PENGARUH PERENDAMAN DALAM EKSTRAK DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI TAHU

NUGRAHA, SATRIA ADI and Wijaya, Agus (2022) PENGARUH PERENDAMAN DALAM EKSTRAK DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI TAHU. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of soaking in moringa leaf extract (Moringa oliefiera) on physical, chemical and microbiologiycal characteristics of tofu. This study used a nonfactorial completely randomized design (CRD) with five treatments and each treatment was repeated three times. The treatment factor in this study was concentration of moringa leaf extract (0, 5, 10, 15, and 20%). Parameters observed included physical characteristics (texture), chemical characteristics (moisture content, ash content, and pH content) and characteristics microbiologiycal (total plate count). The results showed that the cooking time had a significant effect on texture, ash content, pH content, and total plate count tofu. Sample tofu soaking in moringa leaf extract concentration 20% became with the lowest total microbial with 5,38 log CFU/g, 171,17 (gf) for texture level, 79,58% for the water content level, 5,20 for the pH level, and 0,83% for the ash content level.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tofu, Concentration moringa leaf extract, Preservative.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Satria Adi Nugraha
Date Deposited:	27 Jan 2023 02:41
Last Modified:	27 Jan 2023 02:41
URI:	http://repository.unsri.ac.id/id/eprint/87866

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