Umur Simpan, Aktivitas Antioksidan dan Keamanan Minuman Madu-Galohgor

Abstract

The objective of this research was to analyze stability, shelf life and antioxidant activity during storage of Honey-Galohgor beverage. Temperature storage was 10°C and 25°C for two months and samples were analyzed every two weeks (0, 2nd,4th,6th and 8th week). The analysis consisted of organoleptic test (color, aroma, and taste), physical characteristic (viscosity), chemical characteristics (pH and Total Acid Titration-TAT), antioxidant activity, and total plate count of microbes (TPC). Shelf life of Honey-Galohgor beverage was determined by Arrhenius equation. The results showed that viscosity, pH, and TPC were increased, meanwhile TAT and antioxidant activity decreased during storage. Storage temperature influence (p<0.05) viscocity, antioxidant activity, and TPC. Storage period influence (p<0.05) viscosity, pH, TAT, antioxidant activity, and microbe content. Shelf life of Honey-Galohgor beverage was one year at room temperature (25°C).