ANALISIS DAYA SIMPAN TERHADAP KARAKTERISTIK MIE BASAH DENGAN PENAMBAHAN SERBUK DAUN KARAMUNTING (Rhodomyrtus tomentosa)

Abstract

Karamunting (Rhodomyrtus tomentosa) is a wild plant that grows in tropical areas. Karamunting leaves contain secondary metabolite compounds such as flavonoids, saponins, quinones, tannins, steroids, hexasoic acid, gallic acid and glycosides which act as antioxidants and antibacterials so that they are used as natural preservatives. Preservatives can extend the shelf life of wet noodles. This study aims to determine the shelf life of wet noodles with the addition of karamunting leaf powder. In this study, karamunting leaves are dried to obtain karamunting leaf flour. Wet noodles are made from a ratio of wheat flour and karamunting leaf flour of 285 grams:15 grams and variations in storage time of 0 hours, 6 hours, 12 hours, 24 hours, 30 hours, 36 hours and 48 hours. Wet noodles are tested for their characteristics with parameters of moisture content, total microbes and organoleptic tests. The results showed that the storage time had an effect on the characteristics of wet noodles substituted with karamunting leaf flour. The lowest moisture content was found at 0 hours at 61.43% and the highest moisture content at 48 hours was 64.39%.The  lowest microbial total at 0 hours was 2.30 x 104 colonies/gram and the highest microbial total at 48 hours was 5.27 x 105 colonies/gram. The average level of preference of the panelists liked the wet noodles substituted with karamunting leaves at a storage time of 36 hours.