PENGUJIAN SAUS SAMBAL SECARA MIKOLOGIS

WIDYANINGRUM, NUGRAHENI (2016) PENGUJIAN SAUS SAMBAL SECARA MIKOLOGIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

[img] Text
Abstrak.pdf

Download (143kB)
[img] Text
Naskah Karya Tulis Ilmiah.pdf
Restricted to Repository staff only

Download (3MB) | Request a copy

Abstract

Chili sauce is a sauce that is obtained from the processing of chili mature and of good quality with the addition of other ingredients. Microorganisms can grow and reproduce on a wide variety of foods and processed foods such as chili sauce. Chili sauce in the market is very varied its quality so that had an affect on the price. Samples were taken two kinds of expensive and cheap price. The heap price sold for about 4-5 rupiah / gram, while the price of expensive sold for 55 rupiah / gram. There needs to be testing chili sauce in mycological to determine the quality of chilli sauce on a great variety of the price. Testing chili sauce aims to determine whether the chili sauce meets the standard of BPOM 2009. The Scientific Paper is based on data obtained from testing in Microbiology Laboratory of the University of Setia Budi Surakarta. Examination with a sprinkling method in duplo and using the medium of SDA that is added 100 ppm chloramphenicol. According to the standard BPOM in 2009 the total number of mold should not be > 5x101 colonies / g. Mold figures of the four samples is lower than the standard BPOM 2009. So, the four samples have been qualified mycological. Keywords : Chili sauce, mold figures

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Chili sauce, mold figures
Subjects: Q Science > QD Chemistry
R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User: magdalena kartika ningsih
Date Deposited: 09 Oct 2019 08:21
Last Modified: 09 Oct 2019 08:21
URI: http://repository.setiabudi.ac.id/id/eprint/1685

Actions (login required)

View Item View Item