PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR
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 7days (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.
Penulis: Rukmini Susilowati,
Dyah Koesoemawardani, Samsul Rizal
Kode Jurnal: jppertaniandd140041
