PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR

Authors

  • Rukmini Susilowati Alumni Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
  • Dyah Koesoemawardani Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
  • Samsul Rizal Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

DOI:

https://doi.org/10.23960/jtihp.v19i2.137%20-%20148
Abstract View: 2488

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

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Published

2014-08-12

How to Cite

Susilowati, R., Koesoemawardani, D., & Rizal, S. (2014). PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 19(2), 137–148. https://doi.org/10.23960/jtihp.v19i2.137 - 148

Issue

Vol. 19 No. 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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