CD Skripsi

Pemanfaatan Rebung Betung (Dendrocalamus Asper) Dalam Pembuatan Pikel

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Pickle is the result of the processing of fruit and vegetables with the addition of salt and preserved in acid with or without the addition of sugar and spices as seasoning. The addition of salt in the making pickle expected to selectmicroorganisms that grow namely lactic acid bacteria. Lactic acid bacteria caninhibit the growth of spoilage bacteria and pathogens because of its ability toproduce a metabolite that can extend the shelf life pikcle. The purposes of the study were to determine the effect of adding variety salt concentrations in the fermentation of pickle bamboo shoots (Dendrocalamus asper) and to get a proper salt concentration on the quality of the resulting pickle. The research was conducted experimentally using completely randomized design (CRD) with 5 treatments and 3 repetitions. The treatments in this study were the concentration of salt solution consisting of G1 (salt solution 2%), G2 (salt solution 4%), G3 (salt solution 6%), G4 (salt solution 8%), G5 (salt solution 10%). Parameters observed were the degree of acidity (pH), total lactic acid bacteria, titrated total acid, ash, crude fiber, and HCN contents, assessment of sensory descriptive test and hedonic test of color, texture and aroma. The results showed that various concentration of salt significantly affected all parameters observed. The best treatment was G4 treatment with a concentration of 8% salt solution with a pH value of the result 3.74, total lactic acid bacteria 5,24 log CFU/ml, titrated total acid 0.20%, ash 1.86 %, crude fiber 1.03%, the levels of HCN 49.99 mg/100 g, sensory assessment pickel of bamboo shoots against a whitey color, texture rather hard, rather flavorful acid and overall assessment was like. Keywords : fermentation, pickle, bamboo shoots

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 116 (0089)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Pertanian., 2016

Deskripsi Fisik

xiii, 61 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 116 (0089)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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