Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad

Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad

This project looks into the effect of addition of different salt level in fermentation of stink bean. In this study, fermented stink bean with 2%, 4%, and 6% salt, respectively, were analyzed in terms of lactic acid bacteria count, lactic acid content, and pH. The fermentation was carried out for 10...

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Bibliographic Details
Main Author: Muhamad, Nurulhuda
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2017
Subjects:
Microorganisms
QR Microbiology
Bacteria
Online Access:http://ir.uitm.edu.my/id/eprint/28256/
http://ir.uitm.edu.my/id/eprint/28256/1/PPb_NURULHUDA%20MUHAMAD%20AS%20N%2017_5.pdf
id uitm-28256
recordtype eprints
spelling uitm-282562020-02-12T06:50:04Z http://ir.uitm.edu.my/id/eprint/28256/ Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad Muhamad, Nurulhuda Microorganisms QR Microbiology Bacteria This project looks into the effect of addition of different salt level in fermentation of stink bean. In this study, fermented stink bean with 2%, 4%, and 6% salt, respectively, were analyzed in terms of lactic acid bacteria count, lactic acid content, and pH. The fermentation was carried out for 10 days at room temperature. Generally, lactic acid bacteria count shows a similar trend where initially there was increase in microbial count and then decrease afterwards. Fermented stink bean with 4% salt showed the highest lactic acid bacteria count followed by 2%, and 6% salt, respectively. For lactic acid content, fermented stink bean with 4% salt showed the highest lactic acid content, followed by fermented stink bean with 2%, and 6% salt, respectively. The final pH obtained in all fermented stink bean samples is 3.39 to 3.53. However, the statistical analysis shows no significant difference among fermented stink bean with 2, 4, and 6% of salt for all the attributes. Faculty of Applied Sciences 2017 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/28256/1/PPb_NURULHUDA%20MUHAMAD%20AS%20N%2017_5.pdf Muhamad, Nurulhuda (2017) Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad. [Student Project] (Unpublished)
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Microorganisms
QR Microbiology
Bacteria
spellingShingle Microorganisms
QR Microbiology
Bacteria
Muhamad, Nurulhuda
Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad
description This project looks into the effect of addition of different salt level in fermentation of stink bean. In this study, fermented stink bean with 2%, 4%, and 6% salt, respectively, were analyzed in terms of lactic acid bacteria count, lactic acid content, and pH. The fermentation was carried out for 10 days at room temperature. Generally, lactic acid bacteria count shows a similar trend where initially there was increase in microbial count and then decrease afterwards. Fermented stink bean with 4% salt showed the highest lactic acid bacteria count followed by 2%, and 6% salt, respectively. For lactic acid content, fermented stink bean with 4% salt showed the highest lactic acid content, followed by fermented stink bean with 2%, and 6% salt, respectively. The final pH obtained in all fermented stink bean samples is 3.39 to 3.53. However, the statistical analysis shows no significant difference among fermented stink bean with 2, 4, and 6% of salt for all the attributes.
format Student Project
author Muhamad, Nurulhuda
author_facet Muhamad, Nurulhuda
author_sort Muhamad, Nurulhuda
title Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad
title_short Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad
title_full Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad
title_fullStr Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad
title_full_unstemmed Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad
title_sort effect of different salt concentration on fermentation of stink bean (parkia speciosa) / nurulhuda muhamad
publisher Faculty of Applied Sciences
publishDate 2017
url http://ir.uitm.edu.my/id/eprint/28256/
http://ir.uitm.edu.my/id/eprint/28256/1/PPb_NURULHUDA%20MUHAMAD%20AS%20N%2017_5.pdf
first_indexed 2023-09-18T23:19:53Z
last_indexed 2023-09-18T23:19:53Z
_version_ 1777419360771506176

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