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ITS » Research Report » Kimia
Posted by dwi at 17/01/2008 18:10:03  •  9747 Views


PENGARUH KALDU DAN WAKTU FERMENTASI PADA KADAR NITROGEN FORMOL KECAP TEMPE

Author :
Sukesi, Ita Ulfin 




ABSTRAK

Telah diteliti pengaruh kaldu daging sapi dan waktu fermentasi terhadap kadar nitrogen formol moromi kecap tempe. Tempe diambil dari pasar tradisional diiris tipis dan dikeringkan sampai kadar air 5. Selanjutnya diberi kaldu daging sapi dengan konsentrasi 0 5 10 15 20 30 dan 40 dan ditambah larutan garam 18 sampai volume 1000 ml. Larutan ini difermentasi selama 8 minggu. Dari pengamatan didapatkan kadar nitrogen formol naik sampai waktu tertentu seiring dengan bertambahnya waktu fermentasi tetapi kadar kaldu tidak rnempengaruhi kadar nitrogen formol moromi kecap tempe.



KeywordsKecap tempe ; Kaldu daging sapi
 
Subject:  Fermentasi
Date Create: 17/01/2008
Type: Text
Format: pdf ; 27 pages
Language: Indonesian
Identifier: ITS-Research-3100005066036
Collection ID: 3100005066036
Call Number: ITS 664.024 Suk p


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