?url_ver=Z39.88-2004&rft_id=1914051019&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONDISI+PENGEMASAN+DAN+LAMA%0D%0APENYIMPANAN+PADA+SUHU+RUANG+TERHADAP+MUTU%0D%0ATEMPE+YANG+DIMODIFIKASI+Saccharomyces+cerevisiae&rft.creator=FAIRUZSITA+%2C+NAURA+AMALIA+SYIFANI+&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Mosaccha+Tempeh+is+a+product+of+fermented+soybeans+by+the+fungus+Rhizopus%0D%0Aoligosporus+which+is+modified+by+adding+the+yeast+Saccharomyces+cerevisiae+to+the%0D%0Ainoculum.+Tempe+is+a+food+that+is+perishable+when+stored+at+room+temperature+due%0D%0Ato+the+growth+of+microorganisms+in+it.+The+activity+of+these+microorganisms+can+be%0D%0Aslowed+down+by+conditioning+the+packaging+used+during+storage.+This+research%0D%0Aaims+to+determine+the+effect+of+packaging+conditions+dan+storage+time+for+tempeh%0D%0Aat+room+temperature%2C+as+well+as+to+obtain+the+best+packaging+that+can+maintain+the%0D%0Aquality+of+Mosaccha+tempeh+in+accordance+with+SNI+3144%3A2015.+This+research+was%0D%0Acarried+out+using+a+combination+of+packaging+conditions+(non-vacuum+and+vacuum)%0D%0Aand+long+storage+time+(0-4+days).+The+parameters+observed+were+water+content%2C%0D%0Aweight+change%2C+hardness%2C+dissolved+protein+content%2C+total+microbes%2C+and+sensory%0D%0Aproperties.+The+data+obtained+were+analyzed+statistically+using+the+Barlett+and%0D%0ATuckey+tests%2C+then+continued+with+analysis+of+variance+and+the+BNJ+test+at+the+5%25%0D%0Alevel.+The+research+results+showed+that+packaging+conditions+and+storage+time+at%0D%0Aroom+temperature+had+an+effect+on+water+content%2C+weight+changes%2C+hardness%2C+soluble%0D%0Aprotein+content%2C+total+microbes%2C+and+sensory+properties+of+Mosaccha+tempeh.+The%0D%0Abest+packaging+for+room+temperature+storage+is+non-vacuum+packaging.+Nonvacuum%0D%0Apackaging+can+maintain+the+quality+of+Mosaccha+tempeh+in+accordance%0D%0Awith+SNI+3144%3A2015+for+2+days%2C+but+the+tempeh+is+still+suitable+for+consumption+for%0D%0Aup+to+3+days+of+storage.+Non-vacuum+tempeh+has+higher+sensory+test+values%2C+soluble%0D%0Aprotein+content%2C+and+hardness+value%2C+and+lower+weight+changes.%0D%0AKeywords%3A+tempeh%2C+storage%2C+vacuum%2C+room+temperature%2C+Saccharomyces%0D%0Acerevisiae%0D%0A%0D%0ATempe+Mosaccha+merupakan+produk+hasil+fermentasi+kedelai+oleh+kapang+Rhizopus%0D%0Aoligosporus+yang+dimodifikasi+dengan+penambahan+khamir+Saccharomyces%0D%0Acerevisiae+pada+inokulumnya.+Tempe+termasuk+bahan+pangan+yang+mudah+rusak%0D%0Aketika+disimpan+di+suhu+ruang+akibat+pertumbuhan+mikroorganisme+di+dalamnya.%0D%0AAktivitas+mikroorganisme+tersebut+dapat+diperlambat+dengan+mengondisikan%0D%0Apengemasan+yang+digunakan+selama+penyimpanan.+Penelitian+ini+bertujuan+untuk%0D%0Amengetahui+pengaruh+kondisi+pengemasan+dan+penyimpanan+tempe+pada+suhu%0D%0Aruang%2C+serta+memperoleh+pengemasan+terbaik+yang+dapat+mempertahankan+mutu%0D%0Atempe+Mosaccha+sesuai+dengan+SNI+3144%3A2015.+Penelitian+ini+dilakukan%0D%0Amenggunakan+kombinasi+perlakuan+kondisi+pengemasan+(nonvakum+dan+vakum)%0D%0Adan+lama+waktu+penyimpanan+(0-4+hari).+Parameter+yang+diamati+yaitu+kadar+air%2C%0D%0Aperubahan+bobot%2C+kekerasan%2C+kadar+protein+terlarut%2C+total+mikroba%2C+dan+sifat+sensori%0D%0A(warna%2C+aroma%2C+dan+tekstur).+Data+yang+diperoleh+dianalisis+secara+statistik+dengan%0D%0Auji+Barlett+dan+Tuckey%2C+lalu+dilanjutkan+dengan+analisis+ragam+dan+uji+BNJ+pada%0D%0Ataraf+5%25.+Hasil+penelitian+menunjukan+bahwa+kondisi+pengemasan+dan+lama%0D%0Apenyimpanan+pada+suhu+ruang+berpengaruh+terhadap+kadar+air%2C+perubahan+bobot%2C%0D%0Akekerasan%2C+kadar+protein+terlarut%2C+total+mikroba%2C+dan+sifat+sensori+tempe+Mosaccha.%0D%0APengemasan+terbaik+untuk+penyimpanan+suhu+ruang+adalah+pengemasan%0D%0Anonvakum.+Pengemasan+nonvakum+dapat+mempertahankan+mutu+tempe+Mosaccha%0D%0Asesuai+dengan+SNI+3144%3A2015+selama+2+hari%2C+namun+tempe+masih+layak+dikonsumsi%0D%0Ahingga+3+hari+penyimpanan.+Tempe+nonvakum+memiliki+skor+uji+sensori%2C+kadar%0D%0Aprotein+terlarut%2C+dan+nilai+kekerasan+lebih+tinggi+serta+perubahan+bobot+lebih+rendah.%0D%0AKata+kunci%3A+tempe%2C+penyimpanan%2C+vakum%2C+suhu+ruang%2C+Saccharomyces%0D%0Acerevisiae&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-12-04&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F77512%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F77512%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F77512%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++FAIRUZSITA+%2C+NAURA+AMALIA+SYIFANI+++(2023)+PENGARUH+KONDISI+PENGEMASAN+DAN+LAMA+PENYIMPANAN+PADA+SUHU+RUANG+TERHADAP+MUTU+TEMPE+YANG+DIMODIFIKASI+Saccharomyces+cerevisiae.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F77512%2F