Abstract
Borneo Coconut Soy Sauce produced by a home industry in Jawai District is a type of coconut soy sauce made with coconut water as raw material. The drawback of Borneo Coconut Soy Sauce is the occurrence of quality degradation in a short time, causing Borneo Coconut Soy Sauce to have a short shelf life. Therefore, efforts need to be made to extend the shelf life by adding potassium sorbate as synthetic preservatives and sappan wood as natural preservatives. The study was conducted at the Quality Analysis Laboratory of the Sambas State Polytechnic and the Chemistry and Biology Laboratory of the Pontianak State Polytechnic using the non-factorial Randomized Block Design (RBD) experiment method with 3 repetitions using 6 types of treatment on samples with the type of concentration of potassium sorbate and secang wood powder. different. From the research, it was found that the addition of secang sawdust increased sugar and protein content, maintained the organoleptic quality of the product and found no contamination or bacterial contamination. From this study it can be concluded that the addition of potassium sorbate and secang wood powder can maintain quality so that it can increase the shelf life of Borneo Coconut Soy Sauce
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
