Sifat Kimia dan Mikrobiologi Sari Buah (Morus alba L.) Selama Penyimpanan

Abstract

Mulberry fruit (Morus alba L.) is one of the silkworm industry byproducts that contain antioxidants. In Indonesia, mulberry fruit have not get processing treatments yet. The research was aimed to learn and analysis the chemical and microbiology characteristics of mulberry fruit juice during storage. Completely Randomized Design with four treatments and three replications was used in this research. The levels treatment (storage time) were 0, 5, 10, and 15 days. Statistical analysis showed that the treatments were significantly decrease vitamin C, and increase total microbe. The total sugars of mulberry fruit juice increased on day 10th and decreased on day 15th, where as total acids decreased on day 10th and increased on day 15th. During storage, pH values were 3,2-3,6. On day 15th, mulberry fruit juice had 22,69 mg/100 g vitamin C; 8,23% total sugars; 28,15% total acids; and 1,1 x 102 col/ml total microbe. The value of total microbe indicated that the mulberry fruit juice was safe to be consumed.