Pengaruh Jenis Dan Konsentrasi Asam Terhadap Cuko Pempek

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1), 250 mL (K2) and 300 mL (K3) with three replications. The observed parameters consisted of chemical analysis such as: total sugars, pH, viscosity, and capsaicin. The organoleptical tests used different tests with standard samples include color, aroma and flavor. While the microbiological analysis was by Total Plate Count (TPC) methods using agar medium spread. The results showed that the type of acid affect the pH, total sugars, viscosity, color, aroma, flavor and had no effect on the levels of capsaicin of cuko pempek. Acid concentration affect the total sugars, capsaicin, color, aroma, taste, while did not affect the pH and viscosity. The interaction of the studied factors affect the pH, total sugars, capsaicin, color, aroma, and taste of cuko pempek. Organoleptical assessment showed that the color, aroma and flavor of cuko pempek were different from the standard samples at the level of the medium, small and very small difference. In microbiological treatment using lactic acid applicative (K3), the viability of cells decreased significantly from a range of LAB 10 CFU/mL to an average of 1.94 × 10 CFU/mL