Fathurrozi, Sherenita Azizah (2024) Pengaruh Konsentrasi Garam dan Lama Fermentasi Terhadap Karakteristik Kimia dan Organoleptik Terasi Nabati Bubuk dari Tempe. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Terasi is an Indonesian fermented product made from shrimp or fish. The raw materials derived from fishery products make terasi unable to be consumed by people who are allergic to fishery products and vegetarian communities. Therefore, it is necessary to develop terasi made from plant-based ingredients to reach the wider community. One of the ingredients that can be utilized as raw material for terasi analogue is tempeh. In making terasi, it is necessary to pay attention to the concentration of salt and the length of fermentation used in order to produce shrimp paste with good quality. This study aims to determine the effect of salt concentration and fermentation duration on the chemical characteristics and glutamic acid content of powdered terasi analogue from tempeh. This research design used a completely randomized design (CRD) consisting of two factors, namely salt concentration (2, 4, and 6%) and fermentation duration (5, 10, 15 days). The data obtained were analyzed using ANOVA and further tests using DMRT were carried out if there were significant differences in the results. The results showed that there was a significant interaction (p≤0.05) in the parameters of total lactic acid bacteria, water content, and color organoleptic test, while the parameters of ash content, salt content, soluble protein content, glutamic acid content, and aroma organoleptic test did not have a significant interaction (p≥0.05). The best treatment in this study was 2% salt concentration and 15 days of fermentation which produced powdered terasi analogue with moisture content of 7.44%; ash 7.49%; salt 4.45%; soluble protein 16.18%; glutamic acid 0.32%; pH value 5.51; total lactic acid bacteria (LAB) 6.52 Log CFU/g; total E.coli bacteria 2.34 Log CFU/g; and organoleptic test of color 3.96 and aroma 4.68.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Sherenita Azizah Fathurrozi | ||||||||||||
| Date Deposited: | 31 May 2024 02:33 | ||||||||||||
| Last Modified: | 31 May 2024 02:33 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23660 |
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