| dc.description.abstract | This research was conducted to find The Effect of potassium sorbate
concentration on the quality of sweet potato cake during storage. This research was
performed in August-Desember 2010 at the Laboratory of Microbiology, Agriculture
Faculty, North Sumatera University, Medan, using factorial completely randomized
design with two factors i.e, potassium sorbate concentration (K) 0%, 0,025%, 0,050%,
and 0,075% and storage time (0, 2, 4, 6 days) Parameters analysed were moisture content,
ash content, total mikrobial, degree of swelling, organoleptic values of colour, flavour
and taste, and texture.
The result showed that potassium sorbate concentration gave highly significant
different effect on total mikrobial, degree of swelling, organoleptic values of colour and
gave nosignificant effect on moisture content, ash content, organoleptic of flavour, taste
and texture. Storage time gave highly significant effect on moisture content, ash content,
total mikrobial, degree of swelling, organoleptic of values colour, organoleptic flavour
and taste, and texture. The combination of potassium sorbate concentration and storage
time gave significant effect on total microbial, and texture. The combination of
potassium sorbate concentration of 0,075% and 2 days of storage time gave the good and
acceptable quality of aweet potato cake. | en_US |
