MUHAMMAD ISNAIM, NIM. 432014012 (2019) APLIKASI DAGING BUAH MAHKOTA DEWA (Phaleria macrocarpa (Scheff.) Boerl.) SEBAGAI PENGAWET ALAMI PADA CUKO PEMPEK. Skripsi thesis, Universitas Muhammadiyah Palembang.

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Abstract

MUHAMMAD ISNAIM. Application of the Crown Fruit Meat of the God (Phaleria macrocarpa (Scheff.) Boerl.) As a Natural Preservative in Pempek Cuko. Supervised by Dasir and Ade Vera Yani. This study aims to determine the physical, chemical and organoleptic characteristics of Pempek cuko after the storage period. This study Alhamdulillah was conducted in November 2018 until August 2019 in the laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Palembang Center for Industrial Research and Standardization Laboratory. The research method used was a Non Factorial Randomized Block Design. The research factor was the treatment of the addition of the extract of the fruit extract of the crown of the god (Phaleria macrocarpa (Scheff) Boerl.) As a preservative ingredient of cempek pempek consisting of six levels of treatment and was repeated four times. Each treatment of the addition of the crown god fruit powder extract are: D0 (without the addition of the crown god fruit powder extract), D1 (Adding the crown god powder fruit extract 5 ml / 500 ml), D2 (Adding the crown god fruit powder extract 10 ml / 500 ml), D3 (addition of crown god fruit extract 15 ml / 500 ml), D4 (addition of crown god flour extract 20 ml / 500 ml) and D5 (addition of crown god flour extract 25 ml / 500 ml). The parameters observed in this study, for chemical analysis with the pH and total acid tested before and after storage for 25 days. Microbiological analysis with TPC (Total Plate Count) test after 25 days of storage. While organoleptic tests include aroma and taste using the Duo Trio Test method on cempek pempek after storage for 25 days. The addition of crown god fruit extract did not significantly affect the pH and total acid of cempek pempek before storage for 25 days. The highest pH value and the lowest total acid were in the D5 treatment with an average value of 5.00 and 0.610%. The addition of the extract of the extract of the crown god fruit was very significant on the pH, total acid and total microbial (TPC) of cempek pempek after 25 days storage. The highest pH value and the lowest total acid were in the D5 treatment with an average value of 4.53 and 0.989%. The addition of the extract of the crown god fruit extract was very significant on the total microbial (TPC) of cempek pempek after storage for 25 days. The lowest total number of microcoba in the D5 treatment (addition of 25 ml / 500 ml crown god fruit extract) with an average value of 0.83 x 102 cells / g. The addition of crown god fruit extract as a natural preservative to the taste and aroma of pempek cuko during storage for 25 days was not significantly different from the comparison of pempek cuko before storage without the addition of natural preservatives.

Item Type:	Thesis (Skripsi)
Additional Information:	Pembimbing, 1. Ir. Dasir, M.Si 2. Dr. Ade Vera Yani SP, M.Si
Uncontrolled Keywords:	Application of the Crown Fruit Meat of the God (Phaleria macrocarpa (Scheff.) Boerl.) As a Natural Preservative in Pempek Cuko.
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 03:50
Last Modified:	13 Sep 2019 03:50
URI:	http://repository.um-palembang.ac.id/id/eprint/5054

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