title: OPTIMASI PENAMBAHAN KONSENTRASI NASI PADA JORUK
creator: M. ZAENAL HASLY, 1414051058
subject: 630 Pertanian dan teknologi yang berkaitan
description: Tujuan dari penelitian ini adalah menentukan jumlah (%) penambahan nasi yang  tepat untuk menghasilkan sifat kimia, mikrobiologi dan sensori joruk terbaik..  Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan  faktor tunggal yang diulang sebanyak empat kali. Perlakuan konsentrasi nasi (N)  enam taraf yaitu 5% (N1), 10% (N2), 15% (N3), 20% (N4), 25% (N5), dan 30%  (N6) per berat bahan (b/b). Data hasil penelitian diuji kesamaan ragam dengan uji  Bartlet dan kemenambahan data dengan uji Tuckey. Data yang diperoleh diuji  lanjut dengan Beda Nyata Terkecil (BNT) pada taraf 5%.    Hasil penelitian menunjukkan penambahan konsentrasi nasi sebanyak 20%  menghasilkan joruk dengan sifat kimia, mikrobiologi dan sensori terbaik. Hasil  penambahan nasi 20% memiliki kriteria sifat kimia yaitu pH 4,92, total asam  laktat 6,92%, total volatil base (TVB) 84,55 mgN/100g, kadar air 63,30%, kadar  abu 4,25%, kadar lemak 3,61% dan kadar protein 28,82%. Kriteria sifat  mikrobiologi yaitu total BAL 8,61 log cfu/g, total mikroba 13,74 log cfu/g dan  total kapang 4,16 log cfu/g. Kriteria sifat sensori yaitu berwarna coklat kehitaman    M. Zaenal Hasly  (7,3), beraroma sedikit asam (6,3), memiliki rasa tidak asin (2,2) dan asam (7,8),  dan penampakan yang tidak utuh (6,5).    Kata kunci: joruk, nasi, sensori, sifat kimia dan mikrobiologi The purpose of this study was to determine the amount of rice (%) added to  produce the best chemistry, microbiology and sensory properties. The study was  arranged with Complete Randomized Block Design (CRBD) with four  repetitions. Six levels of rice concentration treatment (N) were (N1), 10% (N2),  15% (N3), 20% (N4), 25% (N5), and 30% (N6) per weight of material (b/b). The  results of the research data tested the similarity of variance with the Bartlet test  and the addition of data with the Tuckey test. The data obtained were further  tested with the Least Significant Difference (LSD) at the level of 5%.    The results of the study showed that the addition of 20% rice concentration  resulted in the best chemical, microbiological and sensory properties. The results  of the addition of rice 20% had chemical characteristics of pH of 4,92, total lactic  acid of 6,92%, Total Volatile Base (TVB) of 84,55 mgN/100g, moisture content  of 63,30%, ash content of 4,25%, fat content of 3,61% and protein content of  28.82%. Microbiological characteristics were total BAL of 8,61 log cfu/g, total  microbial of 13,74 log cfu/g and total mold of 4,16 log cfu/g. The criteria for    sensory properties are blackish brown (7.3), slightly sour acid flavor (6.3), not  salty taste (2.2) and acid taste (7.8), and non-intact appearance (6.5) .    Keywords: Joruk, Rice, Sensory, Chemical Properties and Microbiological    Properties
publisher: FAKULTAS PERTANIAN
date: 2019
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/57149/1/Abstrak.pdf
format: text
identifier: http://digilib.unila.ac.id/57149/2/Skripsi%20Full.pdf
format: text
identifier: http://digilib.unila.ac.id/57149/3/Skripsi%20Tanpa%20Bab%20Pembahasan.pdf
identifier:   M. ZAENAL HASLY, 1414051058  (2019) OPTIMASI PENAMBAHAN KONSENTRASI NASI PADA JORUK.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/57149/