KUALITAS FISIK ORGANOLEPTIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI MENGGUNAKAN TRICHODERMA HARZIANUM DENGAN LEVEL YANG BERBEDA
ABSTRACT: The objective of
this research is to test the physical quality of organoleptic including of the
color, smell, texture and pH of fermented bean sprouts using Trichoderma
harzianum in different level. This research consists of two phase. The first
phase is the process of fermentation of green bean sprouts waste that divided
into 4 treatments that is the addition of Trichoderma harzianum at 0%, 2%, 4%
and 6% level of 4 replications. The second phase of research is to conduct
organoleptic test in covering of the color, smell, texture and pH of fermented
bean sprouts waste using Trichoderma harzianum in different level. The material
used waste bean sprouts, Trichoderma harzianum, aquades. The data obtained at
if statistically using RAL. The result data of the research is tested by F
test, if there is effect of treatment then proceed with Duncan test at 5%
level. The results showed 2% Trichoderma harzianum giving the best pH 5,18.
Trichoderma harzianum 6% gives the best color of green brown, texture rather crumbs and acid
smells.
Keywords: Fermented, Bean
Sprouts, Organoleptic, Trichoderma harzianum
Penulis: Riskha Ayuk Rihadini,
S. Mukodiningsih, S. Sumarsih
Kode Jurnal: jppeternakandd170111
