PENENTUAN KADAR KEASAMAN TOTAL PADA TEMPOYAK DENGAN METODE ALKALIMETRI

Putri, Noviarbita Dwita (2016) PENENTUAN KADAR KEASAMAN TOTAL PADA TEMPOYAK DENGAN METODE ALKALIMETRI. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Abstract Tempoyak is one of the product processedfrom durian is fermented traditionally by adding salt as a medium for growth of bacteria floura the norm anaerobic. The product of fermentation from tempoyak is lactic acid and little bit etanol. The purpose of this research is to know the total acidity of durian before and after treatment (fermented for 4 days without amd with the addition of salt (Tempoyak)). The research was carried out by calculating the levels of total acidity of durian before it’s fermented tempoyak with 2 treatments of durian without and with adding salt NaCl (tempoyak). Before durian is fermented calculated levels of total acidity then compared with levels of total acidity of durian after treatment. The process of fermentation is done fore 4 days. The total acidity was calculated by the method of alcalimetric. The total acidity from durian with fermentation before it’s fermented, durian with fermentation without the addition of salt NaCl and with the addition of salt NaCl (tempoyak) 4 days in a row is 12,32 meq/kg, 8,30 meq/kg, dan 30,31 meq/kg. Key words : durian, total acidity, alkalimetry

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	durian, total acidity, alkalimetry
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User:	magdalena kartika ningsih
Date Deposited:	09 Oct 2019 08:21
Last Modified:	09 Oct 2019 08:21
URI:	http://repo.setiabudi.ac.id/id/eprint/1684

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