PENGARUH PENAMBAHAN SERBUK KAYU SECANG (Caesalpinia sappan L) DAN KALIUM SORBAT TERHADAP MUTU KECAP KELAPA BORNEO

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