PENGARUH LAMANYA FERMENTASI TERHADAP KUALITAS FISIK JUS LIMBAH PASAR

AZIZ, ADJIE TOMTOWI and Sandi, Sofia (2022) PENGARUH LAMANYA FERMENTASI TERHADAP KUALITAS FISIK JUS LIMBAH PASAR. Undergraduate thesis, Sriwijaya University.

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Abstract

Market vegetable waste is the remains of vegetables that are not sold, the result of weeding or parts of vegetables that are not used for human consumption. So far,market vegetable waste has become a source of problems for efforts to achieve cleanliness and public health and also has high water content. To take advantage of this vegetable waste, it is necessary to do fermentation. Fermentation is a process carried out by microorganisms whose purpose is to increase the nutritional value and change the texture. The purpose of this study was to determine the effect of fermentation time on the physical quality of market waste juice. This research was carried out from September to November 2021 at the Animal Feed and Nutrition Laboratory, Animal Husbandry study program,Department of Animal Technology and Industry, Sriwijaya University. This study used a fermentation method with cabbage, mustard greens, carrots, and tomatoes as well as 8% salt fermentation additives and 7.7% molasses. This research uses a descriptive method. with 4 treatments and 5 replications. The treatments consisted of: P0 (fermentation duration 0 days), P1 (fermentation duration 6 days), P2 (12 days fermentation time), P3 (fermentation duration 18 days). The observed variables were the physical quality, duration of fermentation of market waste (color, odor, texture). The research can be concluded that the duration of fermentation of waste juice for 6 days has good physical quality

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Limbah pasar, warna, bau, tekstur, Lamanya fermentasi
Subjects:	S Agriculture > SF Animal culture > SF94.5-99 Feeds and feeding. Animal nutrition
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Adjie Tamtowi Aziz
Date Deposited:	26 Jul 2022 03:27
Last Modified:	26 Jul 2022 03:27
URI:	http://repository.unsri.ac.id/id/eprint/74662

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