PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK FISIK DAN MIKROBIOLOGIS MAKSUBA KOJO LAPIS

HAYATI, SRI and Sugito, Sugito and Wijaya, Agus (2020) PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK FISIK DAN MIKROBIOLOGIS MAKSUBA KOJO LAPIS. Undergraduate thesis, Sriwijaya University.

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Abstract

The Objective of this research was to determine the effects of preservatives addition on physical and micobiological characteristics of maksuba-kojo layer cake. The research used a Factorial Completely Randomized Design with 2 treatment factors, namely preservative agents (calcium propionate, potassium sorbate, cinnamon powder) and their concentration (1 and 2 g). All experiments were conducted in triplicates. The observed parameters were physical characteristics (colour, including lightness, redness/greenness, and yellowness; and hardness) and microbiological characteristics (total plate count, total mold and yeast, and Escherichia coli content). Samples were collected at day 1, 5, 10 and 15). The result showed that preservative agent addition has significant effects on maksuba cake (lightness (day 1, 5, 10 and 15) , redness (day 1, 5, 10 and 15), yellowness (day 1, 5, 10 and 15)); kojo cake (lightness (day 1, 5, 10 and 15), greenness (day 1, 5, 10 and 15), yellowness (day 1, 5, 10 and 15); and hardness, total plate count and total mold and yeasts of maksuba-kojo layer cake. On the other hand, concentration of the preservative agents showed significant effects on maksuba cake ( lightness (day1, 5), redness (day 15), yellowness (day 1, 5)), and hardness, total plate count, and total mold and yeast of maksuba-kojo layer cake. Furthermore, interaction of the two factors had significant effects on maksuba cake (lightness (day 1, 5, 10, and 15), redness (day 1,), yellowness (day 1, 5, 15)), kojo cake (lightness (day 1, 10, 15), greenness (day 1,), yellowness (day 1)). The best treatment was maksuba-kojo layer cake with potassium sorbate 2 g addition.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: maksuba kojo lapis, kalsium propionat, kalium sorbat, kayu manis
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Sri Hayati
Date Deposited: 24 Jul 2020 08:08
Last Modified: 24 Jul 2020 08:08
URI: http://repository.unsri.ac.id/id/eprint/31719

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