CD Skripsi

Studi Pemanfaatan Kulit Cempedak Dalam Pembuatan Mandai

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This study aims to assess the addition of some salt concentration in the fermentation mandai and get the best concentration of salt on the quality of the resulting mandai. Research carried out experiments using a randomized block design (RBD) with five treatments, namely: MG1 (2% salt solution); MG2 (4% salt solution); MG3 (6% salt solution); MG4 (8% salt solution) and MG5 (10% salt solution). Results showed that the concentration of salt solution significantly affected the pH value, total acid, moisture content, ash content, crude fiber content and texture mandai. MG3 concentration salt solution (saline 6%) resulted in a better mandai with a pH value of 4.09; total acid 0.06%, moisture 41.39%, ash 3.23%, crude fiber content of 4.65%, total lactic acid bacteria 8.89 log cfu/ml, less flavorful cempedak, soft texture and overall assessment is less preferred by the panelists.



Keywords: cempedak, fermentation and mandai

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03.113 (0043)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2013

Deskripsi Fisik

vii, 67 hlm.:ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03.113 (0043)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

Yurnalis

Versi lain/terkait

Lampiran Berkas

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