Pengaruh suhu dan umur simpan terhadap nilai pH dan total coliform minuman herbal daun Tahongai (Kleinhovia hospita L.)
DOI:
https://doi.org/10.35941/jtaf.8.4.2026.26961.351-359Keywords:
Kleinhovia hospita L., pH, Suhu penyimpanan, Umur simpan, Total coliformAbstract
Minuman herbal daun Tahongai (Kleinhovia hospita L.) merupakan produk pangan fungsional yang berpotensi dalam bidang kesehatan. Daun Tahongai mengandung senyawa aktif seperti flavonoid dan saponin yang bermanfaat bagi tubuh. Namun, mutu kimia dan mikrobiologis produk ini dapat berubah sesuai umur simpan. Penelitian ini bertujuan mengetahui pengaruh suhu dan umur simpan terhadap nilai pH dan total coliform pada minuman herbal daun Tahongai. Penelitian menggunakan Rancangan Acak Lengkap dua faktor, yaitu suhu simpan ruang (24 °C) dan kulkas (4 °C) serta umur simpan 0, 5, 10, dan 15 hari dengan tiga ulangan. Hasil analisis menunjukkan bahwa suhu simpan berpengaruh signifikan terhadap pH (p < 0,001). Penyimpanan pada suhu kulkas mempertahankan pH lebih stabil dibanding suhu ruang, sementara itu umur simpan berpengaruh tidak signifikan terhadap pH (p = 0,522). Pada total coliform, umur simpan berpengaruh signifikan (p < 0,001). Peningkatan jumlah coliform terdeteksi setelah hari ke-5, sementara suhu simpan berpengaruh tidak signifikan. Rekomendasi penelitian ini adalah minuman herbal daun Tahongai lebih baik disimpan pada suhu kulkas dan dikonsumsi segar (segera setelah penyiapan) untuk menjaga mutu kimia dan keamanan produk.
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