Andhari, Katryn Adiratna (2019) PENGARUH PENAMBAHAN EKSTRAK BERBAGAI BAHAN ALAMI DAN LAMA PENYIMPANAN TERHADAP JUMLAH KOLONI MIKROBA DAN KUALITAS SENSORIS PADA TELUR ASIN SEBAGAI SUMBER BELAJAR BIOLOGI. Undergraduate (S1) thesis, University of Muhammadiyah Malang.
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Abstract
The nutritional content of salted eggs can cause eggs to become easily contaminated by microbes because it is a suitable medium for microbial growth. Processing salted eggs has a short shelf life. Salted egg producers expect salted eggs to increase consumption with the presence of processing or innovation technology that makes salted eggs into food products that have a variety of flavors and have a longer shelf life. Spices have compounds that can reduce the number of microorganisms and are also known as food additives that can improve processed flavors. The purpose of this study was to determine the effect of adding extracts of various natural ingredients and the length of storage on sensory quality and the number of microbial colonies on salted eggs as a source of learning biology. The type of research used is true experimental research with 2 factors, namely factors of various natural ingredients (red galangal, white turmeric and ginger) and storage time (0 days, 7 days and 14 days) using a Completely Randomized Design (RAL), parameter test is the Total Plate Count Test and testing of sensory quality (taste and aroma). The analysis technique used was for the number of colonies using Two Way Anova and Duncan test, while the sensory quality using the Kruskal Wallis test, and Mann Whitney test. The results showed the effect of adding various natural ingredients extracts (0.034 <0.05) and storage time (0.002 <0.05) to the number of microbial colonies on salted eggs, but there was no interaction between extracts of various natural ingredients and the length of storage against the number of colonies microbes (0.232> 0.05). Then testing of sensory quality showed the effect of adding extracts of various natural ingredients (0.00 <0.05) and storage time (0.00 <0.05) on the taste and aroma of salted eggs. The results of the study can be used as a source of learning biology in Class VIII Junior High School students on "Additive Substances".
| Item Type: | Thesis (Undergraduate (S1)) |
|---|---|
| Student ID: | 201510070311075 |
| Thesis Advisors: | Lud Waluyo (0005106602), Iin Hindun (0004096401) |
| Keywords: | Natural Ingredients, Length of Storage, Number of Microbial Colonies, Sensory Quality, Learning Resources |
| Subjects: | L Education > L Education (General) Q Science > QR Microbiology |
| Divisions: | Faculty of Teacher Training and Education > Department of Biology Education (84205) |
| Depositing User: | 201510070311075 |
| Date Deposited: | 24 Aug 2019 01:12 |
| Last Modified: | 24 Aug 2019 01:12 |
| URI : | http://eprints.umm.ac.id/id/eprint/51544 |
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