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

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003747	T79324	T793242022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T793242022

Publisher

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

Collation

xv, 42 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

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)

Prodi Teknologi Hasil Pertanian
Teknologi pembuatan gmakanan dari buah-buahan

Specific Detail Info

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Statement of Responsibility

SEPTA

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