KEAMANAN BE GULING DITINJAU DARI MUTU MIKROBIOLOGIS DAN MUTU GIZI

DEWI, NI WAYANSRI SANTIKA (2018) KEAMANAN BE GULING DITINJAU DARI MUTU MIKROBIOLOGIS DAN MUTU GIZI. Diploma thesis, JURUSAN GIZI.

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Abstract

Be Guling is a traditional Bali food that is in great demand by local tourists and foreign tourists so it needs to be tested its safety. The purpose of this study is to know the security of bolster in terms of microbiological quality and nutritional quality sold in the district of Ubud, Gianyar regency. The type of research used was observative using microbial and fatty quantitative analysis methods. Based on total microbial test results obtained the average total microbial yield of 6.3 x 106 CFU / g. Based on the food safety score obtained results and analysis of fat be bolster the percentage of grease fat that is 44,374%. So it can be concluded that the total microbe exceeds the maximum limit listed in the SNI, food safety scores indicate the category of prone but safe to eat and beats fat content nearly 50% that is 44.374% Keyword : security, be guling, total microbial, fat

Item Type: Thesis (Diploma)
Additional Information: MENGENAI BABI GULING BALI
Uncontrolled Keywords: security, be guling, total microbial, fat
Subjects: R Medicine > R Medicine (General)
Divisions: Jurusan Gizi > Prodi D3
Depositing User: SantikaDew Ni Wayan Sri
Date Deposited: 09 Aug 2018 00:34
Last Modified: 09 Aug 2018 00:34
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/851

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