?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PERUBAHAN+KADAR+PROTEIN%2C+pH%2C+DAN+SENSORI%0D%0AMINUMAN+PROBIOTIK+SARI+TEMPE+DALAM%0D%0AKEMASAN+YANG+BERBEDA+SELAMA+PENYIMPANAN+DINGIN&rft.creator=NUR+AINI+%2C+SAHARA+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Minuman+sari+tempe+dengan+diperkaya+probiotik+termasuk+pangan+fungsional%0D%0Aprobiotik+yang+dapat+memberikan+manfaat+kesehatan.+Penelitian+ini+bertujuan%0D%0Amengevaluasi+pengaruh+jenis+kemasan+(botol+kaca+dan+standing+pouch+alufoil%0D%0Aspout)+dan+lama+penyimpanan+dingin+(0%2C+4%2C+8%2C+dan+12+hari)+terhadap+kadar+protein%2C%0D%0ApH%2C+dan+sensori+minuman+probiotik+sari+tempe+dalam+menentukan+umur+simpan.%0D%0AMetode+penelitian+yang+digunakan+adalah+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+2+faktorial+dengan+3+ulangan%2C+kemudian+data+dianalisis+keragamannya%0D%0Adan+diuji+lanjut+DMRT+taraf+5%25.+Hasil+penelitian+menunjukkan+lama%0D%0Apenyimpanan+berpengaruh+sangat+nyata+terhadap+kadar+protein+dan+pH.+Selain%0D%0Aitu%2C+antar+perlakuan+berpengaruh+nyata+terhadap+sensori+(warna%2C+aroma%2C+rasa%2C+dan%0D%0Apenerimaan+keseluruhan).+Kadar+protein+berfluktuasi+dengan+penurunan+pada+hari%0D%0Ake-8+akibat+denaturasi+protein%2C+kemudian+meningkat+pada+penyimpanan+12+hari%0D%0Asebagai+akumulasi+protein+bahan+baku+dan+dinding+sel+mikroorganisme.+pH%0D%0Acenderung+menurun+seiring+waktu+penyimpanan+karena+aktivitas+mikroorganisme%0D%0Amenghasilkan+asam.+Perubahan+sensori+meliputi+perubahan+warna+pucat%2C+aroma%0D%0Akhas+fermentasi+semakin+kuat%2C+rasa+menjadi+asam+beralkohol%2C+dan+penerimaan%0D%0Akeseluruhan+netral.+Kemasan+botol+kaca+dengan+sifat+inert+dan+permeabilitas+yang%0D%0Arendah+lebih+efektif+mempertahankan+stabilitas+kadar+protein%2C+pH%2C+dan+sensori%0D%0Aminuman+probiotik+sari+tempe+dibandingkan+standing+pouch+alufoil+spout+dengan%0D%0Apendugaan+umur+simpan+optimal+adalah+8+hari.%0D%0AKata+kunci%3A+kadar+protein%2C+kemasan%2C+penyimpanan+dingin%2C+sari+tempe%2C+umur%0D%0Asimpan.%0D%0A%0D%0ATempeh+juice+beverages+with+probiotics+were+considered+functional+probiotic+foods%0D%0Athat+offered+health+benefits.+This+study+aimed+to+evaluate+the+effect+of+packaging%0D%0Atype+(glass+bottle+and+aluminum+foil+standing+pouch+with+a+spout)+and+cold+storage%0D%0Aduration+(0%2C+4%2C+8%2C+12+days)+on+protein+content%2C+pH%2C+and+sensory+properties+of%0D%0Aprobiotic+tempeh+juice+beverage+to+determine+its+shelf+life.+The+research+method%0D%0Aused+was+a+two-factorial+Randomized+Complete+Block+Design+(RCBD)+with+three%0D%0Areplications.+Data+underwent+analysis+of+variance+and+followed+by+a+DMRT+posthoc+test+at+a+5%25+significance+level.+The+results+showed+that+storage+duration+had+a%0D%0Avery+significant+effect+on+protein+content+and+pH.+Additionally%2C+there+was+a%0D%0Asignificant+effect+among+treatments+on+sensory+attributes+(color%2C+aroma%2C+taste%2C+and%0D%0Aoverall+acceptability).+Protein+content+fluctuated+during+storage+with+a+decreased%0D%0Aon+the+8th+day+due+to+protein+denaturation%2C+then+increased+at+12+days+of+storage+as%0D%0Aan+accumulation+of+raw+material+protein+and+microorganism+cell+walls.+pH+tended%0D%0Ato+decrease+over+time+because+the+activity+of+microorganisms+produced+acid.%0D%0ASensory+changes+included+a+paler+color%2C+a+stronger+fermentation+aroma%2C+an+acidic%0D%0Aalcoholic+taste%2C+and+overall+acceptance+was+neutral.+Glass+bottle+packaging+with%0D%0Ainert+properties+and+low+permeability+was+more+effective+in+maintaining+the+stability%0D%0Aof+protein+content%2C+pH%2C+and+sensory+of+probiotic+tempeh+juice+beverage+compared%0D%0Ato+the+aluminum+foil+standing+pouch+with+a+spout%2C+so+the+estimated+optimal+shelf%0D%0Alife+was+8+days.%0D%0AKeywords%3A+cold+storage%2C+packaging%2C+protein+content%2C+shelf+life%2C+tempeh+juice&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-05-28&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88444%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88444%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88444%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++NUR+AINI+%2C+SAHARA+++(2025)+PERUBAHAN+KADAR+PROTEIN%2C+pH%2C+DAN+SENSORI+MINUMAN+PROBIOTIK+SARI+TEMPE+DALAM+KEMASAN+YANG+BERBEDA+SELAMA+PENYIMPANAN+DINGIN.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F88444%2F