Rukmini, Susilowati and Koesoemawardani, Dyah and Rizal, Samsul (2014) PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR. Jurnal Teknologi Industri dan Hasil Pertanian Volume 19 No.2, Juli 2014, 19 (2). pp. 137-148. ISSN 23024399

[img] Text
Makalah JTIHP Vol 19 No 2_2014_Rukmini dkk.PDF - Published Version

Download (206kB)
Official URL:


This research was aimed to determine the microbiological and chemical characteristics of rusip with the addition of liquid palm sugar during fermentation. Fermentation was carried out for 7 days and the observation was done after fermentation time of 0 hours (H1), 12 hours (H2), 24 hours (H3), 36 hours (H4), 2 days (H5), 3 days (H6), 4 days (H7), 5 days (H8), 6 days (H9) and 7 days (H10). To obtain rusip fermentation profiles, the data were presented descriptively in tables and graphs. Total lactic acid bacteria and lactic acid of rusip increased during fermentation, while pH, total fungi and total microbial decreased during fermentation. The chemical and microbiological characteristics of rusip on the seventh day of fermentation were pH of 5.97, total lactic acid bacteria of 8.04 log CFU/g, total fungi of 2.60 log CFU/g, total microbial of 9.87 log CFU/g, total lactic acid of 5.64% and total volatile nitrogen (TVN) of 109.07 mg N/100 g.

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSUL RIZAL
Date Deposited: 14 Feb 2020 07:00
Last Modified: 14 Feb 2020 07:00

Actions (login required)

View Item View Item