PENGARUH PENAMBAHAN CaCl2 TERHADAP KARAKTERISTIK PIKEL UBI JALAR KUNING (Ipoemoea batatas L.) SELAMA TAHAPAN PROSES PEBUATAN PIKEL

Aditia Kurniawan, 0714051026 (2014) PENGARUH PENAMBAHAN CaCl2 TERHADAP KARAKTERISTIK PIKEL UBI JALAR KUNING (Ipoemoea batatas L.) SELAMA TAHAPAN PROSES PEBUATAN PIKEL. Fakultas Pertanian, Universitas Lampung.

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COVER DALAM.pdf

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LEMBAR PENGESAHAN.pdf

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DAFTAR ISI.pdf

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Abstrak

Abstrak Penelitian bertujuan mengetahui pengaruh CaCl2 selama tahapan proses pembuatan pikel ubi jalar terhadap total asam, BAL, dan tekstur pikel ubi jalar kuning. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga ulangan. Faktor pertama adalah konsentrasi CaCl2 (K) terdiri dari lima taraf, yaitu: 0, 0.5, 1, 1.5, 2%. Faktor kedua adalah tahapan proses (T) terdiri dari enam taraf, yaitu: sebelum blanching, setelah blanching, awal fermentasi, saat fermentasi, akhir fermentasi dan setelah pasteurisasi. Penelitian menunjukan bahwa konsentrasi CaCl2 dan tahapan proses mempengaruhi BAL, total asam dan tekstur pikel. Konsentrasi CaCl2 sebanyak 1.5% dan lama fermentasi 14 hari menghasilkan karakteristik mikrobiologi dan kimia pikel ubi jalar kuning terbaik dengan total BAL tertinggi yaitu 146 x 104 koloni/mL, total asam 0,4% dan tekstur 79,797 5g/10det. Kata kunci : CaCl2, fermentasi, Pikel, ubi jalar kuning. Abstract The study was aimed to determine the effects of CaCl2 during the manufacturing process steps of yellow sweet potatoes pickle on its total acid, Lactic Acid Bacteria (LAB) and texture. The experimental design used in the study was a factorial and arranged in a complete randomized block design with two factors and three replications. The first factor was the concentration of CaCl2 (K) consisted of five levels, namely : 0 , 0.5 , 1 , 1.5 , 2%. The second factor was the stage of the process (T) consisted of 6 levels, namely : before blanching, after blanching, the initial fermentation, at fermentation, end fermentation and after pasteurization. The result showed that the concentration of CaCl2 and stage of the process affected the total acid, LAB, and texture of pickel. CaCl2 concentration of about 1.5% and fermentation time at day14 resulted in best microbiological and chemical characteristics of yellow sweet potatoes pickle. This pickle had the characteristics of highest 146 x 104 colonies/ml total LAB, 0.4 % total acid and texture of 79.797 5g/10s. Keywords : CaCl2, fermentation, pickle, yellow sweet potato.

Tipe Karya Ilmiah: Skripsi
Subyek: Pertanian > Pertanian ( Umum )
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 9467892 . Digilib
Date Deposited: 02 Mar 2015 07:45
Last Modified: 02 Mar 2015 07:45
URI: http://digilib.unila.ac.id/id/eprint/7476

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