Penulis Utama : Ela Lailatul Badriah
Penulis Tambahan : -
NIM / NIP :
Tahun : 2007
Judul : Pembuatan kecap keong mas (pomacea canaliculata L.) secara fermentasi koji dan penambahan ekstrak nanas (Ananas comosus (L) Merr)
Edisi :
Imprint : Surakarta - MIPA - 2007
Kolasi : 26 hal.
Sumber : UNS-FMIPA Jurusan Biologi NIM.M0499003
Subyek : POMACEA CANALICULATA
Jenis Dokumen : Skripsi
ISSN :
ISBN :
Abstrak : Pomacea canaliculata had high protein content. Pomacea canaliculata could be used as raw material in the production of soy sauce. Soy sauce is a liquid product made by fermentation or enzymatic. Addition of enzyme in the production of soy sauce can shorten the moromi fermentation process and to increase nutrition improve. Enzyme bromelin was one of the enzyme used in the production of soy sauce. This enzyme can be found at pineapple. The aims of the research were knowing the nutrition value of pomacea sauce’s including carbohydrate, proteins and lipids and also determined the optimal pineapple extract rate in the production of koji fermentation pomacea sauce’s. Research through 2 phases that is koji’s fermentation and continued hydrolysis used the pineapple extract variation concentration [3:1; 3:2 and 3:3(koji:pineapple extract)]. Pomacea canaliculata was fermented with Aspergillus oryzae for 7 days until produced koji. Koji was soaked in the salt solution 20 % ( 1:4 b/v) and added pineapple extract with concentration variation (3:1; 3:2 and 3:3) for 3 days until it produced moromi. Filtrat moromi with extrac pineapple variation (3:1; 3:2 and 3:3) analyzed the value of carbohydrate (sugar and starch), protein and lipids. Filtrate moromi was added by the spices and would produce Pomacea sauce. Finally, Pomacea sauce was tested preferable including the flavor, aroma and color. Preferable test was analyzed by non-parametric statistic with Friedman Test and followed Wilcoxon Ranking Method. Result the research showed that the value of sugar reduction on Pomace canaliculata sauce with pineapple extract variation of 3:1; 3:2 and 3:3 were 94,0849 mg/g, 132,5846 mg/g and 172,7485mg/g. Starch value of Pomacea sauce with pineapple extract variation of 3:1; 3:2 and 3:3 were 35,8643 mg/g, 48,7123 mg/g, 52,5068 mg/g. The value protein of which were dissolved on Pomacea sauce with pineapple extract variation of 3:1; 3:2 and 3:3 were 1230,196 mg/g, 1365,891 mg/g, 1475,016 mg/g. The value of lipids on Pomacea sauce with pineapple extract variation of 3:1; 3:2 and 3:3 was 4,1333 mg/g; 6,9333 mg/g; and 7,1333 mg/g. The data preferable test, aroma and colour on Pomacea sauce’s with pineapple extract variation 3:3 more like than pineapple extract variation 3:1 and 3:2. If comparation with commercial sauce, pomacea sauce’s still less be taken a fancy to taste, flavor and colour.
File Dokumen : abstrak.pdf
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publikasi.doc
File Jurnal : -
Status : Public
Pembimbing : 1. Prof. Drs. Suranto, M.Sc. Ph.D
2. TJahjadi Purwoko, M.Si
Catatan Umum : 5662/2007
Fakultas : Fak. MIPA