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PERBANDINGAN KADAR ALKOHOL TEMPOYAK SEBELUM DAN SESUDAH PEMANASAN BERDASARKAN LAMA FERMENTASI
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ABSTRAK
PERBANDINGAN KADAR ALKOHOL TEMPOYAK SEBELUM DAN SESUDAH PEMANASAN BERDASARKAN LAMA FERMENTASI
Penulis : Muthia Puteri Pembimbing : Yayuk Kustiningsih, Anny Thuraidah
Tempoyak adalah makanan olahan dari durian yang di fermentasi dagingnya diletakkan dalam wadah tertutup, sehingga dihasilkan produk pasta.Biasanya dimakan bersama nasi, atau dijadikan bumbu masakan.Masyarakat menyimpan tampoyak dalam waktu yang lama. Penelitian ini bertujuan untuk mengetahui beda kadar alkohol antar variasi lama fermentasi serta perbandingan kadar alkohol sebelum dan sesudah pemanasan. Jenis penelitian menggunakan Quasi Eksperimen dengan rancangan Pretest-Posttest with Control Group.Sampel penelitian ini adalah durian yang difermentasi selama 6, 10, 14, dan 18 hari kemudian diperiksa kadar alkohol dengan metode spektrofotometri UV-Vis. Data yang diperoleh dianalisis uji statistik one way Anova untuk mencari beda kadar alkohol antar variasi lama fermentasi dan uji Paired Sample T-Test untuk mencari perbandingan kadar alkohol sebelum dan sesudah pemanasan. Dari penelitian ini kadar alkohol rata-rata dalam tempoyak 5 gram yang diberikan perlakuan sebelum dan sesudah pemanasan adalah 0,020% dan 0,012% (6 hari), 0,024% dan 0,012% (10 hari), 0,016% dan 0,008% (14 hari), 0,008% dan 0,004% (18 hari). Dari uji statistik dapat disimpulkan bahwa ada perbedaan bermakna kadar alkohol sebelum pemanasan dan sesudah pemanasan dengan variasi lama fermentasi, serta diketahui bahwa ada perbedaan bermakna kadar alkohol sebelum dan sesudah pemanasan. Disarankan untuk peneliti selanjutnya melakukan penelitian dengan lama fermentasi lebih dari 18 hari, cara pemanasan lainnya, dan dengan bahan baku lainnya.
Kata Kunci : Lama Fermentasi, Kadar Alkohol, Tempoyak
ABSTRACT
COMPARISON OF TEMPOYAK ALCOHOL LEVELS BEFORE AND AFTER HEATING BASED ON LONG FERMENTATION
Author: Muthia Puteri Supervisor: Yayuk Kustiningsih, Anny Thuraidah
Tempoyak is processed food from durian which is fermented meat is placed in a closed container so that the resulting pasta product. Usually eaten with rice, or used as a spice in cooking. People save tempoyak for a long time. This study aims to determine differences in alcohol content between variations of fermentation time and the comparison of alcohol content before and after heating. This type of research uses Quasi Experiment with Pretest-Posttest with Control Group design. The sample of this study was fermented durian for 6, 10, 14, and 18 days and then the alcohol content was examined by UV-Vis spectrophotometry method. The data obtained were analyzed by one way Anova statistical test to find differences in alcohol content between variations of fermentation time and Paired Sample T-Test to find a comparison of alcohol content before and after heating. From this study the average alcohol content in tempoyak 5 grams given treatment before and after heating were 0.020% and 0.012% (6 days), 0.024% and 0.012% (10 days), 0.016% and 0.008% (14 days), 0.008% and 0.004% (18 days). From the statistical test it can be concluded that there are significant differences in alcohol content before heating and after heating with variations of fermentation time, and it is known that there are significant differences in alcohol content before and after heating. It is recommended for further researchers to research with a fermentation time of more than 18 days, other heating methods, and other raw materials.
Keywords : Fermentation Time, Alcohol Content, Tempoyak
Detail Information
| Item Type | |
|---|---|
| Penulis |
Muthia Puteri - Personal Name
Yayuk Kustiningsih - Personal Name Dra. Anny Thuraidah, Apt.,MS. - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2020 |
| Edisi | |
| Subyek | |
| No Panggil |
ANK-30/SKP-2020
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| Copyright | |
| Doi |