Evaluation of Propolis as a Natural Preservative: Effects on The Nutritional Quality of Milk Jelly Candy

¹ Magister Student of Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia
² Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

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.