PENGARUH PENAMBAHAN BAHAN PENGAWET PADA CUKO KENTAL SELAMA PENYIMPANAN

TENDRA NANDA, VERA and Sugito, Sugito and Syafutri, Merynda Indriyani (2021) PENGARUH PENAMBAHAN BAHAN PENGAWET PADA CUKO KENTAL SELAMA PENYIMPANAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine effect of preservative addition on the thick cuko during storage. This research was conducted in April 2020 until Maret 2021 at Agricultural Product Chemical Laboratory and Agricultural Microbiology Laboratory, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, Indralaya, South Sumatera. The research used non factorial completely randomized design with one treatment factor, namely addition of preservatives (sodium benzoate and calcium propionate) which consists of six levels. Each treatment was repeated 3 times. The parameters observed were physical (viscosity), chemical (total dissolved solids, pH), and microbiological (total plate count) characteristics. The results showed that preservative agent addition had a significant effects on viscosity (day 0 and 9) and total plate count (day 6) of thick cuko and no significant effect on total dissolved solids, pH and total plate count (day 0, 3, and 9 days of storage). The value of viscosity, total dissolved solids and total plate count tends to increased during 9 days of storage, while the pH tends to decreased during 9 days of storage. The best treatment was thick cuko with addition of 300 ppm sodium benzoate.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cuko kental, natrium benzoat, kalsium propionat
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Vera Tendra Nanda
Date Deposited:	16 Jun 2021 06:33
Last Modified:	16 Jun 2021 06:35
URI:	http://repository.unsri.ac.id/id/eprint/48188

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