Teknologi dan Industri Pertanian Indonesia
Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018

Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

Murna Muzaifa (Syiah Kuala University)
Ryan Moulana (Unknown)
Yuliani Aisyah (Unknown)
Zainuddin Zainuddin (Unknown)
Faidha Rahmi (Unknown)

Article Info

Publish Date
01 Oct 2018

Abstract

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

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Journal Info
Teknologi dan Industri Pertanian Indonesia
Website

Abbrev

TIPI

Publisher

Universitas Syiah Kuala

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Description

Jurnal Teknologi dan Industri Pertanian Indonesia is dedicated to publish highest quality of research paper and review on all aspects of technology processing of agricultural products. Special emphasis is given to research that discusses postharvest technology, food chemistry and technology that is ...