JANUAR TRIWIBOWO, NIM. 432014002 (2019) PERENDAMAN TAHU DALAM BERBAGAI PENAMBAHAN TEPUNG BUAH MAHKOTA DEWA (Phaleria macrocarpa (Scheff.) Boerl.) SEBAGAI BAHAN PENGAWET ALAMI TERHADAP MASA SIMPAN TAHU. Skripsi thesis, Universitas Muhammadiyah Palembang.

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Abstract

SUMMARY JANUAR TRIWIBOWO. Addition of Crown God Fruit Flour (Phaleria macrocarpa (Scheff.) Boerl.) As a Natural Preservative for the Age of Tofu. Guided by Dr Ade Vera Yani, S. P., M.Si and Idealistuti, S. P., M.Si This study aims to study the addition of crown god fruit flour (Phaleria macrocarpa (Scheff.) Boerl.) As a natural preservative to the shelf life of tofu. This research was conducted in January until June 2019 in the laboratory of the Faculty of Agriculture at the University of Muhammadiyah Palembang and the Industrial Research and Standardization Institute of Palembang The research method used was a Non Factorial Randomized Block Design. The research factor was the addition of crown god fruit flour (Phaleria macrocarpa (Scheff) Boerl.) Which consisted of six levels of treatment and repeated four times. Each treatment with the addition of crown dewa fruit powder 50 ppm (0.050g), 75 ppm (0.075g), 100 ppm (0.100g), 125 ppm (0.125g) and 150 ppm (0,150g). The parameters observed in this study, for chemical analysis are (pH) solutions and protein levels of tofu. Microbiological analysis with TPC (Total Plate Count) test. While the organoleptic test includes color and aroma with a hedonic test and tofu texture with a ranking to know test after 5 days of storage The results showed that the treatment of the addition of crown god fruit flour had a very significant effect on the value of pH, protein content and total microbes (TPC) on tofu during storage of 5 (five) days. The highest pH value and protein content and the lowest total microbial (TPC) were found in treatment M4 (addition of crown god fruit flour 125 ppm or 0.125g) with an average value of 6.43, 8.08% and 0.93x102 cells / g. While the treatment of M0 (without the addition of crown god fruit flour) has the lowest pH and protein content and the highest total microbes with an average value of 5.00, 5.66% and 2.73x102 cells / g The treatment of adding crown god fruit flour significantly affected color, aroma and elasticity The highest average level of preference for color, aroma and elasticity was found in treatment M4 (addition of crown god fruit powder 125 ppm or 0.125g) with an average value 4,10 and 4,10 (criteria favored by panelists) and average elasticity of 0.62 (elasticity criteria). The addition of crown god fruit flour in treatment M4 (addition of crown god fruit flour 125 ppm or 0.125g) to the tofu during storage of 5 (five) days resulted in visual observations of the same color and aroma with tofu before storage of 5 (five) days, soaking water and tofu is not slimy and there is no fungus on the surface of the tofu

Item Type:	Thesis (Skripsi)
Additional Information:	Pembimbing, Dr. Ade Vera Yani, S.P., M.Si 2. Idealisuti, S.P., M.Si
Subjects:	Ilmu Dan Teknologi Pangan > keamanan dan sanitasi pangan
Divisions:	Fakultas Pertanian > Teknologi Pangan (S1)
Depositing User:	Mahasiswa Fakultas Pertanian
Date Deposited:	13 Sep 2019 03:41
Last Modified:	13 Sep 2019 03:41
URI:	http://repository.um-palembang.ac.id/id/eprint/5053

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