Electronic Theses and Dissertation

Abstrak penelitianinibertujuanuntukmelihatpengaruhjenisdankonsentrasibahantambahanpadapembuatan mol terhadapmutusecarakeseluruhan (fisik, kimia, sensoridanmikrobiologis) mol yang dihasilkan. metode yang digunakan pada penelitian iniadalahrancanganacaklengkap (ral) faktorial yang terdiridari 2 faktor. faktor pertamaadalahjenisbahantambahan (j) yang terdiridri 4 taraf, yaitu j1= nasi, j2= tanah, j3= bokasidaun, j4= komposdaun. faktorkeduaadalahkonsentrasibahantambahan (k) yang terdiridari 2 taraf,yaitu k1= 7,5%, k2= 10%. analisis yang dilakukan meliputi total mikroorganismeatau tcc (total cell count),nilai ph, temperaturdanujiorganoleptikterhadapwarna (ujihedonik) dan aroma (ujideskripsi).mol denganperlakuanterbaikadalah j4k2 denganjenisbahantambahandaundankonsentrasibahantambahan 10%.perlakuan j4k2 memilikinilai: tcc (total cell count) 9,6x107 cfu/ml, nilai ph 3,7, ujihedonikwarna mol 4,3 (disukaipanelis) danujideskripsi aroma 4,3 (aroma tape/asamsedang). kata kunci: mikroorganismelokal, bahan tambahan, konsentrasi abstract this study aims to determine the effect of the type and concentration of additives in the manufacture of mol on the overall quality (physical, chemical, sensory and microbiological) of the resulting mol. the method used in this study was a factorial completely randomized design (crd) consisting of 2 factors. the first factor is the type of additive (j) which consists of 4 levels, namely j1 = rice, j2 = soil, j3 = leaf bokashi, j4 = leaf compost. the second factor is the concentration of additives (k) which consists of 2 levels, namely k1 = 7.5%, k2 = 10%. the analysis carried out included total microorganisms or tcc (total cell count), ph value, temperature and organoleptic tests on color (hedonic test) and aroma (description test). the mol with the best treatment was j4k2 with a type of leaf additive and a concentration of 10%. the j4k2 treatment had the following values: tcc (total cell count) 9.6x107 cfu / ml, ph value 3.7, mol color hedonic test 4.3 (preferred by panelists) and aroma description test 4.3 (tape aroma / medium acid). keywords: microorganismslocal, additives, concentration