STUDI PENGGUNAAN EKSTRAK BUNGA KECOMBRANG (Nicolaia speciosa Horan) SEBAGAI PENGAWET ALAMI TAHU
| Main Authors: | Delima Herwanti Togatorop , Frins , Dwita, Oktiarni, Devi, Ratnawati |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2013
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| Subjects: | |
| Online Access: |
http://repository.unib.ac.id/6571/1/I%2CII%2CIII%2CIII-13-fri-FM.pdf http://repository.unib.ac.id/6571/2/IV%2CV%2CLAMP%2CIII-13-fri-FM.pdf http://repository.unib.ac.id/6571/ |
Daftar Isi:
- ABSTRACT. This research was divided into three steps, the first purpose was to determine whether Nicolaia speciosa Horan extract can be used as a natural preservative in tofu. The second purpose was to determine the effect of volume and time in the extract of Nicolaia speciosa Horan in the level of consumer preferences. The third purpose was to know whether the surface in tofu overgrown by bacteria. The research was carried out by soaking the Nicolaia speciosa Horan extract with the addition of volume variation of 100 mL / 500 mL, 200 mL / 500 mL, 300 mL / 500 mL, 400 mL / 500 mL, 500 mL / 500 mL in 500 mL of distilled water for 1, 2, 3, 4 hours. Data were analyzed by using the organoleptic test and variance test (ANOVA). The results showed that the extract Nicolaia speciosa Horan can not be used as a food preservative. Organoleptic test showed that consumer preferences prefer a negative control of tofu than tofu with the addition of volume variation of Nicolaia speciosa Horan extract. The observation of the surface of tofu by using microscope showed that Nicolaia speciosa Horan extract was overgrown by bacteria during 2 days.