Penggunaan Metode Multiple Attribute untuk Mendapatkan Alternatif Terbaik Pembuatan Kecap Instant dari Limbah Cair Pengolahan Abon Daging  

Oleh:

Kusumawati, A. ; Kumalaningsih, Sri ; Lestari, Endah Rahayu

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Ilmu-Ilmu Teknik (Engineering) vol. 17 no. 2 (Oct. 2005), page 207-216.
Topik: Hidrolized Fermented Bean; Brown Sugar; Instant Soy Sauces; Liquid Waste of Shredded Meat Processing

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: JJ106 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The Use ofA Multiple Attribute Design To Find The Best Alternative Treatment For Making Instant Soy Sauce The objective of this experiment was to obtain the best alternative treatment for the production of instant soy sauce from shredded liquid waste. A Factorial Randomized Block Design with two factors and three replications was used to carry out this study. The percentage of hydrolyzed fermented bean (10; 20 and 30% w/v) as the first factor and percentage of brown sugar added (80 ; 90 and 100% w/v) as the second factor. The result of this study indicated that the alternative treat-ment was the of 30% hydrolyzed fermented bean with the addition of 90% brown sugar. The score for taste was 7.2 ; flavour 6.33, and color 6.07, the protein content was 5.54%, Amino-N 0.14%. Financial analysis indicated that the cost for production was Rp. 2.053 per 250 gins, with the selling price Rp. 3.000 per 250 gms the payback period was 3 years, 10 months, 20 days for the production capacity of 8.000 sachets per year.

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