Roti merupakan produk pangan berbahan dasar tepung terigu yang di fermentasi dengan ragi atau bahan pengembang lainnya yang diolah dengan cara dipanggang. Roti memiliki umur simpan yang relatif singkat sehingga mudah mengalami kerusakan. Penelitian ini bertujuan untuk mengetahui efektivitas bubuk kayu manis sebagai bahan pengawet alami terhadap umur simpan roti. Tahap pertama dalam penelitian ini adalah pembuatan bubuk kayu manis. Setelah itu dilakukan penelitian pendahuluan meliputi penentuan konsentrasi bubuk kayu manis yang dan penentuan formula roti yang digunakan. Di dalam penelitian utama, diketahui konsentrasi bubuk kayu manis yang digunakan yaitu 1%, 2% dan 3%. Sebagai perbandingan, peneliti menambahkan bahan pengawet buatan jenis asam sorbat dan tanpa penambahan konsentrasi bubuk kayu manis. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor yaitu penambahan bahan pengawet (0%, 1%, 2%, 3% bubuk kayu manis dan penambahan pengawet buatan jenis asam sorbat) dan lama penyimpanan (5 hari, 10 hari dan 15 hari). Parameter yang diamati adalah Kadar Air, Kadar Abu, Kadar Protein, Uji Mikroba dan pengujian Organoleptik. Berdasarkan hasil perhitungan kadar air roti manis berkisar antara 29,73% hingga 31,66% pada awal penyimpanan, sedangkan pada akhir penyimpanan berkisar antara 27,69% hingga 29,12%. kadar abu roti manis berkisar antara 1,16% hingga 1,53% pada awal penyimpanan, sedangkan pada akhir penyimpanan berkisar antara 0,97% hingga 1,28%. kadar protein roti manis berkisar antara 5,71% hingga 6,05% pada awal penyimpanan, sedangkan pada akhir penyimpanan berkisar antara 5,23% hingga 5,60%. Pada parameter uji mikroba, total kapang terbanyak selama penyimpanan ditemukan pada perlakuan K0 pada masa penyimpanan 15 hari dengan jumlah coloni 2,54 x 107 coloni/g. Hasil pengujian organoleptik paling banyak disukai oleh panelis pada semua perlakuan (K0, K1, K2, K3, dan K4) yaitu pada masa penyimpanan 5 hari dengan kriteria cukup baik sampai sangat baik.

Kata Kunci: Bubuk Kayu Manis, Pengawet Alami, Roti, Umur Simpan

Bread is a perishable food product made from wheat flour that is fermented with yeast or other leavening ingredients and then baked. It has a relatively short expiration time, so it is easily damaged. The purpose of the research was to determine the effectiveness of cinnamon powder as a natural preservative in extending the shelf life of bread. The first stage of the research was the preparation of cinnamon powder. After that, preliminary research was conducted to determine the concentration of cinnamon powder and the bread formula used. In the main research, cinnamon powder was used at concentrations of 1%, 2%, and 3%. For comparison, the researcher added artificial preservatives such as sorbic acid without the addition of cinnamon powder concentration. This research used a randomized group design (RAK) consisting of two factors: the addition of preservatives (0%, 1%, 2%, and 3% cinnamon powder) and the addition of artificial preservatives of sorbic acid type; and storage time (5 days, 10 days, and 15 days). The parameters observed included moisture content, ash content, protein content, microbial test, and organoleptic test. Based on the results of the calculation, the moisture content of sweet bread ranged from 29.73% to 3 1.66% at the beginning of storage, while at the end of storage it ranged from 27.69% to 29.12%. The ash content of sweet bread ranged from I. 16% to 1.53% at the beginning ofstorage. while at the end of storage, it ranged from 0.97% to 1.28%. The protein content of sweet bread ranged from 5.71% to 6.05% at the beginning of storage, while at the end of storage it ranged from 5.23% to 5.60%. In the microbial test parameters, the highest total mold during storage was found in the KO treatment at the 15-day storage period, with a colony count of 2.54 x 107 colonies/g. The results of organoleptic testing were most favored by panelists in all treatments (KO, K l, K2, K3, and K4), namely during the 5-day storage period with fairly good to very good criteria. Keywords: Cinnamon Powder, Natural Preservative, Bread, Shelf