<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill)"^^ . "Tomato sauce was a semi-solid product that had a relatively short shelf life,\r\nbecause it has a fairly high water content, so this situation creates the potential for\r\nbacteria to grow. Therefore a method was needed to extend tomato sauce shelf\r\nlife. An industrial scale, chemical preservatives are generally added to tomato\r\nsauce with certain regulations, but of course this used to became dangerous if used\r\ncontinuously, while tomato sauce was one of the product with a high level of\r\nused. In this study the natural preservative was the troch ginger flower was used\r\nbecause was had antimicrobial content derived from essential oils from the\r\nterpenoid group. This study aimed to determine the effect of adding torch ginger\r\nextract and storage time on viscosity, pH, and TPT. This research was\r\nexperimental. This study used a factorial completely randomized design (CRD)\r\nconsisting of two factors. The first factor was the addition of torch ginger extract\r\n(K) which consists of 3 levels including 0% (K1), 5% (K2), and 10% (K3).\r\nMeanwhile, the second factor was storage time (N) which consists of 3 levels\r\nincluding 0 days (N1), 7 days (N2), and 14 days (N3). Based on the research, it\r\ncould be concluded that the concentration of torch ginger extracts affected the\r\nvalue of pH, viscosity, and TPT. Storage time was affected by the value of\r\nviscosity 3720.8 cps, 5497.1cps, and 5663.5 cps, pH 3.97, 3.87 and 3.80, TPT\r\n31.8, 19, and 17.1. Meanwhile effect of storage to viscosity of 1086 cps, 5294.6\r\ncps, 8500.8 cps, effect of TPT was 31.8, 19, 17.1 effect of pH was 3.97, 3.87 and\r\n3.85, so that from the best concentration the shelf life of tomato sauce was tested\r\nwith the result that tomato sauce had a shelf life of 20 days at room temperature,\r\nfive days at 370C, and 19 days at 470C based on the presence of Total Plate Count\r\n(TPC)."^^ . "2025" . . . . . . . . . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . . . . . . . . . "Nopitasari"^^ . "Nopitasari"^^ . "Nopitasari Nopitasari"^^ . . "VEGA"^^ . "YOESEPA PAMELA"^^ . "VEGA YOESEPA PAMELA"^^ . . "TUBAGUS"^^ . "BAHTIAR RUSBANA"^^ . "TUBAGUS BAHTIAR RUSBANA"^^ . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "FAKULTAS PERTANIAN"^^ . . . "JURUSAN TEKNOLOGI PANGAN"^^ . . . . . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Text)"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "Pengaruh Penambahan Ekstrak Bunga Kecombrang\r\n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan\r\nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill) (Other)"^^ . . . . . . "indexcodes.txt"^^ . . "HTML Summary of #45982 \n\nPengaruh Penambahan Ekstrak Bunga Kecombrang \n(Etlingera alatior Jack) dan Lama Penyimpanan terhadap Karakteristik dan \nUmur Simpan Saus Tomat (Lycopersicon esculantum Mill)\n\n" . "text/html" . . . "Q Science (General)"@en . . . "QR Microbiology"@en . .