Evaluation of Propolis as a Natural Preservative: Effects on the Nutritional Quality of Milk Jelly Candy Faradisa Zul Alfi Husna (a), Dedes Amertaningtyas (b*), Khothibul Umam Al Awwaly (b), Herly Evanuarini (b), Firman Jaya (b), Aris Sri Widati (b), Agus Susilo (b), Premy Puspitawati Rahayu (b), Aulia Puspita Anugra Yekti (b)
a) Magister Student of Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia
b) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
*corresponding author: dedesfptub[at]ub.ac.id
Abstract
Propolis is a bee product that bees collect from resin plant then secreted by bee saliva. Propolis has antioxidant, antifungal and antimicrobial activity so it is generally used as a natural preservative. The aim of this study was to determine and evaluate the nutritional content of milk jelly candy with added propolis at different concentrations. This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. Data analysis used the ANOVA test and DMRT follow-up test. The treatments in this study were the levels of propolis addition P0 (0%), P1 (0.3%), P2 (0.5%), P3 (1%), and P4 (1.5%). The parameters included protein content, water content, fat content, ash content and carbohydrate content. The results showed that, addition of propolis at various concentrations had highly significantly (P<0.01) in protein content (17.51-18.48%), water content (37.67-49.5%), fat content (0.12-0.38%), ash content (0.75-0.83%), and carbohydrate content (31.14-43.09%). Increasing propolis levels improved fat content, ash content, carbohydrate content, but reduced in water content and protein content. The conclusion showed that the addition propolis as a natural preservative has almost the same effect as the use of synthetic preservatives, in some parameters has a better effect.
