ABSTRAK
Brananda Hasiholan Perangin-angin : Pengaruh Konsentrasi Larutan Kitosan Jeruk Nipis Dan Lama Penyimpanan Terhadap Mutu Tahu Segar dibimbing oleh Terip Karo-karo dan Herla Rusmarilin.
Penelitian ini dilakukan untuk menentukan pengaruh larutan konsentrasi kitosan jeruk nipis dan lama penyimpanan terhadap mutu tahu segar. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu larutan kitosan jeruk nipis (K): (0,25%), (0,5%), (0,75%), (1%) dan (1,25%) dan lama penyimpanan (P) : (5 hari), (10 hari), dan (15 hari). Parameter yang dianalisa adalah kadar air, kadar abu, total mikroba, pH, kadar protein, dan nilai organoleptik (warna, rasa dan aroma serta tekstur).
Hasil penelitian menunjukkan bahwa larutan kitosan jeruk nipis memberikan pengaruh yang berbeda sangat nyata terhadap kadar air, kadar abu, total mikroba, pH, kadar protein, dan nilai organoleptik warna, aroma dan rasa serta tekstur. Lama Penyimpanan memberikan pengaruh yang berbeda sangat nyata terhadap kadar air, kadar abu, total mikroba, pH, kadar protein, dan uji organoleptik warna, aroma dan rasa, serta tekstur. Interaksi kedua faktor tersebut memberikan pengaruh yang berbeda sangat nyata terhadap total mikroba, pH, kadar protein, dan nilai organoleptik warna, rasa dan aroma. Konsentrasilarutan kitosan jeruk nipis 0,5% memberikan pengaruh yang terbaik untuk mutu tahu segar.
Kata kunci : tahu segar, konsentrasi kitosan jeruk nipis dan lama penyimpanan.
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ABSTRACT
Brananda Hasiholan Perangin-angin : The Effect of Lime Chitosan Concentration
And Storage time on the Quality of Fresh Tofu supervised by Terip Karo-karo and
Herla Rusmarilin.
The research was conducted to determine the effect of lime chitosan concentration and storage time on the quality of fresh tofu. This study used a completely randomized design with two factors is: lime Chitosan concentration
(K) : 0.25%, 0.5%, 0.75%, 1% and1.25% and storage time (P) : 5, 10, and 15
days. The parameters analyzed were moisture content, ash content, total microbes, pH, protein content, and sensory characteristics (color, flavor and aroma, and texture).
The results showed that the lime chitosan concentration had highly significant effect on all parameters and sensory characteristics. Storage time had highly significant effect on all parameters and sensory characteristics. Interaction of both factors had highly significant effect on total microbial, pH, protein content, and color, flavor and aroma. Lime chitosan concentration of 0.5% was the best treatment for the fresh tofu.
Keywords: fresh tofu, lime chitosan concentration and storage time.
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