CD Skripsi

Efektifitas Buah Asam Kandis (Garcinia Diocia Blume) Sebagai Bahan Penggumpal Dan Pengawet Pada Produk Tahu

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The purpose of this study was to obtain the best concentration from kandis acid as a coagulant agent and preservative in tofu product. This research used a Completely Randomized Design with six treatments and three replications, followed by Duncan’s New Multiple Range Test at level 5%. The treatment of this research were AK1 (the concentration of the kandis acid solution 7,5%), AK2 (the concentration of the kandis acid solution 10,0% ), AK3 (the concentration of the kandis acid solution 12,5%), AK4 (the concentration of the kandis acid solution 15,0%), AK5 (the concentration of the kandis acid solution 17,5%) and AK6 (the concentration of the kandis acid solution 20,0%). The analysis observed were acidity (pH), protein, total bacteria, descriptive and hedonic sensory tests of taste, color and softness. The best treatment of this research was the concentration of 15% kandis acid solution which has acidity level (pH) of 4.58, protein 15.65%, total bacteria 8.22 Cfu/ml, taste not sour, slightly color and slightly soft texture.
Keyword : kandis acid, tofu, coagulant agent, preservative

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0056)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

ix, 49 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0056)

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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