HERY, JHON (2008) PENGARUH KADAR GARAM TERHADAP RASA, AROMA, WARNA, TEKSTUR DAN TOTAL KOLONI BAKTERI PADA TEMPOYAK DURIAN (Durio zebithinus). Other thesis, University of Muhammadiyah Malang.
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Tempoyak is daging durian that was persevered with salt and saved on the jar or the other places. Tempoyak is used as spice of food and sambal. God tempoyak has characteristics: salty, sour, the color is yellow brownish, with sour smell, that different with the first time when durian combine with salt. The process of making tempoyak is done with simply way, so there is possibly microorganism that unused in making tempoyak process. Because of that, needed research that have aim to know the impact of giving salt content level differently to organoleptic nature of tempoyak (taste, smell, color, texture) and number of bacteria colony on tempoyak (Durio zebithinus). This research was used true experiment method. This research was done at biology laboratory, Muhammadiyah University of Malang, on 5th June – 4th May 2007. The treat of salt content is 10%, 20%, 30%, 40%, and 50%. Each treat added to every 100 gram daging durian. Tempoyak was made three times for all of salt content treat. The results of this research show that salt content has significant impact to organoleptic nature of tempoyak. High level of salt content results tempoyak that has salty taste, good smell, whitish color, and crude texture. Low level of salt content results sour taste, bad smell, the color exchange fast. Content of salt also has impact to number of bacteria colony. The higher level of salt content, the less number of bacteria colony. On contrary also, the lower level of salt content, the more number of bacteria colony.
|Item Type:||Thesis (Other)|
|Subjects:||Q Science > Q Science (General)|
|Divisions:||Faculty of Teacher Training and Education > Department of Biology Education|
|Depositing User:||Anggit Aldila|
|Date Deposited:||07 May 2012 03:44|
|Last Modified:||07 May 2012 03:44|
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