Novia Sella, 1014051037 (2014) SIFAT KIMIA DAN MIKROBIOLOGI JORUK DENGAN PENAMBAHAN KONSENTRASI GULA AREN YANG BERBEDA. FAKULTAS PERTANIAN, Unila.
|
Text
2. ABSTRAK INGG INDO (ii, iii).pdf Download (12Kb) | Preview |
|
|
Text
2. COVER DALAM SKRIPSI (iv).pdf Download (27Kb) | Preview |
|
|
Text
3. LEMBAR PENGESAHAN.pdf Download (1255Kb) | Preview |
|
|
Text
4. LEMBAR PESETUJUAN.pdf Download (1281Kb) | Preview |
|
|
Text
5. KEASLIAN KARYA.pdf Download (446Kb) | Preview |
|
|
Text
BAB 1 PENDAHULUAN (1-5).pdf Download (70Kb) | Preview |
|
|
Text
BAB 2 TINJAUAN PUSTAKA (6-17).pdf Download (211Kb) | Preview |
|
|
Text
BAB 3 METODE (18-29).pdf Download (115Kb) | Preview |
|
![[img]](http://digilib.unila.ac.id/style/images/fileicons/text.png) |
Text
BAB 4 DATA DAN PEMBAHASAN (30-48).pdf Restricted to Hanya pengguna terdaftar Download (183Kb) |
|
|
Text
BAB 5 SIMPULAN DAN SARAN (49).pdf Download (6Kb) | Preview |
|
|
Text
10. DAFTAR ISI (xi-xiii).pdf Download (62Kb) | Preview |
|
|
Text
DAFTAR PUSTAKA (50-55).pdf Download (163Kb) | Preview |
Abstrak
Tujuan dari penelitian ini adalah karakterisasi joruk dengan penambahan konsentrasi gula aren yang berbeda dan mendapatkan konsentrasi gula aren yang menghasilkan joruk dengan sifat kimia dan mikrobiologi terbaik. Penelitian ini disusun menggunakan Rancangan Acak Kelompok Lengkap (RAKL) non faktorial yang terdiri dari empat ulangan. Perlakuan yang diberikan pada tiap ulangan adalah konsentrasi gula aren (G) yang terdiri dari 6 taraf yaitu 10% (G1), 15% (G2), 20% (G3), 25% (G4), 30% (G5), dan 35% (G6) (b/b). Data hasil penelitian diuji kesamaan ragam dengan uji Bartlet dan kemenambahan data dengan uji Tuckey, selanjutnya data yang diperoleh diuji lanjut dengan BNT pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan penambahan konsentrasi gula aren yang berbeda berpengaruh nyata terhadap total asam, total BAL, dan kadar air. Penambahan 30% gula aren menghasilkan joruk dengan sifat kimia dan mikrobiologi terbaik. Karakter kimia dan mikrobiologi joruk dengan penambahan 30% gula aren yaitu pH 5,92, total asam laktat 2,88%, total BAL 10,54 log cfu/g, total mikroba 11,80 log cfu/g, TVN 156,32 mg/100g, dan kadar air 56,92%. Kata kunci: Bekasam, gula aren, sifat kimia dan mikrobiologi. Abstract Bahasa Inggris The aims of this research were to characterize joruk by adding different concentrations of palm sugar and to acquire the concentration of palm sugar which produces joruk with the best chemical and microbiological properties. The experiment was arranged in a non factorial Random Complete Block Design (RCBD) in four replications. The treatment given on each replication was the concentration of palm sugar (G) that consisted of six different levels, they were 10% (G1), 15%(G2), 20% (G3), 25% (G4), 30% (G5), and 35% (G6) (h/h). The homogeneity and additivity of the data were evaluated by using Bartlet and Tuckey tests, then were continued by using BNT of 5%. The results showed that the addition of palm sugar in different concentrations gave real effect to the total acid, total Lactic Acid Bacteria (LAB), and water content. The addition of 30% of palm sugar produced joruk with the best chemical and microbiological properties. These chemical and microbiological characters were pH of 5,92, total lactic acid of 2,88 %, total LAB of 10,54 log cfu/g, TVN of 156,32 mg/100 g, and water content of 56,92 %. Keywords: Bekasam, chemical and microbiological properties, palm sugar.
| Tipe Karya Ilmiah: | Skripsi |
|---|---|
| Subyek: | > Karya Karya Umum = 000 |
| Program Studi: | Fakultas Pertanian > Prodi Teknologi Hasil Pertanian |
| Depositing User: | 108858 . Digilib |
| Date Deposited: | 06 Oct 2014 06:20 |
| Last Modified: | 06 Oct 2014 06:20 |
| URI: | http://digilib.unila.ac.id/id/eprint/3202 |
Actions (login required)
 |
View Item |
