Koesoemawardani, Dyah and Yuliana, Neti (2015) SIFAT KIMIAWI DAN MIKROBIOLOGI RUSIP SELAMA FERMENTASI DENGAN KONSENTRASI GARAM YANG BERBEDA. In: Seminar Nasional dan Pameran Produk Pangan 2015, 20-21 Oktober 2015, Semarang.

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Abstract

Differences in the addition of salt to given effect to its characteristics of Rusip both chemical and microbiological properties . This study were aims to determine the chemical and microbiological properties of Rusip the fermentation time and concentration of salt were best. Treatment arranged in a factorial randomized block design with three replications First factor were concentrations of salt 0 % , 10 % , 15 % , 20 % and 25 % , while the second factor were long fermentations ( 0 , 2 , 4 , 6 , 8 , 10 , 12 , 14 days ) . Rusip fermented for 8 days and the addition of salt as much as 20 % was the best Rusip with the following characteristics water content of 67.27 % , 5.74 pH , salinity 19.48 % , 5.78% reducing sugar , total lactic acid bacteria 11 , 53 log cfu / g and a total molds 5.79 log cfu/ g .

Item Type:	Conference or Workshop Item (Paper)
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	DYAH KOESO
Date Deposited:	15 Feb 2018 04:14
Last Modified:	15 Feb 2018 04:14
URI:	http://repository.lppm.unila.ac.id/id/eprint/6455

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