PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIA PADA TEMPOYAK SELAMA PENGOLAHAN MENJADI SAMBAL TEMPOYAK

GUMAY, M. RESYAH ARYA and Wijaya, Agus (2022) PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIA PADA TEMPOYAK SELAMA PENGOLAHAN MENJADI SAMBAL TEMPOYAK. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031281823030.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41231_05031281823030_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
Preview	Text RAMA_41231_05031281823030_0012086803_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB) | Preview
	Text RAMA_41231_05031281823030_0012086803_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (250kB) | Request a copy
	Text RAMA_41231_05031281823030_0012086803_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (500kB) | Request a copy
	Text RAMA_41231_05031281823030_0012086803_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (279kB) | Request a copy
	Text RAMA_41231_05031281823030_0012086803_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (218kB) | Request a copy
	Text RAMA_41231_05031281823030_0012086803_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (351kB) | Request a copy
	Text RAMA_41231_05031281823030_0012086803_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (630kB) | Request a copy

Abstract

This research aims to determine the effect of cooking time on the microbiological and chemical properties of tempoyak sauce. This study used a non-factorial completely randomized design (CRD) with five treatments and each treatment was repeated three times. The treatment factor in this study was the cooking time of the tempoyak sauce (cooking for 0, 2, 4, 6, and 8 minutes). Parameters observed included microbiological properties (population of lactic acid bacteria), and chemical properties (moisture content, pH, and total acid). The results showed that the cooking time had a significant effect on the population of lactic acid bacteria, water content, pH, and total acid. Sambal tempoyak with cooking for 0 minutes became the sample with the largest population of lactic acid bacteria with 6,36 Log CFU/ml, 76.36% for the water content level, 3.80 for the pH level, and 1.08 for the total acid level. Decreased population of lactic acid due to the influence of heating time.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bakteri Asam Laktat, Fermentasi, Pemasakan, Sambal Tempoyak, Tempoyak
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	M. Resyah Arya Gumay
Date Deposited:	21 Sep 2022 05:32
Last Modified:	21 Sep 2022 05:32
URI:	http://repository.unsri.ac.id/id/eprint/79324

Actions (login required)

View Item