Perbedaan Jumlah Mikrobia, Viskositas, Ph, Dan Total Asam Selai Pepaya Pada Suhu Ruang Dan Suhu Refrigerator Selama Penyimpanan

Saramban, M. Derezky and -, Eni Purwani, S.Si., M.Si (2018) Perbedaan Jumlah Mikrobia, Viskositas, Ph, Dan Total Asam Selai Pepaya Pada Suhu Ruang Dan Suhu Refrigerator Selama Penyimpanan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

M. DEREZKY SARAMBAN J 310 140 026 Introduction : Papaya fruit cannot be stored for a long time due to high water content so it can be processed into processed products. One potential processed product is jam. Objective : The purpose of this study was To determine differences in the number of microbes, viscosity, pH and total acid of papaya jam at room temperature and refregerator temperature during storage. Research Method : This type of research is experimental research. Papaya jam is stored in cold temperatures (120C) and room temperature (300C) for 0, 1, 2, 3 weeks. Data were analyzed using Independent T-Test and Mann Whitney. Results : The number of microbes at room temperature ranged from 140- 1,100,000 colonies / g, while at refrigerator temperatures ranged between 180- 250 colony / g. The viscosity of the papaya jam refrigerator temperature ranged from 5759-1970 cP during storage while the viscosity of the room temperature ranged from 4414 to 1290 cP. The average pH of jam at room temperature and refrigerator during storage is 3.48 and 3.5. The average total acid jam at room temperature and refrigerator during storage was 0.0251% and 0.0244%. Conclusion : There is a significant difference in the number of microbial papaya jams at room temperature and refrigerator temperature at the 0th week of storage, whereas in the 1st to 3rd week there were no significant differences. There is a significant difference in the viscosity of papaya jam at room temperature and refrigerator temperature at the shelf life of the 1st and 2nd weeks, while in the 0th and 3rd weeks there were no significant differences. There is no significant difference in the pH of papaya jam at room temperature and refrigerator temperature at week 0 to 2 weeks while in the 3rd week there are significant differences. There was no significant difference in the total acidity of papaya jam at room temperature and refrigerator temperature during storage. Suggestion: Research needs to be done on jam stabilizers so that viscosity can be maintained

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Storage time, temperature, jam, number of microbes, viscosity, pH, total acid.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	M.DEREZKY SARAMBAN
Date Deposited:	08 Nov 2018 06:19
Last Modified:	05 Sep 2022 01:16
URI:	http://eprints.ums.ac.id/id/eprint/68397

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