Scribd Logo
Upload

Welcome to Scribd!

  • Data Hasil Fermentasi 1. Suhu Lingkungan (Bola Basah Dan Bola Kering)

    Uploaded by

    wasgina
    15 views6 pages
    The document contains data from a fermentation process including: 1. Temperature measurements of the wet and dry bulbs over 6 days ranging from 19 to 31 degrees Celsius. 2. Moisture content measurements of 3 samples ranging from 61.69% to 64.68%. 3. PH measurements of 2 for each time period over 6 days. 4. Relative humidity measurements ranging from 70% to 91% over 6 days at different times.

    Original Description:

    Original Title

    data fermentasi kakao.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document contains data from a fermentation process including: 1. Temperature measurements of the wet and dry bulbs over 6 days ranging from 19 to 31 degrees Celsius. 2. Moisture content measurements of 3 samples ranging from 61.69% to 64.68%. 3. PH measurements of 2 for each time period over 6 days. 4. Relative humidity measurements ranging from 70% to 91% over 6 days at different times.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    15 views6 pages

    Data Hasil Fermentasi 1. Suhu Lingkungan (Bola Basah Dan Bola Kering)

    Uploaded by

    wasgina
    The document contains data from a fermentation process including: 1. Temperature measurements of the wet and dry bulbs over 6 days ranging from 19 to 31 degrees Celsius. 2. Moisture content measurements of 3 samples ranging from 61.69% to 64.68%. 3. PH measurements of 2 for each time period over 6 days. 4. Relative humidity measurements ranging from 70% to 91% over 6 days at different times.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 6

    DATA HASIL FERMENTASI

    1. Suhu lingkungan (bola basah dan bola kering)

    Suhu Lingkungan
    Hari ke / Tgl Jam
    BB ( ̊C) BK ( C
    ̊ )
    12:00
    WIB 26 29
    0 / 16-Feb-2019
    17:00
    WIB 26 29
    08:00
    WIB 19 23
    12:00
    1 / 17-Feb-2019
    WIB 25 27
    17:00
    WIB 27 29
    08:00
    WIB 28 29
    12:00
    2 / 18-Feb-2019
    WIB 28 30
    17:00
    WIB 28 28
    08:00
    WIB 25 29
    12:00
    3 / 19-Feb-2019
    WIB 29 31
    17:00
    WIB 26 29
    08:00
    WIB 24 27
    12:00
    4 / 20-Feb-2019
    WIB 28 29
    17:00
    WIB 28 29
    08:00
    WIB 24 27
    12:00
    5 / 21-Feb-2019
    WIB 27 29
    17:00
    WIB 26 27
    08:00
    WIB 24 25
    12:00
    6 / 22-Feb-2019
    WIB 27 29
    17:00
    WIB 29 31
    Pengukuran Suhu Bola Basah dan Suhu
    Bola Kering selama Fermentasi
    40
    30
    20
    10
    0
    Suhu

    12:00 WIB

    08:00 WIB

    17:00 WIB

    12:00 WIB

    08:00 WIB

    17:00 WIB

    12:00 WIB

    08:00 WIB

    17:00 WIB

    12:00 WIB
    Suhu Lingkungan BB ( ̊C)
    0 / 1 / 17- 2 / 18- 3 / 19- 4 / 20- 5 / 21- 6 / 22-
    Suhu Lingkungan BK ( ̊C)
    16- Feb- Feb- Feb- Feb- Feb- Feb-
    Feb- 2019 2019 2019 2019 2019 2019
    2019
    Waktu Pengukuran

    2. Kadar Air

    Sampel Kadar Air (%)


    1 63,82
    2 61,69
    3 64,68

    Pengukuran Kadar Air (%)


    65
    64.5
    64
    63.5
    Kadar Air (%)

    63
    62.5
    Kadar Air (%)
    62
    61.5
    61
    60.5
    60
    1 2 3

    3. Ph

    Hari ke / Tanggal Jam PH

    12:00 & 17:00


    0 / 16-Feb-2019 3
    WIB
    08:00 & 17:00
    1 / 17-Feb-2019 2
    WIB
    08:00 & 17:00
    2 / 18-Feb-2019 2
    WIB
    08:00 & 17:00
    3 / 19-Feb-2019 2
    WIB
    08:00 & 17:00
    4 / 20-Feb-2019 2
    WIB
    08:00 & 17:00
    5 / 21-Feb-2019 2
    WIB
    08:00 & 17:00
    6 / 22-Feb-2019 2
    WIB

    Pengukuran PH Bahan selama Fermentasi


    3.5
    3
    2.5
    2
    PH

    1.5
    1
    0.5
    0
    12:00 & 08:00 & 08:00 & 08:00 & 08:00 & 08:00 & 08:00 & PH
    17:00 17:00 17:00 17:00 17:00 17:00 17:00
    WIB WIB WIB WIB WIB WIB WIB
    0 / 16- 1 / 17- 2 / 18- 3 / 19- 4 / 20- 5 / 21- 6 / 22-
    Feb- Feb- Feb- Feb- Feb- Feb- Feb-
    2019 2019 2019 2019 2019 2019 2019
    Waktu Pengukuran

    4. Rh

    Hari ke / Tgl Jam RH

    12:00
    74
    WIB
    0 / 16-Feb-2019
    17:00
    74
    WIB
    08:00
    70
    WIB
    12:00
    1 / 17-Feb-2019 83
    WIB
    17:00
    81
    WIB
    08:00
    2 / 18-Feb-2019 91
    WIB
    12:00
    81
    WIB
    17:00
    82
    WIB
    08:00
    71
    WIB
    12:00
    3 / 19-Feb-2019 81
    WIB
    17:00
    72
    WIB
    08:00
    72
    WIB
    12:00
    4 / 20-Feb-2019 91
    WIB
    17:00
    91
    WIB
    08:00
    72
    WIB
    12:00
    5 / 21-Feb-2019 81
    WIB
    17:00
    90
    WIB
    08:00
    91
    WIB
    12:00
    6 / 22-Feb-2019 81
    WIB
    17:00
    81
    WIB
    Pengukuran RH Bahan selama Fermentasi
    100
    90
    80
    70
    60
    RH

    50
    40
    30
    20
    10
    0 RH

    12:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB

    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    0 / 16- 1 / 17-Feb- 2 / 18-Feb- 3 / 19-Feb- 4 / 20-Feb- 5 / 21-Feb- 6 / 22-Feb-
    Feb- 2019 2019 2019 2019 2019 2019
    2019
    Waktu Pengukuran

    5. Suhu bahan

    Hari ke / Tgl Jam Suhu Bahan

    12:00
    WIB 30
    0 / 16-Feb-2019
    17:00
    WIB 30
    08:00
    WIB 25
    12:00
    1 / 17-Feb-2019
    WIB 29
    17:00
    WIB 31
    08:00
    WIB 31
    12:00
    2 / 18-Feb-2019
    WIB 30
    17:00
    WIB 30
    08:00
    WIB 27
    3 / 19-Feb-2019 12:00
    WIB 31
    17:00 28
    WIB
    08:00
    WIB 25
    12:00
    4 / 20-Feb-2019
    WIB 29
    17:00
    WIB 30
    08:00
    WIB 27
    12:00
    5 / 21-Feb-2019
    WIB 32
    17:00
    WIB 28
    08:00
    WIB 26
    12:00
    6 / 22-Feb-2019
    WIB 30
    17:00
    WIB 32

    Pengukuran Suhu Bahan selama Fermentasi


    35
    30
    25
    20
    Suhu

    15
    10
    5
    0 Suhu Bahan
    Jam

    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB
    08:00 WIB
    12:00 WIB
    17:00 WIB

    Hari 0 / 1 / 17- 2 / 18- 3 / 19- 4 / 20- 5 / 21- 6 / 22-


    ke / 16- Feb-2019 Feb-2019 Feb-2019 Feb-2019 Feb-2019 Feb-2019
    Tgl Feb-
    2019
    Waktu Pengukuran

    You might also like