0714051075, Setiawan (2012) PENGARUH KONSENTRASI GARAM TERHADAP KARAKTERISTIK MIKROBIOLOGI DAN KIMIA PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI. UNSPECIFIED.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Penelitian ini bertujuan mengetahui pengaruh konsentrasi garam selama fermentasi terhadap karakteristik pikel ubi jalar ungu. Rancangan Percobaan yang digunakan dalam penelitian adalah Rancangan Faktorial dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga ulangan. Faktor pertama adalah konsentrasi garam (G) yang terdiri dari empat taraf, yaitu 3%, 6%, 9%, dan 12%. Faktor kedua adalah lama fermentasi (H) yang terdiri dari lima taraf, yaitu 0 hari, 3 hari, 6 hari, 9 hari, dan 12 hari. Data yang diperoleh diuji kesamaan ragamnya dengan uji Bartlett dan uji Tuckey dan diolah lebih lanjut dengan uji Polinomial Ortogonal pada taraf nyata 1% dan 5%. Penelitian menunjukan bahwa konsentrasi garam dan lama fermentasi dapat mempengaruhi total asam, pH, kadar antosianin, intensitas warna dan penilaian sensori terhadap warna dengan menggunakan standar warna antosianin pada berbagai tingkat pH. Konsentrasi garam 3% dan lama fermentasi 12 hari menghasilkan karakteristik mikrobiologi dan kimia pikel ubi jalar ungu terbaik dengan total BAL tertinggi yaitu 0,3x104 koloni/ml, total asam 1,6%, pH mencapai 3,7, total antosianin 67,1 mg/L dan skor warna sensori 4 (Pink). Kata kunci : Pikel, ubi jalar ungu, garam, fermentasi Abstract The objective of this research was to determine the effect of salt concentration during fermentation on the characteristics purpel sweetpotato pickle. This research used factorial completely randomized group design with two factors and three replications. The first factor was salt concentration (G) consisted of four levels: 3%, 6%, 9%, and 12%. The second factor was the fermentation duration (H) consisted of five levels: 0, 3, 6, 9, and 12 days. To determine the differences among treatments, data were analyzed using ANOVA and were subsequently processed with polynomial orthogonal test with significant difference of 1% and 5%. The results showed that the salt concentration and fermentation duration had significant effects on total acid, pH, anthocyanin, color intencity, lactic acid bacteria and color stability of pickle. The best product was resulted from treatment of 3% salt concentration and 12 days fermentation with the characteristics as following: 0.3 x 104 cfu/mL total lactic acid bacteria, 1.6% total acid, 3,7 pH, 67,1 mg/L anthocyanin and 4 (pink) score of stable color. Keywords: pickle, purple sweet potato, salt, fermentation
| Jenis Karya Akhir: | Skripsi |
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| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 04:33 |
| Terakhir diubah: | 21 Oct 2015 06:48 |
| URI: | http://digilib.unila.ac.id/id/eprint/12531 |
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