PENGARUH PENAMBAHAN GARAM TERHADAP KUALITAS KISHK TEPUNG GARUT (Maranta arundinaceae L.) SELAMA PENYIMPANAN PADA SUHU RUANG

Haprina Bahariah Putri, Prof. Dr. Ir. Indratiningsih, SU.; Dr. Ir. Nurliyani, MS.

2010 | Skripsi | S1 PETERNAKAN

PENGARUH PENAMBAHAN GARAM TERHADAP KUALITAS KISHK TEPUNG GARUT (Maranta arundinaceae L.) SELAMA PENYIMPANAN PADA SUHU RUANG Haprina Bahariah Putri 2006/195137/PT/05159 INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh penambahan garam terhadap kualitas kishk tepung garut (Maranta arundinaceae L.) yang difermentasikan dengan bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus selama penyimpanan 42 hari pada suhu ruang. Penelitian dilakukan dengan dua perlakuan, yaitu penambahan garam (0 dan 1%) dan waktu simpan (0, 21, dan 42 hari). Uji yang dilakukan antara lain uji nilai pH, keasaman, kadar air, total bakteri, dan total bakteri asam laktat. Data hasil penelitian dianalisis variansi pola faktorial 2x3, dan jika terdapat perbedaan yang signifikan diuji dengan Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kadar air pada produk kishk dengan penambahan garam 1% menunjukkan perbedaan yang nyata (P<0,05) dibanding kishk tanpa penambahan garam, namun tidak terdapat perbedaan pada perlakuan waktu simpan. Rerata kadar air pada kishk dengan penambahan garam 0 dan 1% secara berturut-turut adalah 19,28 dan 11,16%, sedangkan rerata kadar air Kishk pada waktu simpan 0, 21, dan 42 hari secara berturut-turut adalah 12,54; 17,03; dan 16,11%. Hasil uji nilai pH, keasaman, total bakteri, dan total bakteri asam laktat tidak menunjukkan perbedaan yang nyata untuk perlakuan penambahan garam maupun waktu simpan. Kualitas kishk dengan penambahan garam 1% yang meliputi nilai pH, keasaman, kadar air, total bakteri dan total bakteri asam laktat tidak mengalami perubahan selama penyimpanan 42 hari pada suhu ruang namun kishk dengan penambahan garam 1% memiliki nilai kadar air yang lebih rendah dibanding kishk tanpa penambahan garam. Kata kunci : Kishk, Tepung Garut, Garam, Lactobacillus bulgaricus, Streptococcus thermophilus

EFFECT OF SALT ADDED ON QUALITY OF ARROWROOT FLOUR (Maranta arundinaceae L.) KISHK DURING STORAGE AT ROOM TEMPERATURE Haprina Bahariah Putri 2006/195137/PT/05159 ABSTRACT This study was conducted to determine the effect of salt addition on the quality of arrowroot flour (Maranta arundinaceae L.) kishk which was fermented with Lactobacillus bulgaricus and Streptococcus thermophilus in 42 days at room temperature. Experiments were carried out using two treatments, namely the addition of salt (0 and 1%) and storage time (0, 21, and 42 days). Evaluation performed included pH value, acidity, moisture, total bacteria, and total lactic acid bacteria. Data were analyzed using analysis of variance 2x3 factorial pattern, and significant differences were tested with Duncan's Multiple Range Test (DMRT). The results showed that moisture in kishk with 1% addition of salt showed significant differences (P <0.05) compared to kishk without the addition of salt, but no differences in the treatment of storage time. We observed the average of moisture in kishk with the addition 0% and 1% of salt respectively were 19.28 and 11.16%, while the average moisture of kishk for 0, 21, and 42 days storage were 12.54; 17.03 and 16.11%, respectively. pH value, acidity, total bacteria, and total lactic acid bacteria showed no significantly differences for the addition of salt treatment and storage time. Kishk quality with the addition of 1% salt including pH values, acidity, moisture, total bacteria and total lactic acid bacteria were not different during 42 days of storage at room temperature but kishk with the addition 1% of salt had lower moisture than kishk without adding salt. Keywords: Kishk, Arrowroot Flour, Salt, Lactobacillus bulgaricus, Streptococcus thermophilus

Kata Kunci : Kishk, Tepung Garut, Garam, Lactobacillus bulgaricus, Streptococcus thermophilus