DAFTAR ISI

Halaman
LEMBAR PERSETUJUAN ................................................................................. i
PRAKATA ............................................................................................................ ii
ABSTRACT ......................................................................................................... iii
DAFTAR ISI .......................................................................................................... v
DAFTAR GAMBAR ........................................................................................... vii
DAFTAR TABEL .............................................................................................. viii
BAB I PENDAHULUAN ................................................................................. 1
1.1 Latar Belakang .................................................................................... 1
1.2 Perumusan Masalah ............................................................................. 2
1.3 Tujuan Penelitian ................................................................................ 3
1.4 Manfaat Penelitian .............................................................................. 4
1.5 Metode Penelitian ................................................................................ 4
1.6 Sistematika Penulisan ......................................................................... 4
BAB II TINJAUAN PUSTAKA ....................................................................... 6
2.1 Talaromyces sp. .................................................................................... 6
2.2 Ketahanan Panas Mikroorganisme ....................................................... 7
2.2.1 Faktor-faktor yang mempengaruhi ketahanan panas
mikroorganisme.......................................................................... 10
2.3 Proses Inaktivasi Mikroorganisme ..................................................... 13
2.3.1 Teknologi termal ........................................................................ 13
2.3.2 Teknologi non-termal ................................................................. 20
BAB III METODE PENELITIAN .................................................................. 23
3.1 Alat dan Bahan ................................................................................... 23
3.1.1 Alat ............................................................................................. 23
3.1.2 Bahan .......................................................................................... 23
3.2 Variabel Penelitian ............................................................................. 23
3.2.1 Variabel tetap .............................................................................. 23
3.2.2 Variabel berubah ........................................................................ 23

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 3.3 Prosedur Penelitian ............................................................................. 24
3.3.1 Tahap pembuatan media PDA .................................................... 24
3.3.2 Tahap produksi askospora Talaromyces sp. ............................... 24
3.3.3 Tahap pembuatan jus nanas ........................................................ 25
3.3.4 Tahap inokulasi jus nanas ........................................................... 26
3.3.5 Proses termal............................................................................... 26
3.3.6 Tahap pencacahan askospora...................................................... 27
3.4 Analisa Data ........................................................................................ 28
3.5 Rangkaian Alat ................................................................................... 28
BAB IV HASIL DAN PEMBAHASAN .......................................................... 29
4.1 Inaktivasi Askospora Talaromyces sp. dengan Proses Termal ......... 29
4.2 Ketahanan Panas Askospora Talaromyces sp. ................................. 31
BAB V PENUTUP ........................................................................................... 34
5.1 Kesimpulan ....................................................................................... 34
5.2 Saran ................................................................................................... 34
DAFTAR PUSTAKA . ........................................................................................ 35
LAMPIRAN . ....................................................................................................... 39

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 DAFTAR GAMBAR
Halaman
Gambar 2.1 Fungi Talaromyces sp. ..................................................................... 6
Gambar 3.1 Blok diagram sporulasi askospora Talaromyces sp. ...................... 25
Gambar 3.2 Blok diagram inaktivasi spora dengan proses termal ..................... 27
Gambar 3.3 Rangkaian alat waterbath ............................................................... 28
Gambar 4.1 Inaktivasi termal askospora Talaromyces sp. dalam jus nanas
(a) SS:10 °Brix ; (b)SS:20 °Brix ; (c)SS:30 °Brix .......................... 30
Gambar E.1 Fungi Talaromyces sp. ................................................................... 41
Gambar E.2 Inokulasi askospora pada media PDA. .......................................... 41
Gambar E.3 Sporulasi askospora Talaromyces sp. ............................................ 41
Gambar E.4 Hasil Centrifuge ............................................................................. 41
Gambar E.5 Koloni askospora setelah proses termal pada temperatur 85 ˚C SS 10
˚Brix ; 10-1. ........................................................................................................... 42
Gambar E.6 Koloni askospora setelah proses termal pada temperatur 88 ˚C SS 10
˚Brix ; 10-1.. .......................................................................................................... 42
Gambar E.7 Koloni askospora setelah proses termal pada temperatur 91 ˚C SS 10
˚Brix ; 10-1.. .......................................................................................................... 42
Gambar E.8 Jus nanas pada SS 10 ˚Brix.. .......................................................... 42

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 DAFTAR TABEL
Halaman
Tabel 2.1 Nilai D dan z dari inaktivasi termal spora Talaromyces sp.
dalam produk buah . ........................................................................... 9
Tabel 2.2 Suhu pertumbuhan untuk 4 grup mikroorganisme .............................. 10
Tabel 2.3 Kondisi dan tujuan pasteurisasi dari beberapa produk pangan ............ 17
Tabel 4.1 Nilai D dari askospora Talaromyces sp. di dalam jus nanas
setelah proses termal ............................................................................ 31
Tabel 4.2 Nilai z dari ketahanan panas spora jamur Talaromyces sp. di
dalam jus nanas setelah proses termal .................................................. 32
Tabel A.1 Komposisi pembuatan media PDA ..................................................... 39
Tabel D.1 Perhitungan nilai D .............................................................................. 41
Tabel D.2 Perhitungan nilai z ............................................................................... 42

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