Rohmah, Ridha Aulia (2023) Pengaruh Jenis Media Fermentasi (Air,Air Tajin, Air Kelapa Tua) Dan Konsentrasi Garam Terhadap Karakteristik Asinan Semanggi. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Pickled clover is one of various fermented food from vegetablesand consumed raw. Pickles is a product of lactic acid fermented which is influenced by various factors, namely salt concentration, Microaerophilic conditions, temperature, nutrients in the fermentation media and the availabilityof LAB. The purpose of this study is to determine the effect of using fermentation media (water,starch water and coconut water) and salt concentration on the characteristic of pickled clover namely pH value, total titrated acid, total lactic acid bacteria, phytochemical compounds, antioxidant activity IC50, lead content, organoleptic by scoring test. The experimental design used a randomized block design eith two factors, the factor I was the use of fermentation media (water, starch water and coconut water) and the factor II was the salt concentration (3%,5%,7%). The data were analyzed using ANOVA and furthur test was carried out by DMRT with a 5% confidence level. Pickled clover with strach water fermentation media and 3% salt concentration is the best treatment with pH value 3,56, total tritrated acid 0,2%, total lactic acid bacteria 6,16 log cfu/ml, antioxidant activity IC50 37,18 ppm,lead content 0,13 ppm and contains phytochemical compounds of flavonoids and saponin. The result of the organoleptic test with the scoring test showed an average color score of 3,19 (grren slightly brownish); flavours 4,29 (salty and sour) ; aroma 3,19 (sour); texture 3,57 (soft)
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Ridha Aulia Rohmah | ||||||||
| Date Deposited: | 24 Jan 2023 03:24 | ||||||||
| Last Modified: | 24 Jan 2023 03:24 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/11504 |
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