Ladensi, Mayang Agil (2024) Pengaruh Konsentrasi Garam dan Lama Fermentasi Terhadap Karakteristik Fisikokimia dan Kandungan Asam Glutamat Terasi Nabati Berbahan Dasar Tempe Gembus. Undergraduate thesis, UPN Veteran Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (COVER)
19033010003-COVERR.pdf Download (2MB) |
|
Text (BAB I)
19033010003-BAB I.pdf Download (213kB) |
|
Text (BAB II)
19033010003-BAB II.pdf Restricted to Repository staff only until 16 July 2026. Download (472kB) | Request a copy |
|
Text (BAB III)
19033010003-BAB III.pdf Restricted to Repository staff only until 16 July 2026. Download (287kB) | Request a copy |
|
Text (BAB IV)
19033010003-BAB IV.pdf Restricted to Repository staff only until 16 July 2026. Download (338kB) | Request a copy |
|
Text (BAB V)
19033010003-BAB V.pdf Download (203kB) |
|
Text (DAFTAR PUSTAKA)
19033010003-DAFTAR PUSTAKA.pdf Download (290kB) |
|
Text (LAMPIRAN)
19033010003-LAMPIRAN.pdf Restricted to Repository staff only until 16 July 2026. Download (1MB) | Request a copy |
Abstract
Shrimp paste is a type of food flavoring ingredient that has a distinctive smell, the result of fermenting shrimp or fish using salt. The basic ingredients of shrimp paste, namely shrimp and fish, contain animal protein which causes allergies in some people. Therefore, it is necessary to develop shrimp paste products made from vegetable ingredients. One ingredient that can be used as raw material for vegetable shrimp paste is tempe gembus.The purpose of this study was to evaluate and determine the best treatment for salt concentration and fermentation time on the physicochemical characteristics and glutamic acid content of vegetable shrimp paste made from tempe gembus. The research method used a completely randomized design (RAL) which consisted of two factors, namely salt concentration (2%, 4% and 6%) and fermentation time (5, 10 and 15 days). The data obtained were analyzed using ANOVA (Analysis of Variance) with a confidence level of 95%. If there is a significant difference, a further test is carried out using the 5% DMRT (Duncan Multiple Range Test) method. The research results showed that the best treatment was based on organoleptic tests of aroma (4.08) and color (4.12), namely the 4% salt concentration treatment and fermentation time of 15 days. This treatment produces vegetable shrimp paste with the characteristics of a water content of 3.6%, ash content of 16.09%, salt content of 12.62%, pH value of 5.47, dissolved protein content of 7.24%, total lactic acid bacteria (LAB) of 5.8 log cfu/gr, glutamic acid of 0.23%, E. coli 8.6 cfu/gr.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Mayang Agil Ladensi | ||||||||||||
| Date Deposited: | 16 Jul 2024 06:05 | ||||||||||||
| Last Modified: | 16 Jul 2024 06:05 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/26171 |
Actions (login required)
 |
View Item |