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All Journal Jurnal Teknologi Industri Pertanian Agrointek Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH Elkawnie Warta IHP (Warta Industri Hasil Pertanian) MAJALAH BIAM Jurnal Hasil Penelitian Industri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Marine Kreatif Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian Jurnal Perikanan Terpadu Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Ismail Sulaiman
Agricultural Product Technology Department, Universitas Syiah Kuala, Banda Aceh Center Of Organic Farming Development, Universitas Syiah Kuala, Banda Aceh
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan Murna Muzaifa; Ryan Moulana; Yuliani Aisyah; Ismail Sulaiman; Trisma Rezeki
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.777 KB) | DOI: 10.22146/agritech.9339

Abstract

Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented durian without the addition of other ingredients/normal (A), fermented durian using turmeric (B), fermented durian using salt (C), fermented durian using salt and turmeric (D). The parameters analyzed included chemical properties (water content, pH, total lactic acid, and total sugars) and microbiological analysis (total lactic acid bacteria and yeasts). The results showed that the method of asam drien production had very significant effect on the water content, the total pH, total lactic acid, total sugar sand total lactic acid bacteria, but did not significantly affect the total yeast. There is a tendency that the number of treatment without the addition of salt produced water content, total lactic acid and total lactic acid bacteria higher. Average chemical and microbiological characteristics asam drien are as follows: 66.49% moisture content, pH4.1, totalacid2.30%, 30.50% total dissolved solids, total lactic acid bacteria 99×10 10  CFU/g and a total of 18×10 6 yeast CFU/g.ABSTRAKTelah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasi durian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia dan mikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g.
Co-Authors A.A. Ketut Agung Cahyawan W Abdul Karim Achmad Dairobbi Afdhal Fuadi Al Misbah, Iyan Anshar Patria Anshar Patria Assyifa, Cut Fatima B Tou, Fathia Arami Bakhtiar Bakhtiar Cut Fanny Maudhy Dedi Fahrozi Dewi Ermaya Dewi Yunita Dewi Yunita Diebra Puja Pramestie Elva Suhendra Eti Indarti Eti Indarti Eva Herlina Eva Murlida Fadhil, M. Farid Mulana Fathur Rizky Maulana Fauzi Redha Franella, Intan Ade Hafinuddin Hafinuddin Halqiah, Fanny Hamdi Harmen Hamdi Harmen Hanif Muchdatul Ayunda Heru Prono Widayat Hesti Meilina Husna, Rika Ibrahim . Idram, Irwansyah Ikhsanul Khairi Iqbal Irfany, Mohammad Irawan, Risnadi Irfan Irfan Irfan Irfan Irfan Irfan Irfan Irfan Jirnawati, Jirnawati M Dani Supardan, M Dani M Rizki Arifandy Saragih M. Odit Werdana Martunis - Maya Maulida Zamda Melly Novita MMSI Irfan ,S. Kom Muhammad Ichsan Muhammad Ikhsan Sulaiman MUHAMMAD RIZAL Munandar Munandar Murna Muzaifa Murna Muzaifa Mursyidin Mursyidin Mustafa Kamal Muthohharoh, Marhamah Nanda Mayani Nelly Jessica Sihaloho Novi Safriani Novi Safriani Novia Mehra Erfiza Noviasari, Santi Permata Salsa Assyifa Putri Wulandari Rafiqah Rafiqah Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rio Junaidy Rita Hayati Roza Yusfiandayani Ryan Moulana Saifullah Samin Samsul Bahri Santi Noviasari Sri Wahyuni Susi Chairani Syafruddin . Syafruddin Syafruddin Syarifah Rohaya Syarifah Rohaya Syarifah Rohaya Trisma Rezeki Ulul Azmi Uswatun Hasanah Virna Muhardina, Virna Wahyu Afdillah Wawan Muliawan Wenny Ratino Yanti Meldasari Lubis Yuliani Aisyah Yusriana Yusriana Zaidiyah Zaidiyah Zalniati Fonna Rozali