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PENGARUH LAMA PEMASAKAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGI SAMBAL BEKASAM

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Penilaian

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The objective of this research was to determine the effect of the cooking time of the bekasam chili sauce on the chemical and microbiological characteristics of the bekasam chili sauce. It is suspected that the cooking time will have a significant effect on the chemical and microbiological properties of the bekasam chili sauce. This study used a completely randomized non-factorial design with one treatment factor and was repeated three times. One treatment factor is cooking time (2, 4, 6, 8 and 10 minutes). Parameters observed in the bekasam chili sauce include the total population of lactic acid bacteria, water content, pH, and total acid. The results showed that the cooking time treatment had a significant effect on the total population of lactic acid bacteria, water content, pH, and total acid. Based on the characteristics of chemical and microbiological the bekasam chili sauce, the results of this study include water content in the range of 39.91% in treatment A5 (cooking time 10 minutes) to 59 ,94% in treatment A1 (cooking time 2 minutes), pH 4.19 in treatment A5 (cooking time 10 minutes) to 4.58 in treatment A1 (cooking time 2 minutes), and the total acid was roughly 0.76 in treatment A1 (cooking time 2 minutes) to 0.98 in treatment A5 (cooking time 10 minutes), and the population of lactic acid bacteria in the range of 5.48 to 7.70 log cfu/g. The conclusion of this study is that The cooking time of the sambal belacan for 4 minutes can minimize the decrease in the population of lactic acid bacteria in the bekasam chili sauce.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004611	T82486	T824862022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T824862022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 38 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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