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EVALUASI PEMBERIAN KONSENTRASI SLURRY YANG BERBEDA TERHADAP pH DAN SUHU PADA RESIRKULASI KULIT KOPI DIGESTER SISTEM DISKONTINYU

Handaka, Yoyok Rudi (2018) EVALUASI PEMBERIAN KONSENTRASI SLURRY YANG BERBEDA TERHADAP pH DAN SUHU PADA RESIRKULASI KULIT KOPI DIGESTER SISTEM DISKONTINYU. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

This study aims to determine the changes in pH and temperature profile by giving different slurry concentration in a continuous digester system. The material used in this study is as much as 4320 grams of coffee skin that is divided into 12 drums each drum containing 360 grams of coffee skin. Starter used in this study is a slurry of coffee and leather marinade rumen fluid, each drum containing 3 liters of slurry. Giving a different slurry concentrations to pH and temperature on the skin recirculation coffee in the digester system is an experimental discontinuous quantitative descriptive consisting of 3 treatments and 4 replications. Temperatures were obtained from this study with different concentrations of P1 (slurry concentration of 0%), P2 (slurry concentration of 25%) and P3 (slurry concentration of 50%) did not affect the change or an increase in the temperature during fermentation, fermentation in the digester temperature fluctuations caused by the ambient temperature. The degree of acidity (pH) resulting from the fermentation process Week 1 to 8 all treatments decreased, it is because of that week hydrolysis and acidification stage. Treatments with different concentrations of P2 (slurry concentration of 25%) and P3 (slurry concentration of 50%) did not increase the pH during the fermentation process. The conclusion of this study is the administration of slurry with different concentrations did not increase the value of pH and temperature in the digester system is discontinuous. The degree of acidity (pH) resulting from the fermentation process Week 1 to 8 all treatments decreased, it is because of that week hydrolysis and acidification stage. Treatments with different concentrations of P2 (slurry concentration of 25%) and P3 (slurry concentration of 50%) did not increase the pH during the fermentation process. The conclusion of this study is the administration of slurry with different concentrations did not increase the value of pH and temperature in the digester system is discontinuous. The degree of acidity (pH) resulting from the fermentation process Week 1 to 8 all treatments decreased, it is because of that week hydrolysis and acidification stage. Treatments with different concentrations of P2 (slurry concentration of 25%) and P3 (slurry concentration of 50%) did not increase the pH during the fermentation process. The conclusion of this study is the administration of slurry with different concentrations did not increase the value of pH and temperature in the digester system is discontinuous.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410350311149
Uncontrolled Keywords: Leather coffee, slurry, discontinuous, pH, temperature
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Husbandry
Depositing User: Administration Library UMM 2
Date Deposited: 26 Mar 2019 08:53
Last Modified: 26 Mar 2019 08:53
URI : http://eprints.umm.ac.id/id/eprint/45543

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