak Agung Istri Sri Wiadnyani(4)

(1) Jurusan Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Jl. Kampus Unud Bukit Jimabran, Badung, Bali
(2) Jurusan Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Jl. Kampus Unud Bukit Jimabran, Badung, Bali
(3) Jurusan Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Jl. Kampus Unud Bukit Jimabran, Badung, Bali
(4) Jurusan Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Jl. Kampus Unud Bukit Jimabran, Badung, Bali
(*) Corresponding Author

Abstract


Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.


Keywords


Loloh; physicochemical and microbiological changes; shelf life; storage

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DOI: https://doi.org/10.22146/agritech.17261

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