PERUBAHAN SIFAT MIKROBIOLOGI, KIMIA, DAN FISIK MANDAI CEMPEDAK (Artocarpus integar) SELAMA PENGOLAHAN

RIANDA, ALFIKA OKTA and Wijaya, Agus (2025) PERUBAHAN SIFAT MIKROBIOLOGI, KIMIA, DAN FISIK MANDAI CEMPEDAK (Artocarpus integar) SELAMA PENGOLAHAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to study changes in microbiological, chemical, and physical properties of mandai cempedak (Artocarpus integar) during processing using stir-frying method. The study used a non-factorial randomized group design (RAK). One factor was investigated, namely duration of stir-frying (0, 2, 4, 6, and 8 minutes). All experiments were carried out in triplicates. The following parameters were observed, including Lactic Acid Bacteria (LAB) population, colour (Lightness, Redness, Yellowness), moisture content, and pH value. The results showed that stir-frying time had significant effects on decrease in LAB population, Lightness (L*), Yellowness (b*) and moisture content; on the other hand, Redness (a*) and pH value increased significantly. Stir-frying for 8 minutes was considered as the best treatment since LAB population remained 6.43 Log CFU/mL.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bakteri Asam Laktat, Durasi Penumisan, Fermentasi, Mandai Cempedak.
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Alfika Okta Rianda
Date Deposited:	06 May 2025 02:53
Last Modified:	08 May 2025 08:17
URI:	http://repository.unsri.ac.id/id/eprint/171538

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