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All Journal Jurnal Teknologi & Industri Hasil Pertanian
Rukmini Susilowati
Alumni Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR Susilowati, Rukmini; Koesoemawardani, Dyah; Rizal, Samsul
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.604 KB) | DOI: 10.23960/jtihp.v19i2.137 - 148

Abstract

This research was aimed to determine the microbiological and chemical characteristics of rusip with the addition of liquid palm sugar during fermentation.  Fermentation was carried out for 7 days and the observation was done after fermentation time of 0 hours (H1), 12 hours (H2), 24 hours (H3), 36 hours (H4), 2 days (H5), 3 days (H6), 4 days (H7), 5 days (H8), 6 days (H9) and 7 days (H10).  To obtain rusip fermentation profiles, the data were presented descriptively in tables and graphs.  Total lactic acid bacteria and lactic acid of rusip increased during fermentation, while pH, total fungi and total microbial decreased during fermentation. The chemical and microbiological characteristics of rusip on the seventh day of fermentation was : pH of 5.97, total lactic acid bacteria of 8.04 log CFU/g, total fungi  of 2.60 log CFU/g, total microbial of 9.87 log CFU/g, total lactic acid of 5.64% and total volatile nitrogen (TVN)  of 109.07 mg N/100 g. Keywords : liquid palm sugar, profil fermentation, rusip
Co-Authors Dyah Koesoemawardani Samsul Rizal