Ratih Dewi Dwiyanti Dosen Pembimbing 1 Tini Elyn Herlina Dosen Pembimbing 2 Muhammad Akbar Ramadhan Pengarang

ABSTRAK PENGARUH LAMA PENYIMPANAN MINUMAN INFUSED WATER KIWI (Actinidia deliciosa) DAN KAYU MANIS (Cinnamomum burmanni) TERHADAP ANGKA KUMAN Peneliti: Muhammad Akbar Ramadhan Pembimbing: Ratih Dewi Dwiyanti, Tini Elyn Herlina Infused water kiwi dan kayu manis merupakan satu alternatif minuman bagi orang tidak sempat mengomsumsi buah atau kurang suka buah dan dapat menjadi alternatif mendorong orang minum air putih lebih banyak. Tujuan penelitian mengetahui pengaruh lama penyimpanan minuman infused water kiwi dan kayu manis terhadap angka kuman. Jenis penelitian Quasi Experiment dengan rancangan One Group Pretest-Postest Design. Sampel penelitian minuman infused water kiwi dan kayu manis dengan metode Total Plate Count (TPC). Hasil penelitian, rata-rata jumlah angka kuman tertinggi penyimpanan 24 jam suhu ruang 1,88x103 CFU/ml, terendah 0 jam (kontrol) suhu ruang 9x100 CFU/ml. Hasil penelitian rata-rata jumlah angka kuman tertinggi penyimpanan 24 jam suhu kulkas 3,5x101 CFU/ml, terendah 0 jam (kontrol) 9x100 CFU/ml. penyimpanan dengan suhu ruang 24 jam angka kuman 1,88x103 dan pada suhu kulkas selama 24 jam angka kuman 3,5x101 berarti masih memenuhi batas maksimum cemaran mikroba sari buah (SNI) 1x104 koloni/ml. jumlah rata-rata angka kuman pada suhu ruang dengan lama penyimpanan 0 jam (kontrol) 9x100, 2 jam 2,0x101, 4 jam 5,7x101, 6 jam 2,23x102, 12 jam 2,38x102 dan 24 jam 1,88x103. Sedangkan pada suhu kulkas 2 jam 2,1x101, 4 jam 2,6x101, 6 jam 2,8x101, 12 jam 3,0x101 dan 24 jam 3,5x101. Dari hasil uji Kruskall Wallis diperoleh nilai 0,117 disimpulkan tidak ada pengaruh lama penyimpanan minuman infused water kiwi dan kayu manis terhadap angka kuman. Bagi masyarakat disarankan menyimpan minuman infused water kiwi dan kayu manis efektif 24 jam pada suhu ruang dari waktu pembuatan infused water. Bagi peneliti selanjutnya disarankan untuk mengkombinasikan lebih banyak buah lain. Kata kunci: Minuman Infused Water Kiwi dan Kayu Manis, Angka Kuman, TPC ABSTRACT THE INFLUENCE OF STORAGE TIME OF INFUSED WATER KIWI (Actinidia deliciosa) AND CINNAMON (Cinnamomum burmanni) TO GERM NUMBERS Author: Muhammad Akbar Ramadhan Advisor: Ratih Dewi Dwiyanti, Tini Elyn Herlina Infused water kiwi and cinnamon are some of the alternative drinks for people who don't have time to consume fruit or don't like fruit and can be an alternative to encourage people to drink more water. The purpose of this study was to determine the effect of storage duration of infused water kiwi and cinnamon on the number of germs. The type of this research is Quasi Experiment with One Group Pretest-Postest Design. The research sample is infused water kiwi and cinnamon with the TPC method. The results of the study, the highest average number of germs in 24-hour storage at room temperature 1.88x103 CFU / ml, the lowest at 0 hours (control) is 9x100 CFU / ml. The results of research on average the highest number of germs storage 24 hours refrigerator temperature 3.5x101 CFU / ml, the lowest 0 hours (control) is 9x100CFU / ml. storage with a room temperature of 24 hours the number of germs is 1.88x103 and at the refrigerator temperature for 24 hours the number of germs is 3.5x101 which means it still meets the maximum microbial contamination limit in fruit juice (SNI) that is 1x104 colony/ml. the average number of germs at room temperature with a storage time of 0 hours (control) 9x100, 2 hours 2.0x101, 4 hours 5.7x101, 6 hours 2.23x102, 12 hours 2.38x102 and 24 hours 1.88x103. While the refrigerator temperature is 2 hours 2.1x101, 4 hours 2.6x101, 6 hours 2.8x101, 12 hours 3.0x101 and 24 hours 3.5x101. From the results of the Kruskal Wallis test a value of 0,117 was concluded that there was no effect of the storage time of infused water kiwi and cinnamon on the number of bacteria. For the public, it is recommended to store the infused water kiwi and cinnamon effective 24 hours at room temperature from the time of infusion water making. Further researchers are advised to combine more other fruits. Keywords: Infused Water Kiwi and Cinnamon Drink, Germicidal Numbers, TPC