Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan
This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two facto...
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2021-10-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/TIPI/article/view/19912 |
| _version_ | 1827298837605122048 |
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| author | Irfan Irfan Dewi Yunita Fitriani Fitriani |
| author_facet | Irfan Irfan Dewi Yunita Fitriani Fitriani |
| author_sort | Irfan Irfan |
| collection | DOAJ |
| description | This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid). |
| first_indexed | 2024-04-24T15:23:00Z |
| format | Article |
| id | doaj.art-fec2e4194dfe4509883d1a5e4c68dd48 |
| institution | Directory Open Access Journal |
| issn | 2085-4927 2442-7020 |
| language | English |
| last_indexed | 2024-04-24T15:23:00Z |
| publishDate | 2021-10-01 |
| publisher | Universitas Syiah Kuala, Agriculture Faculty |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pertanian Indonesia |
| spelling | doaj.art-fec2e4194dfe4509883d1a5e4c68dd482024-04-02T07:29:14ZengUniversitas Syiah Kuala, Agriculture FacultyJurnal Teknologi dan Industri Pertanian Indonesia2085-49272442-70202021-10-01132737710.17969/jtipi.v13i2.1991213336Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan TambahanIrfan Irfan0Dewi Yunita1Fitriani Fitriani2Agricultural Product Technology Department, Agriculture Faculty, Universitas Syiah KualaAgricultural Product Technology Department, Agriculture Faculty, Universitas Syiah KualaAgricultural Product Technology Department, Agriculture Faculty, Universitas Syiah KualaThis study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid).https://jurnal.usk.ac.id/TIPI/article/view/19912mol, microorganisms, additives, concentration |
| spellingShingle | Irfan Irfan Dewi Yunita Fitriani Fitriani Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan Jurnal Teknologi dan Industri Pertanian Indonesia mol, microorganisms, additives, concentration |
| title | Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan |
| title_full | Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan |
| title_fullStr | Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan |
| title_full_unstemmed | Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan |
| title_short | Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan |
| title_sort | kajian pembuatan mol mikroorganisme lokal spesifik dengan variasi jenis dan konsentrasi bahan tambahan |
| topic | mol, microorganisms, additives, concentration |
| url | https://jurnal.usk.ac.id/TIPI/article/view/19912 |
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