STUDI PENGGUNAAN EKSTRAK BUNGA KECOMBRANG (Nicolaia speciosa Horan) SEBAGAI PENGAWET ALAMI TAHU

ABSTRACT. This research was divided into three steps, the first purpose was to determine
whether Nicolaia speciosa Horan extract can be used as a natural preservative in tofu. The second
purpose was to determine the effect of volume and time in the extract of Nicolaia speciosa Horan in
the level of consumer preferences. The third purpose was to know whether the surface in tofu
overgrown by bacteria. The research was carried out by soaking the Nicolaia speciosa Horan
extract with the addition of volume variation of 100 mL / 500 mL, 200 mL / 500 mL, 300 mL / 500
mL, 400 mL / 500 mL, 500 mL / 500 mL in 500 mL of distilled water for 1, 2, 3, 4 hours. Data were
analyzed by using the organoleptic test and variance test (ANOVA). The results showed that the
extract Nicolaia speciosa Horan can not be used as a food preservative. Organoleptic test showed
that consumer preferences prefer a negative control of tofu than tofu with the addition of volume
variation of Nicolaia speciosa Horan extract. The observation of the surface of tofu by using
microscope showed that Nicolaia speciosa Horan extract was overgrown by bacteria during 2 days.