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All Journal Paradigma : Journal of Science, Religion and Culture Studies KREDO : Jurnal Ilmiah Bahasa dan Sastra Jurnal Kajian Bahasa, Sastra dan Pengajaran (KIBASP) JURNAL PENDIDIKAN TAMBUSAI Stilistika: Jurnal Pendidikan Bahasa dan Sastra Jurnal Sasindo Unpam MEDAN MAKNA: Jurnal Ilmu Kebahasaan dan Kesastraan Jurnal Ilmiah Wahana Pendidikan Edible : Jedb TOFEDU: The Future of Education Journal International Proceedings of Nusantara Raya J-CEKI
Hadiansyah, Firman
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Journal : Edible : Jedb

 1 
MEMPELAJARI PENGARUH KONSENTRASI DARI TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) SEBAGAI BAHAN PENGAWET ALAMI TERHADAP DAYA SIMPAN TAHU Hadiansyah, Firman; Suyatno, Suyatno
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.152

Abstract

This study aims toStudy Effect ConcentrationOf Flour Flowers kecombrang (Nicolaiaspesiosa Horan) As Preservatives Natural to Power Save Know . This study was conducted in June 2014 to August 2014 in the laboratory of the Faculty of Agriculture, University of MuhammadiyahPalembang.The method used was a completely randomized design (RAL) are arranged in a non factorial with 5 (five) factor treatment concentration of flour kecombrang interest as a natural preservative know that repeated five (5) times. Each treatment with a concentration of as much as 0.00 % interest kecombrang0,00%,1%, 2%, 3%, 4%.The parameters observed in this study, for the analysis of the level of acidity (pH) and protein levels were tested before and after storage for 5 days and the visual observation of the odor, mold, slime and discoloration that occurs during the storage process. Organoleptic include,aroma, color and taste to know sebelumdan after 5 days of storage. of interest flour kecombrang significantly affect the color, aroma and flavor, to know before and after storage.Test storability visual observations to changes in smell , if there is mold , presence or absence of mucus and discoloration on out during 5 days of storage that has not changed is the T4 treatment (kecombrang interest flour concentration 4,00 %).
Co-Authors Ade Husnul Mawadah Amanda, Saskia Andriani, Lia Anggraini Diwansyah, Fitria Asep Muhyidin Azalia, Jihan Baehaqi Hairira, Offerina Diva Hayat, Hifdatul Herwan Herwan Hestiani, Lintang KARIMAH, NURUL Nurlelah, Siti Pasaribu, Christin Rahmatul Zahra, Fareha Riansi, Erwin Salpa Sagaravil, Sita Senjaya, Arip Siti Kartika, Siti Siti Mariah, Siti Solihat, Ilmi Supena, Ahmad Suta Wardianto, Bayu Suyatno Suyatno Yuliyanti, Putri Alifia