The Effect of Adding Sappan Wood Powder and Potassium Sorbate on The Quality of Borneo Coconut Soy Sauce

Abstract

Borneo Coconut Soy Sauce has problems with shelf life, namely on the fifth day the soy sauce has experienced a decline in quality, so the problem faced is a short shelf life. So the synthetic preservative potassium sorbate and natural sappan wood preservative were added to extend the shelf life of the product. Potassium sorbate is used to prevent the growth of bacteria, fungi and mold. Sappan wood contains active antimicrobial and antioxidant substances which can inhibit and reduce the number of microbes in food, so that sappan wood can extend its shelf life. This research aims to determine the effect of adding potassium sorbate and sappan sawdust on sugar content, Total Plate Number (ALT), protein content, and organoleptic tests of Borneo coconut soy sauce. This research used a non-factorial Randomized Block Design (RAK) method with 6 treatment, namely K₀S_2, K₁S_2, K₁S_1, K₂S_0, K₂S_2, and K₂S₁. The highest average sugar content test results were in the K₁S₁ treatment, namely 52.60% and the lowest in the K₂S₀ treatment, namely 41.66%. The ALT test results showed that samples K₀S₂, K₁S₂, K₁S₁, K₂S₀, and K₂S₂ were declared negative for being contaminated with bacteria, while sample K₂S₁ was positive for being contaminated with bacteria but did not exceed the maximum limit set by BPOM and BSN, because the ALT value of sample K₂S₁ was 1 x 10². The protein content test results had the highest average value in the K₂S₂ treatment, namely 3.62% and the lowest in the K₂S₀ treatment, namely 2.95%. Based on the organoleptic test, the highest average value for taste, color and aroma was the same, namely in the K₀S₂ treatment, while the lowest average value for taste was in the K₁S₁ treatment, for color, namely in the K₂S₀ treatment, and for aroma, namely in the K₂S₂ treatment.