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SIFAT FISIKOKIMIA CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG SELAMA PENYIMPANAN

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This study aimed to determine the physicochemical properties of cuko from several pempek restaurants in Palembang City during storage. This study used a Completely Randomized Design (CRD) Factorial with two treatment factors, repeated three times and used quantitative descriptive method. Factor A was the type of cuko from several pempek restaurants in Palembang City (cuko restaurant A, cuko restaurant B and cuko restaurant C). Factor B was the length of storage time (0 day, 7 days and 14 days). The parameters observed were physical (viscosity), chemical (pH, total dissolved solids, total acid), and microbiological characteristics (total microbes). The results showed that the type of cuko from several pempek restaurants in Palembang City and the length of storage had a significant effect on viscosity, pH, total dissolved solids and total acid. Keywords: cuko, pempek restaurant, Palembang, physicochemical

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Detail Information

Series Title

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Call Number

T1510332024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xii, 216 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.028 07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Sifat Fisikokimia

Specific Detail Info

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Statement of Responsibility

KA

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