Background : using synthetic chemical preservatives in foods nor drinks
continuously can cause various diseases. Therefore encourage people to get a
solution to reduce the use of synthetic chemical preservatives. The possible
solution is to replace chemical preservatives chemical synthesis with using
natural chemical preservatives from plnts.
Research Purposes : This research aimed to determine the ability of soursop
leaves water extract activity as a preservative in guava syrup preparation through
observations of Total Plate Count (ALT), Total Fungi/ Yeast count (AKT), and
staphylococcus aureus identification.
Research Method : This is an experimental type of research conducted by
testing microbial contamination on guava syrup with total plate count (ALT),
total fungi/yeast count (AKT), and staphylococcus aureus identification at
different storage conditions in room temperature, refrigerator temperature and
accelerated stability test.
Result : soursop leaves water extract can be used as a natural preservative in
guava syrup preparation, however the ability of its activity as a natural
preservative is not very good. Soursop leaves water extract can only to preserve
the guava syrup in less than 14 days with the concentration of more than 3.2
g/100 ml
Conclusion : Soursop leaves water extract can be used as a natural preservative
in guava syrup.