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PENGARUH PENAMBAHAN BAHAN PENGAWET PADA CUKO KENTAL SELAMA PENYIMPANAN

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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.

Availability
Inventory Code Barcode Call Number Location Status
2107002350T48188T481882021Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T481882021
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 66 hlm. : ilus. ; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
668.607
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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