Skripsi

PERUBAHAN SIFAT MIKROBIOLOGI, KIMIA, DAN FISIK MANDAI CEMPEDAK (Artocarpus integar) SELAMA PENGOLAHAN

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Penilaian

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This study aimed to study changes in microbiological, chemical, and physical properties of mandai cempedak (Artocarpus integar) during processing using stir-frying method. The study used a non-factorial randomized group design (RAK). One factor was investigated, namely duration of stir-frying (0, 2, 4, 6, and 8 minutes). All experiments were carried out in triplicates. The following parameters were observed, including Lactic Acid Bacteria (LAB) population, colour (Lightness, Redness, Yellowness), moisture content, and pH value. The results showed that stir-frying time had significant effects on decrease in LAB population, Lightness (L*), Yellowness (b*) and moisture content; on the other hand, Redness (a*) and pH value increased significantly. Stir-frying for 8 minutes was considered as the best treatment since LAB population remained 6.43 Log CFU/mL.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002448	T171538	T1715382025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1715382025

Publisher

Indralaya : ., 2025

Collation

xii, 66 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

582.120 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Karakteristik Buah Cempedak

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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