Firdaus, Radhinal Zikri (2019) Pengaruh Penambahan Garam NaCl dan Campuran Mikroorganisme Acetobacter aceti dan Saccharomyces cerevisiae terhadap Perubahan Kadar Oksalat dan Asam Total pada Fermentasi Kubis (Brassica oleraceae). Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk menurunkan kadar oksalat dan meningkatkan kadar asam total dengan proses fermentasi menggunakan mikroorganisme lokal (MOL), campuran (A.aceti dan S.cerevisiae) dan penambahan garam. Fermentasi dilakukan dalam sistem terendam dan diinkubasi pada suhu ruang selama 10 hari. Campuran menggunakan perbandingan 1:1 (v/v dalam 100 mL akuades). Tahapan dari penelitian ini meliputi: 1) fermentasi kubis menggunakan MOL dan campuran tanpa penambahan garam, 2) fermentasi kubis menggunakan MOL dan campuran dengan penambahan garam 0%-5% , pengukuran kadar asam total dan oksalat serta analisis data. Hasil dari penelitian ini menunjukkan bahwa fermentasi campuran (tanpa penambahan garam) mempercepat hidrolisis oksalat yaitu 0,067 mg/100g FW (Hari ke-4) dan kadar asam total tertinggi sebesar 0,41 % (Hari ke-3). Fermentasi MOL menghasilkan kadar oksalat 0,072 mg/100g FW (Hari ke-6) dan kadar asam total tertinggi sebesar 0,53% (Hari ke-7). Kondisi optimum penambahan garam pada fermentasi kubis dengan campuran (A.aceti dan S.cerevisiae) yaitu kadar oksalat 0,056 mg/100g FW (konsentrasi garam 3 % di hari ke- 4) dan kadar asam total tertinggi sebesar 0,357 % (knsentrasi garam 1 % di hari ke-4). Fermentasi MOL dengan penambahan garam dihasilkan kadar oksalat terendah sebesar 0,039 mg/100g FW (konsentrasi garam 3 % di hari ke-7) dan kadar asam total tertinggi sebesar 0,755 % (konsentrasi garam 1 % di hari ke-7). Berdasar-kan hasil uji statistik One-Way dan Two-Way ANOVA bahwa waktu fermentasi berpengaruh nyata pada seluruh perlakuan fermentasi dengan P<0.05. Namun, penambahan garam tidak berbeda nyata pada kadar asam total dan kadar oksalat pada kedua perlakuan dengan nilai P>0.05, kecuali kadar asam total fermentasi MOL dengan P<0.05
English Abstract
This study aims to reduce oxalate levels and increase total acid levels by fermentation using local microorganisms (MOL), mixtures (A.aceti and S.cerevisiae) and addition of salt. Fermentation is carried out in a submerged system and incubated at room temperature for 10 days. The mixture uses a ratio of 1: 1 (v / v in 100 mL of distilled water). The stages of this study includes: 1) cabbage fermentation using MOL and mixtures without additional salt, 2) fermentation of cabbage using MOL and mixtures with 0% -5% salt addition and data analysis.. The results from this study indicate that mixed fermentation (without salt addition) accelerates oxalate hydrolysis, which is 0.067 mg / 100g FW (Day 4) and the highest total acid level is 0.41% (Day 3). MOL fermentation produces oxalate levels of 0.072 mg / 100g FW (Day 6) and the highest total acid content of 0.53% (Day 7). The optimum condition for adding salt to the cabbage fermentation mixture (A.aceti and S.cerevisiae) was oxalate content of 0.056 mg / 100 g FW (3% salt concentration on day 4) and the highest total acid content was 0.357% (1% salt concentration in day 4) MOL fermentation with the addition of salt produces the lowest oxalate level of 0.039 mg / 100g FW (3% salt concentration on day 7) and the highest total acid level of 0.755% (1% salt concentration on day 7). Based on the results of the One-Way and Two-Way ANOVA statistical tests, the fermentation time significantly affected all fermentation treatments with P <0.05. However, the addition of salt did not differ significantly from the total acid levels and oxalate levels in the two treatments with a P> 0.05, except the total acid MOL fermentation rate with P <0.05
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2019/436/052001570 |
| Uncontrolled Keywords: | Fermentasi, Mikroorganisme lokal, Acetobacter aceti, Saccharomyces cerevisiae, Kubis, Fermentation, Local Microorganisme, Acetobacter aceti, Saccharomyces cerevisiae, Cabbage |
| Subjects: | 500 Natural sciences and mathematics > 553 Economic geology > 553.6 Other economic materials > 553.63 Salts |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 05 Aug 2020 08:07 |
| Last Modified: | 10 Jan 2022 04:31 |
| URI: | http://repository.ub.ac.id/id/eprint/180009 |
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