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Abstrak :
Jamu Turun Tegang Saraf merupakan produk jamu cair siap minum berbahan dasar cengkih, jahe merah, dan pala yang berkhasiat menurunkan ketegangan saraf. Jamu ini merupakan jamu baru yang masih memerlukan pengembangan produk salah satunya dengan menduga umur simpannya untuk memberikan jaminan keamanan mutu serta informasi keamanan konsumsi bagi konsumen. Dalam penelitian ini, mutu dan keamanan produk diamati berdasarkan variasi jumlah penambahan pengawet natrium benzoat (0; 1000; dan 2000 mg/kg) serta suhu penyimpanan (30℃; 40℃; dan 50℃). Penelitian dilakukan untuk memperoleh jumlah penambahan pengawet yang memberikan umur simpan jamu paling lama dengan mengamati parameter penurunan kandungan senyawa fenolik dan nilai organoleptik (warna, bentuk, aroma, dan rasa) jamu selama penyimpanan. Pendugaaan umur simpan dilakukan menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan model persamaan Arrhenius. Diamati pertumbuhan mikroba selama penyimpanan menggunakan metode Angka Lempeng Total (ALT) guna memberikan jaminan keamanan konsumsi bagi konsumen. Hasil penelitian ini diperoleh bahwa pendugaan umur simpan dilakukan berdasarkan parameter kritis kandungan senyawa fenolik dimana umur simpan Jamu Turun Tegang Saraf tanpa penambahan pengawet dengan suhu penyimpanan 30℃; 40℃; dan 50 adalah 3; 4; dan 5 hari; Jamu Turun Tegang Saraf dengan penambahan pengawet 1000 mg/kg suhu penyimpanan 30; 40ƒ; dan 50 adalah 5; 6; dan 8 hari; dan umur simpan Jamu Turun Tegang Saraf dengan penambahan pengawet 2000 mg/kg suhu penyimpanan 30; 40;  dan 50℃ adalah 6; 7; dan 9 hari. Jamu Turun Tegang Saraf dengan penambahan pengawet 2000 mg/kg suhu penyimpanan 30℃; 40℃; dan 50℃ aman dikonsumsi hingga hari ke-16 penyimpanan. Jamu Turun Tegang Saraf dengan pengawet 1000 mg/kg suhu penyimpanan 40℃; dan 50℃ aman dikonsumsi hingga hari ke-16 penyimpanan, sedangkan Jamu Turun Tegang Saraf tanpa pengawet suhu penyimpanan suhu 40oC dan 50oC aman dikonsumsi hingga hari ke-13 dan hari hari ke-16 penyimpanan.  ......Neuropathic Pain Reducer Herbal is a ready-to-drink liquid herbal medicine made from cloves, red ginger, and nutmeg which has the effect of reducing nervous tension. This product is a new herbal medicine that still that still needs some product developments, including product shelf life to provide quality assurance and consumption safety information for consumers. In this study, product quality and safety were observed based on variations in the amount of added sodium benzoate (0; 1000; and 2000 mg/kg) and storage temperature (30℃; 40℃; and 50℃). The study was conducted to obtain the amount of added preservatives that provide the longest shelf life of herbal medicine by observe the decrease in quality parameters of the phenolic compounds content and organoleptic values ​​(color, shape, aroma, and taste) of herbal medicine during storage. Shelf life estimation was carried out using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius equation model approach. Microbial growth was observed during storage using the Total Plate Count (TPC) method in order to guarantee consumption safety for consumers. The content of eugenol compounds which act as natural preservatives in herbal medicine were identified and their decrease was observed. The results of this study showed that the estimation of shelf life was carried out based on critical parameters of the content of phenolic compounds where the shelf life of Neuropathic Pain Reducer Herbal without the addition of preservatives with a storage temperature of 30; 40; and 50 is 3; 4; and 5 days; Neuropathic Pain Reducer Herbal with added sodium benzoate 1000 mg/kg storage temperature 30℃; 40℃; and 50 is 5; 6; and 8 days; and the shelf life of Neuropathic Pain Reducer Herbal with added sodium benzoate 2000 mg/kg storage temperature 30℃; 40; and 50℃ is 6; 7; and 9 days. Neuropathic Pain Reducer Herbal with added sodium benzoate 2000 mg/kg and storage temperature 30℃; 40℃; and 50℃ safe for consumption until the 16th day of storage. Neuropathic Pain Reducer Herbal with added sodium benzoate 1000 mg/kg storage temperature 40; and 50℃ are safe for consumption up to the 16th day of storage, while Neuropathic Pain Reducer Herbal without added sodium benzoate at storage temperatures of 40℃ and 50℃ are safe for consumption until the 13th day and 16th day of storage. Eugenol compounds were proven to exist by HPLC testing and it was found that the greater the amount of addition of sodium benzoate affects the degradation of eugenol compounds.

Abstrak :
Senyawa fenolik yang terkandung dalam ekstrak rimpang jahe merah (Zingiber officinale var. Rubrum) memiliki sifat antibakteri yang dapat menahan pertumbuhan bakteri . Isolasi senyawa fenolik dilakukan dengan pelarut etanol. Sebelumnya telah dilakukan penelitian dengan penggunaan ekstrak jahe sabagai pengawet susu pasteurisasi. Dari penelitian tersebut, didapatkan bahwa penggunaan ekstrak jahe mampu menahan pertumbuhan bakteri pada susu pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak jahe sebagai pengawet susu segar. Variasi yang dilakukan adalah bentuk sediaan ekstrak jahe yaitu, irisan jahe, sari rimpang jahe, oleoresin, dan mikropartikel kitosan alginat yang dimuati ekstrak jahe. Hasil yang diperoleh pada penelitian ini adalah kandungan total fenol, efisiensi enkapsulasi mikropartikel, loading, jumlah bakteri, serta organoleptis pada susu segar. Kandungan total fenol tertinggi yaitu 513.23 mg GAE/g pada oleoresin. Sementara untuk matriks alginat-oleoresin sebesar 499.68 mg GAE/g, mikropartikel kitosan?oleoresin dan mikropartikel kitosan oleoresin tersalut alginat sebesar 39.09 mg GAE/g, sari rimpang jahe 2.13 mg GAE/g, dan terendah pada irirsan jahe sebesar 0.214 mg GAE/g. Efisiensi enkapsulasi mikropartikel kitosan-oleoresin, kitosan-oleoresin tersalut alginat dan alginat-oleoresin masing-masing sebesar 76.16%, 76.16% dan 97.36%. Persentase efisiensi enkapsulasi berbanding lurus dengan nilai loading pada mikropartikel, tetapi tidak berpengaruh signifikan terhadap jumlah bakteri antar sediaan. Selain itu sediaan dalam bentuk mikropartikel tidak memiliki pengaruh yang signifikan terhadap warna, aroma, dan rasa dari susu segar. Sehingga sediaan dengan bentuk mikropartikel kitosan alginat dapat digunakan sebagai bentuk sediaan pengawet susu segar. ...... Phenolic compounds contained in extracts of Red ginger Rhizome (Zingiber officinale var. Rubrum) has antibacterial properties which can hold the growth of bacteria. Isolation of phenolic compound was done with ethanol as solvent. Previous research have been used ginger extract for pasteurized milk preservatives. From these research, it was found that the use of ginger extract able to hold the growth of bacteria in pasteurized milk.. This research aims to know the influence of the addition of ginger extract as a preservative fresh milk. Variation is done by preparation of ginger extract become sliced ginger, extract ginger, oleoresin, and chitosan alginate microparticle loaded with extract from ginger. The results obtained in this research is the content of total phenols, microparticles, encapsulation efficiency of loading, the number of bacteria, as well as organoleptis on fresh milk. The higest of content of total phenols is 513,23 mg GAE/g on oleoresin. Second is an alginat-oleoresin matrix of 499,68 mg GAE/g, and then microparticles chitosan ? oleoresin and microparticles chitosanoleoresin coating alginat of 39,089 mg GAE/g, ginger rhizome extract with 2,13 mg GAE/g, and the lowest at slice of ginger amounted to 0,214 mg GAE/g. Encapsulation efficiency of microparticles chitosan-oleoresin, microparticles chitosan-oleoresin coating alginate and matrix alginate-oeloresin each of 76,16%, 76,16% and 97,36%. Percentage of efficiency encapsulation is directly proportional to the value of loading on microparticles, but has no effect against a significant number of bacteria between preparations. In addition preparations in the form of microparticles have no significant influence against the color, aroma, and flavor of fresh milk. So the preparations with a alginat Chitosan microparticles form can be used as a form of preservative material of fresh milk.