Skripsi

PENGARUH LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK KIMIA KEMBUHUNG

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Penilaian

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his research has purpose to the effect of the length of fermentation time on the chemical characteristics of kembuhung. This research was conducted using Completely Randomized Design (CRD). By looking at the treatment of various lengths of fermentation, namely Fermentation for 2 days, 3 days, 4 days and repeated three times. Parameters observed included amino acid content consisting of 15 types of amino acids and chemical parameters including protein, water, ash content, and acidity (pH) tests. The value of the degree of acidity is significantly different from 5.45 to 4.92. The duration of fermentation on chemical characteristics was not significantly different from water content 65.39%-71.07% and ash content 2.23%-2.11% and was significantly different from protein 24.9%-19.79%. The highest amino acids are glutamic acid and aspartic acid while the lowest amino acids are histidine. Overall, the amino acid composition decreased with increasing fermentation time. Fermentation of bloating for 2 days at pH value, chemical composition of protein, water, and ash is the best fermentation compared to fermentation for 3 and 4 days. and the duration of relapse of fermentation in the community is appropriate.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001940	T56784	T567842021	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T567842021

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2021

Collation

xi, 23 hlm.; ilus., tab: 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Kembuhung

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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