?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+Lactobacillus+acidophilus+DAN+TEPUNG+SAGU+TERHADAP+UMUR+SIMPAN+DAN+SIFAT+SENSORI+TEMPE+KEDELAI&rft.creator=Febri+Hamzah%2C+0814051038&rft.subject=+&rft.description=Abstrak+bahasa+Indonesia%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+konsentrasi+Lactobacillus+acidophilus+dan+tepung+sagu+yang+dapat+memperpanjang+umur+simpan+dan+mempertahankan+sifat+sensori+tempe+kedelai.+Penelitian+ini+menggunakan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+dua+faktor+dan+tiga+ulangan.+Faktor+pertama+adalah+konsentrasi+Lactobacillus+acidophilus+yang+terdiri+dari+3+taraf+(1%25%2C+1%2C5%25+dan+2%25)+sedangkan+faktor+kedua+adalah+konsentrasi+tepung+sagu+yang+terdiri+dari+4+taraf+(0%25%2C+0%2C4%25%2C+0%2C8%25+dan+1%2C2%25).+Data+dianalisis+dengan+sidik+ragam+dan+uji+lanjut+dengan++uji+BNJ+pada+taraf+nyata+5%25.+Hasil+penelitian+menunjukkan+bahwa+konsentrasi+Lactobacillus+acidophilus+sebesar+1%2C5%25+dan+tepung+sagu+sebesar+0%2C4%25+memperpanjang+umur+simpan+dan+mempertahankan+sifat+sensori+tempe+kedelai.+Umur+simpan+pada+konsentrasi+tersebut+adalah+112+jam.+Hal+ini+menunjukan+bahwa+tempe+kedelai+dengan+penambahan+Lactobacillus+acidophilus+sebesar+1%2C5%25+dan+tepung+sagu+sebesar+0%2C4%25+mampu+menambah+umur+simpan+tempe+kedelai+sampai+dengan+58+jam.%0D%0A%0D%0AKata+kunci+%3A+tempe+kedelai%2C+Lactobacillus+acidophilus%2C+tepung+sagu.%0D%0A%0D%0A%0D%0AAbstract+bahasa+Inggris%0D%0AThis+study+aimed+to+determine+the+concentration+of+Lactobacillus+acidophilus+and+sago+flour+that+extend+shelf+life+and+maintain+the+sensory+properties+of+soy+tempeh.+This+study+used+a+Randomized+Block+Design+Complete+(RBDC)+with+two+factors+and+three+replications.+The+first+factor+is+the+concentration+of+Lactobacillus+acidophilus+which+consists+of+3+levels+(1%25%2C+1.5%25+and+2%25)%2C+while+the+second+factor+is+the+concentration+of+sago+flour+which+consists+of+4+levels+(0%25%2C+0.4%25%2C+0.8%25+and+1+%2C+2%25).+The+data+were+analyzed+by+analysis+of+variance+and+further+trials+with+HSD+test+at+5%25+significance+level.+The+results+showed+that+the+concentration+of+Lactobacillus+acidophilus+by+1.5%25+and+by+0.4%25+sago+flour+extend+the+shelf+life+and+maintain+the+sensory+properties+of+soy+tempeh.+Shelf+life+at+these+concentrations+is+112+hours.+This+shows+that+the+addition+of+soy+tempeh+Lactobacillus+acidophilus+by+1.5%25+and+sago+flour+by+0.4%25+able+to+increase+the+shelf+life+of+soy+tempeh+up+to+58+hours.%0D%0A%0D%0AKey+words%3A+soy+tempeh%2C+Lactobacillus+acidophilus%2C+sago+flour.%0D%0A&rft.publisher=Fakultas+Pertanian&rft.date=2014-08-07&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F2%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F5%2FHALAMAN%2520PERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F4%2FHALAMAN%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F6%2FPERNYATAAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F7%2FBAB%2520I.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F8%2FBAB%2520II.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F9%2FBAB%2520III.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F10%2FBAB%2520IV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F11%2FBAB%2520V.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F12%2FDAFTAR%2520PUSTAKA.pdf&rft.identifier=++Febri+Hamzah%2C+0814051038++(2014)+PENGARUH+KONSENTRASI+Lactobacillus+acidophilus+DAN+TEPUNG+SAGU+TERHADAP+UMUR+SIMPAN+DAN+SIFAT+SENSORI+TEMPE+KEDELAI.++Fakultas+Pertanian%2C+Universitas+Lampung.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F4463%2F