?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+JENIS+MIKROORGANISME+DAN+LAMA+FERMENTASI%0D%0ATERHADAP+RESIDU+PROTEIN+PRODUK+FERMENTASI%0D%0AHASIL+SAMPING+UDANG&rft.creator=YUDHA+ADITYA+MAHENDRA+%2C+1114051067&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+.+Perikanan+.+Angling&rft.description=ABSTRAK%0D%0AHasil+samping+udang+merupakan+hasil+pengolahan+udang+yang+masih+dapat+dimanfaatkan%0D%0Adengan+meningkatkan+kandungannya+melalui+proses+fermentasi+menggunakan%0D%0Amikroorganisme.+Tujuan+penelitian+ini+untuk+mengetahui+pengaruh+penggunaan+jenis%0D%0Amikroorganisme+dan+lama+fermentasi+terhadap+residu+protein+produk+fermentasi+hasil%0D%0Asamping+udang.+Penelitian+ini+disusun+secara+faktorial+dalam+rancangan+acak+kelompok%0D%0Alengkap+dengan+2+faktor+dan+3+ulangan.+Faktor+pertama+adalah+jenis+mikroorganisme+antara%0D%0Alain+Aspergillus+niger+(M1)%2C+Rhizopus+oryzae+(M2)%2C+dan+Lasiodiplodia+theobromae+(M3).%0D%0AFaktor+kedua+yaitu+lama+fermentasi+antara+lain+0+jam+(L0)%2C+24+jam+(L1)%2C+48+jam+(L2)%2C+dan+72%0D%0Ajam+(L3).+Data+dianalisis+kesamaan+ragam+dan+dianalisis+lebih+lanjut+menggunakan+uji%0D%0Aperbandingan+dan+polinomial+orthogonal+pada+taraf+1%25+dan+5%25.+Hasil+penelitian%0D%0Amenunjukkan+jenis+mikroorganisme+dan+lama+fermentasi+berpengaruh+sangat+nyata+terhadap%0D%0Atotal+rendemen+dan+residu+protein.+Masing-masing+kapang+memiliki+kecenderungan+secara%0D%0Akuadratik+terhadap+total+rendemen+dan+residu+protein.+Namun+R.oryzae+tidak+mengalami%0D%0Aperubahan+yang+nyata+pada+total+rendemen.+Nilai+minimum+terbaik+residu+protein+adalah+A.%0D%0Aniger+sebesar+4%2C00%25+dengan+lama+fermentasi+35%2C63+jam+dan+nilai+optimum+terbaik+untuk+total%0D%0Arendemen+adalah+L.+theobromae+sebesar+65%2C92%25+dengan+lama+fermentasi+27%2C70+jam.%0D%0AKata+kunci%3A+fermentasi%2C+hasil+samping+udang%2C+mikroorganisme%2C+residu+protein%0D%0AABSTRACT%0D%0AShrimp+byproduct+is+theprocessing+shrimp+result+that+still+can+be+used+by+improving+its%0D%0Acontent+through+the+fermentation+process+using+microorganism.+The+purpose+of+this+research%0D%0Ais+to+determine+the+influence+of+microorganism+types+and+fermentation+time+using+to+protein%0D%0Aresidue+of+shrimp+byproduct+fermentation.+The+research+was+arranged+in+factorials+in+the%0D%0Adesign+random+and+completed+with+2+factors+and+3+repetitions.The+first+factor+is+types+of%0D%0Amicroorganism%2C+that+are+Aspergillus+niger+(M1)%2C+Rhizopus+oryzae+(M2)%2C+and+Lasiodiplodia%0D%0Atheobromae+(M3).+The+second+factor+is+the+times+of+fermentation%2C+that+are+0+hours+(L0)%2C+24%0D%0Ahours+(L1)%2C+48+hours+(L2)%2C+and+72+hours+(L3).+Similarities+of+the+data+were+analyzed+and%0D%0Aanalyzed+further+by+using+comparison+test+and+orthogonal+polynomials+at+the+level+1%25+and%0D%0A5%25.+The+result+of+research+shows+that+microorganism+types+and+fermentation+time+have+very%0D%0Areal+impact+on+protein+residue+and+total+yield.+Each+mold+has+a+tendency+in+quadratic+on+total%0D%0Ayield+and+protein+residue.+But+R.+oryzae+did+not+have+real+impact+on+total+yield.+The+best%0D%0Avalue+of+protein+residue+is+A.+niger+at+4%2C00%25+with+35%2C63+hours+of+fermentation+and+the+best%0D%0Avalue+of+total+yield+is+L.+theobromae+at+65%2C92%25+with+27%2C70+hours+of+fermentation.%0D%0AKeywords+%3A+fermentation%2C+microorganism%2C+protein+residue%2C+shrimp+byproduct&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2016-03-31&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F22089%2F1%2FABSTRAK%2520%2528ABSTRACT%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F22089%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F22089%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++YUDHA+ADITYA+MAHENDRA+%2C+1114051067++(2016)+PENGARUH+JENIS+MIKROORGANISME+DAN+LAMA+FERMENTASI+TERHADAP+RESIDU+PROTEIN+PRODUK+FERMENTASI+HASIL+SAMPING+UDANG.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F22089%2F