Skripsi

KARAKTERISTIK CUKO PEMPEK SELAMA PENYIMPANAN DENGAN PERBEDAAN BAHAN PENGASAM

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Penilaian

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This study aims to determine the effect of acidifying ingredients on the characteristics of cuko pempek during storage, this study uses a Randomised Complete Factorial Design (RCFD) with two treatment factors and repeated three times and uses quantitative descriptive methods in the TPC test. Factor A was the type of acidifier (tamarind, kandis acid, and key orange). Factor B is the length of storage time (0 days, 14 days, 21 days). The parameters observed were physical characteristics (viscosity), chemical characteristics (pH, total acid, total dissolved solid), and microbiological characteristics (Total Plate Count). The results showed that the type of acidifier, length of storage time, and their interaction significantly affected viscosity, pH, total acid, and total dissolved solid.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002852	T143133	T1431332024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1431332024

Publisher

Indralaya : ., 2024

Collation

ix, 128 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

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

KA

Other version/related

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