Skripsi

PENGARUH PERENDAMAN DALAM EKSTRAK DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI TAHU

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Penilaian

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The objective of this research was to determine the effect of soaking in moringa leaf extract (Moringa oliefiera) on physical, chemical and microbiologiycal characteristics of tofu. This study used a nonfactorial completely randomized design (CRD) with five treatments and each treatment was repeated three times. The treatment factor in this study was concentration of moringa leaf extract (0, 5, 10, 15, and 20%). Parameters observed included physical characteristics (texture), chemical characteristics (moisture content, ash content, and pH content) and characteristics microbiologiycal (total plate count). The results showed that the cooking time had a significant effect on texture, ash content, pH content, and total plate count tofu. Sample tofu soaking in moringa leaf extract concentration 20% became with the lowest total microbial with 5,38 log CFU/g, 171,17 (gf) for texture level, 79,58% for the water content level, 5,20 for the pH level, and 0,83% for the ash content level.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307003405	T87866	T878662023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T878662023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 38 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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