Koesoemawardani, Dyah and marniza, marniza and Rizal, Samsul (2016) Penambahan Konsentrasi Gula Aren pada Joruk (Produk Ikan Fermentasi). In: Seminar Nasional Pengembangan Teknologi Pertanian 2016, 8 September 2016, Bandar lampung.

Preview

Text prosiding tektan polinela 2016.pdf Download (7MB) | Preview

Abstract

This study is determine the effect of different concentrations of brown sugar to the chemical properties, microbiological, and sensory on joruk. The treatment is concentration palm sugar 10% (G1), 15% (G2), 20% (G3), 25% (G4), 30% (G5), and 35% (G6) per weight of ingredients (w/w). Outputs were analyzed using the least significant difference test at 5% level. The results showed that the best treatment was obtained in 20% joruk with the addition of palm sugar that have the nature of chemistry and microbiology are better than the commercial joruk. The best criteria for chemical and microbiological joruk contain total lactic acid = 0.71%; pH = 5.43; water = 61.04%; total lactic acid bacteria = 10.19 log cfu / g; total microbial = 11.36 log cfu / g; fat 4.21%; ash = 10.29%; protein = 10.21%, and sensory joruk has brown crude (5.5 scale), the smell of fish (5.4 scale), and the appearance of the whole (6.8 scale), whereas mature joruk has a brown color with low intensity (3.2 scale), distinctive the smell of joruk (5.8 scale), saltiness (6.6 scale) and characteristic of joruk (4.4 scale) and the appearance is not intact (1.4 scale).

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/6454

Actions (login required)

View Item