Informasi Detil Paper

Judul: Pengaruh Konsentrasi Ragi Saccharomyces cerevisiae dan Lama Fermentasi terhadap Kualitas Cuka Tomi-Tomi (Flacourtia inermis)
Penulis: Sandra J. Nendissa, Rachel Breemer & Nikholaus Melamas  || email:
Jurnal: Agritekno Vol. 4 no. 2 - hal. 50-55 Tahun 2015  [ Pertanian ]
Keywords:  Tomi-tomi, vinegar, yeast Saccharomyces cereviseae, fermentation
Abstract: This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.
File PDF: Download fulltext PDF PDF

<<< Previous Record Next Record >>>