Aplikasi Ekstrak Umbi Bawang Tiwai ( Eleutherine americana L.Merr ) terhadap Waktu Simpan Roti Basah

Abstract

Wet bread  is  one  of  the most  popular  foods  in Indonesia  it has  limitation storage time Ihal is about 2 and 3 days in a room temperature.  The usage of preservative  substance  to make the food durable  without complay food grade standar  will be dangerous  for human  health.  Sintetics  preservative  made of chemical malerial  has negative effect for health. So. another alternative  musl be found. Bawang tiwai tuberexlract  is one of the best alternatives  10 substitute potassium/sodium   propionate.  because it contains  antimicroba.  The purpose of this research is to getlhe  best extraxt dosage of bawang tiwai tuber toward the duration of wet bread storage.  There are two ways in researching  bawang tiwai tuber extract. they are using etanol sovent and water 10d'C were used in dosage 0.25 gram. 0.5 gram. 1 gram,  1.5 gram, 2 gram. Hey were compared with  slntelics   preservative    potassium/sodium    propionate   with  dosage   2 gram/kg  better of wet bread.  The result of the research  shows Ihat the best dosage is bawang tiwai tuber extract in 2 gram/kg  wei bread batter. because it can hold out about 14 days in a room temperature.