Pustaka Ilmiah Universitas Padjadjaran

Abstrak

PENGARUH PEMBERIAN EKSTRAK KAYU SECANG (CAESALPINIA SAPPAN L.) PADA BUNGKIL KACANG TANAH TERHADAP PERTUMBUHAN FUNGI DAN AKTIVITAS ANTIOKSIDAN SELAMA PENYIMPANAN

The objective of these experiments were to study the activity of sappan wood extract as an antifungal to inhibit the growth of contaminant fungi and to inhibit the increasing lipid peroxide on pressed peanut cake during 60 days storage, were compared with butilated hydroxytoluene (BHT) antioxidant and sodium benzoate preservative. The treatment consist of five levels concentration sappan wood extract :0; 2.5; S; 7.5; 10 % and a single concentration BHT of 0.1 % and a single concentration sodium benzoate of 0.1% as comparison. The growth of contaminant fungi and peroxide value on pressed peanut cake were determined at 0; 15; 30; 45 and 60 days storage.
The result of antifungal activity showed that sappan wood extract at level of 10 % capable to inhibit the growth of contaminant fungi on pressed peanut cake during 60 days storage, while at level of 7.5 % capable to inhibit the growth of contaminant fungi on pressed peanut cake during 45 days storage, while at level of 5 % capable to inhibit the growth of contaminant fungi on pressed peanut cake during 30 days storage.
The result of antioxidant activity showed that sappan wood extract capable to inhibit the increasing of peroxide value on pressed peanut cake during storage. Sappan wood extract at level of 5; 7.5 and 10 % capable to maintain the increasing of peroxide value during 60 days storage, while at level of 2.5 % capable to maintain the peroxide value on pressed peanut cake during 30 days storage.