PENGARUH KONSENTRASI PERASAN JERUK NIPIS TERHADAP KUALITAS TAHU DAN TOTAL MIKROBA

MUSTHOFA, WINDA RAHMAWATI, A2A216074 (2018) PENGARUH KONSENTRASI PERASAN JERUK NIPIS TERHADAP KUALITAS TAHU DAN TOTAL MIKROBA. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Background: Tofu is soybean processed products are popular in Indonesia because it is relatively cheap and of high nutritional value, but it has the disadvantage that easily damaged because of tofu which contains lots of protein and water is a medium suitable for the growth of microbes. Therefore it needs to be done an effort to preserve tofu with the addition of natural preservatives one of them is a lime plant containing antimicrobial compounds are flavonoids particularly hesperidin. Objective: Measure the quality of tofu (texture, color, smell, taste) and total microbes based on the concentration of lime. Results: 90% panelists like the pale white color of tofu with concentration 11,5%, 60% panelists like the chewy texture of tofu with concentration 9%, 85% panelists like the distinctive smell of tofu with concentration 0% and 60% panelist like the taste of of tofu with concentration 6,5%. Means of microbial before treatment is 2,400 on tofu concentration 0%, 1,091 on tofu concentration 6,5%, 1,041 on tofu concentration 9%, and 0,808 on tofu concentration 11,5%. There is an effect of lime juice concentration on total microbes p value = 0,000 (<0,05). there is an effect of the concentration of lime juice on the quality of tofu with friedman test results in all categories of organoleptik test p value = (<0.05). Conclusion: The higher the concentration of lime given the lower total microbes found. Organoleptik tofu with a concentration of 6.5% can still be accepted by the panelists. Keywords : Tofu, Lime, Microbes

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