Safura, Mudrikatul (2015) Inaktivasi Bakteri Staphylococcus Aureus Dalam Sari Buah Jambu Biji Merah (Psidium Guajava l.). Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Study of inactivation of bacteria Staphylococcus aureus in red guava juice has been done to decide the mortality rate, the rate of inactivation, and the value of D bacteria Staphylococcus aureus in red guava juice. Thet method that used in this study was linear regresision. The result showed the mortality rate of bacteria Staphylococcus aureus in red guava juice at pH 3 and pH 4 highest heating temperature of 90°C for 5 minutes. The rate of inactivation of bacteria Staphylococcus aureus in red guava juice at pH 3 higher is (µ) = 0,0093 cfu/min with a model of inactivation y=0,0093x + 0,031 and R2=0,817 than bacteria Staphylococcus aureus in red guava juice at pH 4 is (µ) = 0,007 cfu/ min with a model of inactivation y=0,007x + 0,3581 and R2=0,9975. Red guava juice at pH 3 requires a shorter time to kill the bacteria Staphylococcus aureus 90% than bacteria Staphylococcus aureus in red guava juice at pH 4. The bacteria Staphylococcus aureus in red guava juice at pH 3 has the value of D60oC= 1,13 minutes, D70oC= 1,05 minutes, D80oC= 1,04 minutes, and D90oC= 0,84 minutes and pH 4 has the value of D60oC= 1,29 minutes, D70oC= 1,17 minutes, D80oC= 1,09 minutes, and D90oC= 1,02 minutes. Keywords: Staphylococcus aureus, Inactivation, Heating, Red Guava Juice
| Item Type: | Thesis (Undergraduate) | ||||||
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| Subjects: | 550 - Rumpun Ilmu Ekonomi > 570 - Ilmu Manajemen > 576 - Manajemen Industri | ||||||
| Divisions: | Jurusan Manajemen Agribisnis > Prodi D4 Manajemen Agroindustri > Tugas Akhir | ||||||
| Depositing User: | Riza Nuraini Octavia | ||||||
| Date Deposited: | 27 Jan 2022 00:41 | ||||||
| Last Modified: | 27 Jan 2022 00:42 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/10060 |
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