Studi Pemanfaatan Kulit Cempedak Dalam Pembuatan Mandai

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dc.contributor.authorArianti, Dewi
dc.contributor.authorYusmarini
dc.contributor.authorPato,Usman
dc.date.accessioned2013-06-11T02:50:36Z
dc.date.available2013-06-11T02:50:36Z
dc.date.issued2013-06-11
dc.descriptionDewi Arianti.Jur.2013en_US
dc.description.abstractThis 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 and crude fiber content. 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 % and total lactic acid bacteria 8.89 log cfu/ml.en_US
dc.description.sponsorshipen_US
dc.identifier.otherarnalis
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/3662
dc.language.isootheren_US
dc.subjectcempedaken_US
dc.subjectfermentationen_US
dc.subjectmandaien_US
dc.titleStudi Pemanfaatan Kulit Cempedak Dalam Pembuatan Mandaien_US
dc.typestudent Paper Post Degreeen_US

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