Firlaely, Nadhita Sania Dewi (2026) Pengaruh Konsentrasi Pediococcus acidilactici FNCC 0110 Dan Lama Fermentasi Terhadap Karakteristik Fisikokimia Kupang Fermentasi Sebagai Bahan Baku Petis. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
The use of lactic acid bacteria (LAB) as starters can enrich flavor‑aroma profiles and produce bacteriocins that inhibit spoilage bacteria. This study aimed to determine the effects of Pediococcus acidilactici FNCC 0110 starter concentration and fermentation duration on the physicochemical characteristics of fermented kupang used as raw material for petis. The experiment employed a Completely Randomized Design (CRD) with a 2‑factor factorial pattern, each factor at three levels, totaling 10 treatments including one control: Pediococcus acidilactici FNCC 0110 starter concentrations (2.5%, 5%, and 7.5%) and fermentation durations (1, 7, and 14 days). Analysis of variance (ANOVA) was performed on the data at a 5% confidence level. When significant differences were detected, further comparisons were conducted using Duncan’s Multiple Range Test (DMRT) at the 5% level. Results showed a significant interaction between treatments for total LAB, glutamic acid content, and aspartic acid content in fermented kupang; each treatment factor also differed significantly for these three parameters. Conversely, for pH, degree of hydrolysis, and soluble protein there were no interactions between treatments, although each factor individually showed significant differences. For moisture content of fermented kupang, no interaction or significant differences between treatment factors were observed. A significant interaction between treatments was found for ash content and fat content of kupang petis; each treatment factor also differed significantly for these two parameters. In contrast, moisture, protein, and carbohydrate contents showed no interaction between treatments and no significant differences between factors.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Nadhita Sania Dewi Firlaely | ||||||||||||
| Date Deposited: | 22 Jul 2026 08:13 | ||||||||||||
| Last Modified: | 23 Jul 2026 01:05 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/57421 |
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