EVALUASI SUHU, pH DAN LEMAK KASAR PADA FERMENTASI KULIT KOPI ARABIKA SISTEM BATCH DENGAN STARTER YANG BERBEDA
| Main Author: | Sya’roni, Moch |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40292/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40292/2/BAB%20I.pdf http://eprints.umm.ac.id/40292/3/BAB%20II.pdf http://eprints.umm.ac.id/40292/4/BAB%20III.pdf http://eprints.umm.ac.id/40292/5/BAB%20IV.pdf http://eprints.umm.ac.id/40292/6/BAB%20V.pdf http://eprints.umm.ac.id/40292/7/LAMPIRAN.pdf http://eprints.umm.ac.id/40292/ |
Daftar Isi:
- The purpose of this research is to know influence starter increase against temperature, pH and crude fat peel of coffee fermentation. This research has did during 4th months started from December 1st 2017 until March 29th 2018 which be located in Animal Science Laboratory, University of Muhammadiyah Malang. The method in this research is use experiment method with Completely Random Design (CRD) one way system. The treatment in this research is P1= control, P2= rumen liquid, P3= sludge peel of coffee fermentation. Analysis data are used ANAVA. If treatment were react against change which observed, accordingly would continue to Duncant test. The result of this research has showed that starter increase peel of coffee fermentation in treatment has react non significant ( P>0,05) in first week temperature until eighth weeks temperature. Starter increase peel of coffee fermentation has react too significant (P<0,01), where in this result has react to pH first week until eighth weeks. On crude fat starter increase has react non significant ( P >0,05). Utilization of starter between treatment different non significant (P>0,05) against change fermentation temperature. The highest pH value on first week is P2 with increase rumen liquid. On second weeks until fourth weeks is P1 control. While on fifth weeks until eighth weeks is P2 with increase rumen liquid. The highest crude fat content is with increase rumen liquid. The conclusion of this research is that starter increase has not given influence against temperature and crude fat, while in pH has given influence peel of coffee fermentation.