?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+CaCl2+TERHADAP+KARAKTERISTIK%0D%0APIKEL+UBI+JALAR+KUNING+(Ipoemoea+batatas+L.)+SELAMA%0D%0ATAHAPAN+PROSES+PEBUATAN+PIKEL&rft.creator=Aditia+Kurniawan%2C+0714051026&rft.subject=Pertanian+(+Umum+)&rft.description=Abstrak%0D%0A%0D%0APenelitian+bertujuan+mengetahui+pengaruh+CaCl2+selama+tahapan+proses+pembuatan+pikel+ubi+jalar+terhadap+total+asam%2C+BAL%2C+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%2C+yaitu%3A+0%2C+0.5%2C+1%2C+1.5%2C+2%25.++Faktor+kedua+adalah+tahapan+proses+(T)+terdiri+dari+enam+taraf%2C+yaitu%3A+sebelum+blanching%2C+setelah+blanching%2C+awal+fermentasi%2C+saat+fermentasi%2C+akhir+fermentasi+dan+setelah+pasteurisasi.++Penelitian+menunjukan+bahwa+konsentrasi+CaCl2+dan+tahapan+proses+mempengaruhi+BAL%2C++total+asam+dan+tekstur+pikel.+Konsentrasi+CaCl2+sebanyak+1.5%25+dan+lama+fermentasi+14+hari+menghasilkan+karakteristik+mikrobiologi+dan+kimia+pikel+ubi+jalar+kuning+terbaik+dengan+total+BAL+tertinggi+yaitu+146+x+104+koloni%2FmL%2C+total+asam+0%2C4%25+dan+tekstur+79%2C797+5g%2F10det.%0D%0A%0D%0AKata+kunci+%3A+CaCl2%2C+fermentasi%2C++Pikel%2C+ubi+jalar+kuning.%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AAbstract%0D%0A%0D%0AThe+study+was+aimed+to+determine+the+effects+of+CaCl2+during+the+manufacturing+process+steps+of+yellow+sweet+potatoes+pickle+on+its+total+acid%2C+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%2C+namely+%3A+0+%2C+0.5+%2C+1+%2C+1.5+%2C+2%25.+The+second+factor+was+the+stage+of+the+process+(T)+consisted+of+6+levels%2C+namely+%3A+before+blanching%2C+after+blanching%2C+the+initial+fermentation%2C+at+fermentation%2C+end+fermentation+and+after+pasteurization.++The+result+showed+that+the+concentration+of+CaCl2+and+stage+of+the+process+affected+the+total+acid%2C+LAB%2C+and+texture+of+pickel.+CaCl2+concentration+of+about+1.5%25+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%2Fml+total+LAB%2C+0.4+%25+total+acid+and+texture+of+79.797+5g%2F10s.%0D%0A%0D%0AKeywords+%3A+CaCl2%2C+fermentation%2C+pickle%2C+yellow+sweet+potato.&rft.publisher=Fakultas+Pertanian&rft.date=2014-12-18&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F2%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F3%2FLEMBAR%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F4%2FLEMBAR%2520PERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F5%2FLEMBAR%2520PERNYATAAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F11%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F6%2FBAB%2520I.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F7%2FBAB%2520II.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F8%2FBAB%2520III.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F9%2FBAB%2520IV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F10%2FBAB%2520V.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F12%2FDAFTAR%2520PUSTAKA.pdf&rft.identifier=++Aditia+Kurniawan%2C+0714051026++(2014)+PENGARUH+PENAMBAHAN+CaCl2+TERHADAP+KARAKTERISTIK+PIKEL+UBI+JALAR+KUNING+(Ipoemoea+batatas+L.)+SELAMA+TAHAPAN+PROSES+PEBUATAN+PIKEL.++Fakultas+Pertanian%2C+Universitas+Lampung.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F7476%2F