Pengaruh Masa Simpan Suhu Ruang terhadap Jumlah Mikrobia, Viskositas dan Ph pada Selai Pepaya (Carica papaya L)

DIAS KHARISMA HAPSARI J 310 140 041 THE INFLUENCE OF ROOM TEMPERATURE SHELF-LIFE ON THE TOTAL NUMBER OF MICROBES, VISCOSITY, AND pH IN PAPAYA JAM (Carica papaya L) Introduction: Papaya has high water content causing it to break easily. Jam becomes one of the processed products that can prolong the papaya’s shelf-life. Objective: The aims of this study is to investigate the influence of room temperature shelf-life on the total number of microbial, viscosity, pH in papaya jam. Research Method: This research is an experimental study with a completely randomized design. The research was carried out by processing papaya into jam by adding water, sugar, and citric acid. The test conducted are on the total number of microbes, viscosity, and pH. The laboratory data were then analyzed by using Kruskal Wallis with the accepted statistical significance was at 95%. Research Results: The result of the study shows that the lowest total number of the microbial was on the first week storage that was 1,4x102 and the highest was on the third week, that was 3,2x102. The second week storage shows the highest viscosity while the lowest was on the third week. 3,46 point of pH was the lowest on the third week while the highest was 3,49 point on the first week. Conclusion: No significant effect of room temperature shelf-life against the total number of microbes and viscosity, on the other hand, pH is significantly affected by room temperature shelf-life. Suggestion: Further research is needed with the addition of stabilizers so that the viscosity of papaya jam is stable