CD Skripsi

Analisis Suhu Penyimpanan Terhadap Kualitas Produk Beberapa Varian Kopi Pro Yang Mengandung Bacillus cereus SN7

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This study aims to analyze the storage temperature on microbial growth in several pro coffee variants and analyze the storage temperature on the quality of pro coffee containing B. cereus SN7. The coffee variants used were original, latte, original jelly, latte jelly at temperatures of 10, 25 and 37°C for 7 days of storage . Microbial growth was observed using the Total Plate Count method, while the quality of pro coffee was analyzed using the Organoleptic Test. The results showed that low storage temperatures can inhibit microbial growth and maintain the quality of pro coffee. The lowest total number of microbes was found in the original variant with a storage temperature of 10°C with a value of 0,11×103 CFU/ml and the highest total number of microbes was found in the latte jelly variant with a storage temperature of 25°C with a value of 3476,67×103 CFU/ml. In the organoleptic test, the highest value was found in the latte variant coffee at a storage temperature of 10°C in the very like category with a value of 35% taste, 30% aroma and 30% color. The effect of temperature on the product quality of several pro coffee variants containing B. cereus SN7 showed a significant difference (p

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104114047

Penerbit

Pekanbaru : Uninersitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Ilmu Kelautan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104114047

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

ILMU KELAUTAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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