?url_ver=Z39.88-2004&rft_id=2114231002&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+FISIKOKIMIA+DAN+TOTAL+MIKROBA+TAHAN%0D%0ADINGIN+PULPA+KAKAO+(Theobroma+cacao+L.)+SEBAGAI+MEDIA%0D%0AFERMENTASI+DARI+SUMBER+PANEN+BERBEDA&rft.creator=Shifa+Aulia+Wanda+%2C+Azizzah+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=This+research+aimed+to+determine+the+physicochemical+characteristics+and+total%0D%0Acold-tolerant+microbes+in+cocoa+pulp+that+originated+from+different+harvest%0D%0Asources.+The+research+was+conducted+using+a+non-factorial+Completely%0D%0ARandomized+Design+(CRD)+with+treatments+of+different+harvest+sources%2C+namely%0D%0AWest+Lampung%2C+Pesawaran%2C+Pringsewu%2C+and+Tanggamus.+The+parameters+that%0D%0Awere+observed+were+total+sugar%2C+color%2C+antioxidant+activity%2C+and+total+cold-tolerant%0D%0Amicrobes.+The+data+were+analyzed+for+variance+to+determine+whether+there+was+an%0D%0Aeffect+between+treatments%2C+and+further+tested+with+the+BNJ+test+at+a+5%25%0D%0Asignificance+level.+The+results+of+the+research+showed+that+different+harvest%0D%0Asources+of+cocoa+pulp+significantly+affected+the+characteristics+of+cocoa+pulp+but%0D%0Adid+not+significantly+affect+the+total+cold-tolerant+microbes+in+cocoa+pulp.%0D%0ADifferent+harvest+sources+significantly+affected+the+total+sugar+value%2C+lightness%0D%0A(L*)+value%2C+redness+(a*)+value%2C+yellowness+(b*)+value%2C+and+antioxidant+activity.%0D%0ABased+on+the+different+harvest+source+treatments+of+cocoa+pulp%2C+Tanggamus+had+a%0D%0Adifferent+total+sugar+value+compared+to+other+harvest+sources.+Harvest+sources%0D%0Afrom+Tanggamus+and+Pringsewu+had+different+lightness+(L*)+color+values%0D%0Acompared+to+other+harvest+sources.+Harvest+sources+from+West+Lampung+and%0D%0APringsewu+had+different+redness+(a*)+color+values+compared+to+other+harvest%0D%0Asources.+The+harvest+source+from+Pringsewu+had+a+different+yellowness+(b*)+color%0D%0Avalue+compared+to+other+harvest+sources%2C+and+the+antioxidant+activity+from%0D%0APringsewu+and+Pesawaran+had+differences+compared+to+other+regions.+The+total%0D%0Acold-tolerant+microbe+values+did+not+differ+among+the+four+harvest+sources+of%0D%0Acocoa+pulp+and+were+still+below+SNI+3719%3A2022%2C+which+was+102+CFU%2Fml.%0D%0AKeywords%3A+antioxidant+activity%2C+total+sugar%2C+total+microbes%2C+cocoa+pulp%2C+color%0D%0A%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+karakteristik+fisikokimia+dan+total%0D%0Amikroba+tahan+dingin+pada+pulpa+kakao+yang+berasal+dari+sumber+panen+berbeda.%0D%0APenelitian+dilakukan+dengan+Rancangan+Acak+Lengkap+(RAL)+non+faktorial%0D%0Adengan+perlakuan+perbedaan+sumber+panen+yaitu+Lampung+Barat%2C+Pesawaran%2C%0D%0APringsewu%2C+dan+Tanggamus.+Parameter+yang+diamati+adalah+total+gula%2C+warna%2C%0D%0Aaktivitas+antioksidan%2C+dan+total+mikroba+tahan+dingin.+Data+dianalisis+dengan%0D%0Akeragamannya+untuk+mengetahui+ada+atau+tidaknya+pengaruh+antar+perlakuan%2C+dan%0D%0Adiuji+lanjut+dengan+uji+BNJ+pada+taraf+5%25.+Hasil+penelitian+menunjukkan+bahwa%0D%0Asumber+panen+berbeda+pulpa+kakao+berpengaruh+nyata+terhadap+karakteristik%0D%0Apulpa+kakao%2C+tetapi+tidak+berpengaruh+nyata+terhadap+total+mikroba+tahan+dingin%0D%0Apulpa+kakao.+Sumber+panen+berbeda+nyata+terhadap+nilai+total+gula%2C+nilai%0D%0Akecerahan+(L*)%2C+nilai+kemerahan+(a*)%2C+nilai+kekuningan+(b*)%2C+dan+aktivitas%0D%0Aantioksidan.+Berdasarkan+perlakuan+beda+sumber+panen+pulpa+kakao%2C+Tanggamus%0D%0Amemiliki+perbedaan+nilai+total+gula+dengan+sumber+panen+lainnya%2C+sumber+panen%0D%0Adari+Tanggamus+dan+Pringsewu+memiliki+perbedaan+nilai+warna+kecerahan+(L*)%0D%0Adengan+sumber+panen+lainnya%2C+sumber+panen+dari+Lampung+Barat+dan+Pringsewu%0D%0Amemiliki+perbedaan+nilai+warna+kemerahan+(a*)+dengan+sumber+panen+lainnya%2C%0D%0Asumber+panen+dari+Pringsewu+memiliki+perbedaan+nilai+warna+kekuningan+(b*)%0D%0Adengan+sumber+panen+lainnya+serta+aktivitas+antioksidan+dari+pringsewu+dan%0D%0APesawaran+memiliki+perbedaan+dengan+wilayah+lainnya.+Nilai+total+mikroba+tahan%0D%0Adingin+tidak+berbeda+antar+keempat+sumber+panen+pulpa+kakao+dan+masih+berada%0D%0Adibawah+SNI+3719%3A2022+yaitu+sebesar+102+CFU%2Fml.%0D%0AKata+kunci%3A+aktivitas+antoksidan%2C+total+gula%2C+total+mikroba%2C+pulpa+kakao%2C+warna&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-03-12&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86874%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86874%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86874%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Shifa+Aulia+Wanda+%2C+Azizzah+++(2025)+KARAKTERISTIK+FISIKOKIMIA+DAN+TOTAL+MIKROBA+TAHAN+DINGIN+PULPA+KAKAO+(Theobroma+cacao+L.)+SEBAGAI+MEDIA+FERMENTASI+DARI+SUMBER+PANEN+BERBEDA.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.++++(Submitted)++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F86874%2F