Yanti, Ni Nyoman Tutik Yustina (2018) Studi Kasus Pengolahan Lawar Plek di Desa Ketewel. Diploma thesis, JURUSAN GIZI.
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Abstract
Case Study Lawar Plek Processing In Ketewel Village ABSTRACT The process of making lawarplek in Ketewel Village uses raw pork so that it is at risk for micro-organism contamination because there is no heating process. This study aims to determine the total content of microbes and protein content and food safety score on lawarplek in Ketewel Village. To perform microbial test on lawarplek using TPC (Total Plate Count) method and to test protein content at lawarplek using Kjeldahl method. Based on the results of research, from 5 stalls selling lawarplek in Ketewel Village. The total range of microbes in lawar is 3.9 x 106 CFU / g up to 3.0 x 107 CFU / g total microbial in all stalls above the safety standard microbes in SNI of 1 x 106 CFU / g. Based on the analysis of protein content between 6.68% to 15.25%. Based on the calculation of food security score of one stall seller lawarplek classified prone, but safe to eat and 4 other stalls classified as vulnerable, not safe to eat. Keywords :Total microbes, Protein content, Food safety score
Item Type: | Thesis (Diploma) |
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Additional Information: | SAYUR TRADISIONAL BALI YAITU LAWAR |
Uncontrolled Keywords: | Keywords :Total microbes, Protein content, Food safety score |
Subjects: | R Medicine > R Medicine (General) |
Divisions: | Jurusan Gizi > Prodi D3 |
Depositing User: | Ni Nyoman Tutik Yustina Yanti |
Date Deposited: | 09 Aug 2018 06:51 |
Last Modified: | 09 Aug 2018 06:51 |
URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/917 |
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