title: PENGARUH KONSENTRASI GARAM TERHADAP  SIFAT MIKROBIOLOGI DAN SIFAT KIMIA JORUK
creator: LULU ULYA AFIFAH, 1414051056
subject: 630 Pertanian dan teknologi yang berkaitan
description: Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi garam  terhadap sifat mikrobiologi dan sifat kimia joruk dan mendapatkan konsentrasi  garam yang menghasilkan joruk dengan sifat mikrobiologi dan sifat kimia terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) faktor  tunggal yang diulang sebanyak empat kali. Perlakuan yang diberikan pada tiap  ulangan yaitu konsentrasi garam (G) yaitu 5% (G1), 10% (G2), 15% (G3),  20% (G4), 25% (G5), dan 30% (G6) per berat bahan (b/b). Data hasil penelitian  diuji kesamaan ragam dengan uji Bartlet dan kemenambahan data dengan uji  Tuckey, selanjutnya data yang diperoleh diuji lanjut dengan Beda Nyata Terkecil  (BNT) pada taraf 5%.  Hasil penelitian menunjukkan bahwa perlakuan penambahan konsentrasi  garam yang berbeda berpengaruh nyata terhadap pH, total asam laktat, total  bakteri asam laktat dan kadar air. Penambahan 10% garam menghasilkan joruk  dengan sifat mikrobiologi dan sifat kimia terbaik. Sifat Mikrobiologi dan sifat  kimia joruk dengan penambahan 10% garam yaitu total BAL 8,75 log cfu/g, total    Lulu Ulya Afifah  mikroba 13,25 log cfu/g total kapang 4,27 log cfu/g, pH 4,65, total asam laktat  2,97%, total volatil base (TVB) 153,05 mgN/100g, dan kadar air 59,33%, Kata kunci: joruk, garam, bakteri asam laktat, total volatile base, dan asam laktat The aims of this research were to determine the effect of salt concentrations  on microbiological and chemical properties and to obtain concentration of salt  which produces joruk with the best microbiological and chemical properties. This  research was arranged with Complete Randomized Block Design (CRBD) with  four repetition. The treatment in this research for each repetition is the  concentration of salt (G) which is 5% (G1), 10% (G2), 15% (G3), 20% (G4),  25% (G5), and 30% (G6) per weight of material (b/b). The similarity of variance  of the data in this research was analyzed by Bartlet test and the addition of data  was analyzed by Tuckey test, then the data obtained were further analyzed with  the Least Significant Difference (LSD) at the level of 5%.  The results showed that the addition of salt in different concentrations gave  real effect to pH, total lactic acid, total Lactic Acid Bacteria (LAB), and water  content. The addition of 10% salt produces the best joruk with the best  microbiological and chemical properties. These microbiological and chemical  properties were total LAB of 8,75 log cfu/g, total microbial of 13,25 log cfu/g and    Lulu Ulya Afifah  total mold of 4,27 log cfu/g, pH of 5,85, total lactic acid of 2,97%, Total Volatile  Base (TVB) of 153,05 mgN/100g, and water content of 59,33%.    Keywords: joruk, salt, lactid acid bacteria, total volatile base, and lactid acid
publisher: FAKULTAS PERTANIAN
date: 2019
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/57140/1/ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/57140/2/SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/57140/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   LULU ULYA AFIFAH, 1414051056  (2019) PENGARUH KONSENTRASI GARAM TERHADAP SIFAT MIKROBIOLOGI DAN SIFAT KIMIA JORUK.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/57140/