Text

ALTERNATIFSUMBERASAMSARIBELIMBINGWULUH (Averrhora Bilimbi L.) DALAM PEMBUATAN CUKO PEMPEK

---

Penilaian

---

This research was conducted from August 2020 to June 2021 at the Chemical Laboratory of Agricultural Products and the Microbiology Laboratory of Agricultural Technology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. The objective of this research was to determine the effect of adding wuluh starfruit juice (Averrhoa bilimbli L.) to the chemical and microbiology of the pempek souce produced. This research used a non-factorial completely randomized design (CRD) consisting of 5 levels of treatment factors that is A0 = tamarind 1.0% (w/w), A1 = starfruit juice 1.0% (w/w), A2 = juice starfruit 1.5% (w/w), A3 = starfruit juice 2.0% (w/w), and A4 = starfruit juice 2.5% (w/w), each repeated three times time. Parameters observed in this research included total acid, pH, and total plate number (ALT). The results showed that the addition of starfruit (Averrhoa bilimbi L.) in the manufacture of pempek sauce significantly affected total acid, pH on day 1, pH on day 2, pH on day 3, and ALT on day 3. Pempek sauce with A4 treatment is the best treatment.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004184	T61403	T614032021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T614032021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xiv, 32 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

668.607

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Bahan Kimia

Specific Detail Info

-

Statement of Responsibility

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment