Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan

https://doi.org/10.22146/agritech.9339

Murna Muzaifa(1*), Ryan Moulana(2), Yuliani Aisyah(3), Ismail Sulaiman(4), Trisma Rezeki(5)

(1) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Jl. Tgk. Hassan Krueng Kalee No. 10 Banda Aceh 23111
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Jl. Tgk. Hassan Krueng Kalee No. 10 Banda Aceh 23111
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Jl. Tgk. Hassan Krueng Kalee No. 10 Banda Aceh 23111
(4) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Jl. Tgk. Hassan Krueng Kalee No. 10 Banda Aceh 23111
(5) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Jl. Tgk. Hassan Krueng Kalee No. 10 Banda Aceh 23111
(*) Corresponding Author

Abstract


Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented durian without the addition of other ingredients/normal (A), fermented durian using turmeric (B), fermented durian using salt (C), fermented durian using salt and turmeric (D). The parameters analyzed included chemical properties (water content, pH, total lactic acid, and total sugars) and microbiological analysis (total lactic acid bacteria and yeasts). The results showed that the method of asam drien production had very significant effect on the water content, the total pH, total lactic acid, total sugar sand total lactic acid bacteria, but did not significantly affect the total yeast. There is a tendency that the number of treatment without the addition of salt produced water content, total lactic acid and total lactic acid bacteria higher. Average chemical and microbiological characteristics asam drien are as follows: 66.49% moisture content, pH4.1, totalacid2.30%, 30.50% total dissolved solids, total lactic acid bacteria 99×10 10  CFU/g and a total of 18×10 6 yeast CFU/g.

ABSTRAK


Telah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasi durian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia dan mikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g.


Keywords


Aceh; asam drien; fermented durian

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DOI: https://doi.org/10.22146/agritech.9339

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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