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Analisis mutu kopi arabika Gayo yang diperoleh dari beberapa metode pengolahan kopi spesialti
No full textviii, 37 hlm. : ilus. ; tab. ; 29 cm
PERUBAHAN KOMPONEN KIMIA BELIMBING WULUH (Averrhoa bilimbi L.) SELAMA PEMBUATAN ASAM SUNTI
Full text linkTelah dilakukan penelitian untuk menganalisis perubahan komponen kimia belimbing wuluh selama fermentasi asam sunti. Asam sunti dibuat dalam skala laboratorium dengan merujuk pada pembuatan asam sunti yang dilakukan oleh masyarakat Aceh. Sampling dilakukan pada 3 tahap yaitu sebelum fermentasi, setelah fermentasi awal dan setelah fermentasi lanjutan. Parameter yang dianalisis adalah kadar air, kadar gula reduksi, kadar garam, total asam tertitrasi dan kandungan asam organik. Analisis data dilakukan dengan ANOVA. Hasil penelitian menunjukkan bahwa karakteristik kimia belimbing wuluh mengalami perubahan yang signifikan selama pengolahan belimbing wuluh menjadi asam sunti: kadar air belimbing wuluh segar 95,62 %, mengalami penurunan setelah pengolahan dan pemeraman menjadi 47,73% dan 46,07%. Total asam tertitrasi belimbing wuluh segar 69,08% mengalami penurunan, setelah pengolahan menjadi 17,37% kemudian meningkat kembali setelah pemeraman selama menjadi 21,05%. Kadar gula reduksi belimbing wuluh segar 51,19%, mengalami penurunan setelah pengolahan dan pemeraman menjadi 26,69% dan 19,20%. Kadar garam belimbing wuluh segar 2,84 %, mengalami kenaikan setelah pengolahan dan pemeraman menjadi 36,89 % dan 48,00 %. Asam oksalat merupakan asam organik tertinggi yang terdapat pada belimbing wuluh maupun asam sunti. Seluruh asam organik yang terkandung dalam asam sunti menurun setelah pemeraman kecuali asam laktat
Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti
Full text linkAsam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on physical and chemical characteristics of asam sunti does not exist. The objective of this research was to study the change of physical characteristics of bilimbi during fermentation. This study used explorative laboratory design. Asam sunti was produced in laboratory scale with three times repetition and sample was taken three times in stages, i.e., before sun-drying and salting (stage 1), after repeated sun-drying and salting (stage 2), and fermentation for 1 month (stage 3). Parameters analyzed on physic characteristics included aw, texture and color. Significant change on physic characteristics were found during the processing of bilimbi to become asam sunti. The value of aw of the bilimbi was found to decrease after processing (sun-drying and salting) and fermentation for 1 month. Texture of the bilimbi increased at stage 2 and decreased at the last of fermentation. The colour of the bilimbi changed from green to brown after the whole processing (salting, drying and fermentation)
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Pengaruh Konsentrasi Gula dan Pektin Kulit Kopi terhadap Mutu Organoleptik Selai Terung Belanda
No full textProfil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh
No full textFermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation that reached 70,19% of full fermentation.</jats:p
Pengaruh pembekuan pada labu kuning terhadap sifat fisiko kimia dan aktivitas antioksidan roti tawar
No full textix+65hlm.;29c
Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh
No full textFermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation that reached 70,19% of full fermentation
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