PENGARUH PEMBERIAN LARUTAN KUNYIT (CURCUMA DOMESTICA VAL.) TERHADAP BAKTERI COLIFORM DALAM TAHU PADA PROSES PERENDAMAN TAHU

Susmita, Herlina and Hery, Haryanto and Agus, Martono (2013) PENGARUH PEMBERIAN LARUTAN KUNYIT (CURCUMA DOMESTICA VAL.) TERHADAP BAKTERI COLIFORM DALAM TAHU PADA PROSES PERENDAMAN TAHU. Undergraduated thesis, Fakultas MIPA. UNIB.

	Text I,II,III,III-13-her.FM.pdf - Bibliography Restricted to Registered users only Available under License Creative Commons GNU GPL (Software). Download (2MB)
	Text IV,V,LAMP,III-13-her.FM.pdf - Bibliography Restricted to Registered users only Available under License Creative Commons GNU GPL (Software). Download (2MB)

Abstract

This study aimed to determine the effect of turmeric solution to Coliform bacteria on tofu with the different variation of immersion volume and dipping time, and to determine the effect of immersion time on the organoleftik nature of tofu. In this research, the immersion took for 2 days and 3 days. The variation of immersion volume was 100 ml, 200 ml, 300 ml, 400 ml. In the process of tofu immersion given two treatments, soaked in turmeric solution and distilled water. The method used was Table MPN Method. The lowest index of the research contained in turmeric solution by immersion with soaking for two days with a volume of 400 ml and soaking for three days with a volume of 300 ml. While the highest index found on immersion with distilled water for three days with a volume of 100 ml. The length period of immersion also have an impact on the organoleftik nature of the tofu that was soaked in turmeric solution caused more dense texture, yellow and saffron flavor was influenced by the turmeric flavors.

Actions (login required)

View Item