PENGGUNAAN BAKTERI ASAM LAKTAT DARI TEMPOYAK PADA FERMENTASI SARI BUAH NANAS DENGAN PENAMBAHAN JENIS DAN KONSENTRASI SUMBER NITROGEN YANG BERBEDA

LENA, AGUS and Malahayati, Nura and Widowati, Tri Wardani (2006) PENGGUNAAN BAKTERI ASAM LAKTAT DARI TEMPOYAK PADA FERMENTASI SARI BUAH NANAS DENGAN PENAMBAHAN JENIS DAN KONSENTRASI SUMBER NITROGEN YANG BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to study the influence of different types and concentrations of nitogen (N) sources to Chemical, microbiology, and organoleptic characteristics of fermented pineapple juice by lactic acid bacteria (LAB). The research was conducted at Chemical Laboratory of Agricultural Product and Microbiology Laboratory on December 2005 until March 2006. The research was arranged in a Factorial Randomized Complete Design with two treatments and three replications. The first treatment was the concentration of N sources (0,25%, 0,50%, 0,75% and 1,00%), and the second treatment was the type of N sources (mungbean extract, skimmed milk, and ammonium sulfate). The parameters were total-N content, pH, Brix value, microorganism total, and hedonic test. The results showed that N sources had significant effect on pH while types and concentrations of N had significant effect on Brix value, total colony of microorganism was only influenced by N concentrations. Hedonic test result showed that panelists liked the colour, odor, and taste of the fermented pineapple juice.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bakteri Asam Laktat, Tempoyak, Buah Nanas
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:	Ichlasyah Aisyah
Date Deposited:	22 Apr 2025 08:39
Last Modified:	22 Apr 2025 08:39
URI:	http://repository.unsri.ac.id/id/eprint/170445

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