ANALISA SIFAT FISIK, KIIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK TERHADAP SAMBAL TEMPOYAK MENTAH

TARIGAN, ELVINA and Wijaya, Agus and Widowati, Tri Wardani (2020) ANALISA SIFAT FISIK, KIIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK TERHADAP SAMBAL TEMPOYAK MENTAH. Undergraduate thesis, Sriwijaya University.

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Abstract

The obejctive of the research was to determine Analysis of Physical, Chemical, Microbiological and Organoleptic Characteristics of Uncooked Tempoyak Sauce. The purpose of this study was to determine the effect of garlic and shallot addition on physical, chemical, and microbiological characteristic of uncooked tempoyak sauce. This research was conducted in November 2019 until July 2020 in the Laboratory of Agricultural Product Chemistry, Laboratory of Agricultural Product Microbiology and Sensory Laboratory of the Departemet of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This Study used a non factorial Complete Randomized Design (CRD) with six treatments and each treatment was repeated three times. The data obtained will be processed using diversity analysis (ANOVA), the treatments that significant effect are further tested using the 5% Honestly Significant Difference test and for the hedonic data further test using Friedman-Conover. The treatment given is the addition of different concentrations of garlic and shallot. Observed parameters included physical (viscosity), chemical (water content, water activity and pH values), microbiological (population of lactic acid bacteria, LAB) and sensory (hedonic test) characteristics. The result showed that addition of garlic and shallot are not real impact on viscosity, Aw, and water content of uncooked tempoyak sauce, but that addition of garlic and shallot are have a real impact on pH of uncooked temoyak sauce. A decrease in Aw of uncooked tempoyak sauce to 0.7 can be caused by osmophilic microbial contamination such us yeast that are able to grow at Aw to 0.6. The addition of garlic and shallot causes a decrease in BAL population to 10^5 on uncooked tempoyak sauce.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tempoyak sauce, Garlic, Shallot, and Lactic acid bacteria.
Subjects:	T Technology > TP Chemical technology > TP500-660 Fermentation industries. Beverages. Alcohol
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 7342 not found.
Date Deposited:	18 Aug 2020 04:09
Last Modified:	18 Aug 2020 04:09
URI:	http://repository.unsri.ac.id/id/eprint/32982

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