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Abstract
Liquid palm sugar is produced from Arenga longipes. Liquid palm sugar is easily oxidized than contaminated by fungi and bacteria. This study aims to measure the effectiveness of powdered cinnamon in inhibiting bacterial growth and its potential as a preservative for liquid palm sugar. Making liquid area sugar is done by boiling 5 liters of tapping sap for 4 hours at 100 °C until liquid palm sugar thickens. During the boiling of the sap, cinnamon powder was added with various concentrations, namely 0%, 2%, 4%, 6%, 8%, and 10% (w/w). The results showed that the addition of cinnamon powder had no significant effect on water content, pH value and ash content. However, the addition of cinnamon powder had a very significant effect on the parameters of the water insoluble solid, and the antibacterial activity of Escherichia coli and Staphylococcus aureus. The most effective and economical results on the parameters of the anti-bacterial activity test were the addition of 2% cinnamon powder. Based on the results of this study it can be concluded that the addition of cinnamon powder can inhibit the growth of bacterial and has a longer storage period than without cinnamon powder treatment.
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1 Faculty of Forestry, Universitas Sumatera Utara , USU 2 Bekala Campus, Pancurbatu, Deli Serdang 20353, Indonesia; JATI-Sumatran Forestry Analysis Study Center, Universitas Sumatera Utara , USU 2 Bekala Campus, Pancurbatu, Deli Serdang 20353, Indonesia; Center of Excellence for Bamboo, Universitas Sumatera Utara , Jalan Lingkar Kampus 2 USU, Bekala, Deli Serdang 20353, Indonesia
2 Faculty of Forestry, Universitas Sumatera Utara , USU 2 Bekala Campus, Pancurbatu, Deli Serdang 20353, Indonesia
3 Research Center for Applied Botany, National Research and Innovation Agency , Jalan Raya Jakarta-Bogor KM 46, Cibinong 16911, Indonesia