E. Rudyatmi, S.H. Bintari, R.S. Iswari
Turmeric tamarind traditional drink as anti-oxidant, good for health, and has a potency to developed. The objectives of this study are to determine the feasibility and the favorite level of consumer towards two turmerics tamarind traditional drink which processed differently. Feasibility depended on sensory test and microbe's contamination according to a quality standard of BPOM and complemented with an anti-bacterial test. The anti-bacterial test is determined by a diameter of inhibition zone towards E coli and B subtilist. Consumer's favorites level is determined by organoleptic test to 40 testers. Sensory test results to form, odor, taste, and color are normal. TPC first traditional drink 6,9 x 102 col/gr and TKK ≤1,0x10 col/gr, TPC second traditional drink 2,0 x 101 col/gr and TKK ≤1,0x10 col/gr; all tests toward E coli, Salmonella SP, Staphylococcus aureus, Pseudomonas aeruginosa, shigella sp negative/gr; inhibiting capabilities towards B.subtilis and E coli of first traditional drink > second traditional drink. Inhibiting capabilities towards B.subtilis > E coli. All parameters comply with BPOM standard. Most of the tester love the first method turmeric tamarind traditional drink. © Published under licence by IOP Publishing Ltd.
Postgraduate Universitas Negeri Semarang, Indonesia; Faculty of Mathematics and Natural Sciences, Universitas Negeri Semarang, Indonesia
