KARAKTERISTIK CUKO PEMPEK SELAMA PENYIMPANAN DENGAN PERBEDAAN BAHAN PENGASAM

DESVIANA, DEVI and Syaiful, Friska (2024) KARAKTERISTIK CUKO PEMPEK SELAMA PENYIMPANAN DENGAN PERBEDAAN BAHAN PENGASAM. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of acidifying ingredients on the characteristics of cuko pempek during storage, this study uses a Randomised Complete Factorial Design (RCFD) with two treatment factors and repeated three times and uses quantitative descriptive methods in the TPC test. Factor A was the type of acidifier (tamarind, kandis acid, and key orange). Factor B is the length of storage time (0 days, 14 days, 21 days). The parameters observed were physical characteristics (viscosity), chemical characteristics (pH, total acid, total dissolved solid), and microbiological characteristics (Total Plate Count). The results showed that the type of acidifier, length of storage time, and their interaction significantly affected viscosity, pH, total acid, and total dissolved solid.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cuko pempek, bahan pengasam, lama penyimpanan
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Devi Desviana
Date Deposited:	05 Apr 2024 01:57
Last Modified:	05 Apr 2024 01:57
URI:	http://repository.unsri.ac.id/id/eprint/143133

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