PENGUJIAN ASAM LEMAK BEBAS DAN AKTIVITAS MIKROBA PADA BMC-MP-ASI BUAH SUKUN DAN KACANG BENGUK SELAMA PENYIMPANAN

Authors

  • Wisnu Satyajaya Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
  • Sri Setyani Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Unila
  • Muhammad Nur Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Unila

DOI:

https://doi.org/10.23960/jtihp.v18i1.91%20-%20100
Abstract View: 1090

Abstract

Free fatty acid and microbial activity of weaning food from bread fruit (Atocarpus communis) and surly bean (Mucuna pruriens L) during storage was evaluated in this research. Variables of research were consisted of duration of storage on 2, 4, 6 and 8 weeks and also the using of polyetylene and alumunium foil. The result showed that product has fulfilled the SNI standard with level of : protein 15.42%, fat 6.74%, fiber 3.375%, water 3.63%, ash content 3.576% and carbohydrate 72.25. During storage, free fatty acid (FFA) level and microba  increased and had significant effects between two kinds of packaging material where alumunium foil tended to have a better effect than that of polyetylene.

Keywords : weaning food, bread fruit, slury bean, storage

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Published

2013-03-20

How to Cite

Satyajaya, W., Setyani, S., & Nur, M. (2013). PENGUJIAN ASAM LEMAK BEBAS DAN AKTIVITAS MIKROBA PADA BMC-MP-ASI BUAH SUKUN DAN KACANG BENGUK SELAMA PENYIMPANAN. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 18(1), 91–100. https://doi.org/10.23960/jtihp.v18i1.91 - 100

Issue

Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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