Rinawan, Dwi Mei and , Dra. Aminah Asngad, M.Si (2018) Kualitas Kefir Koro Benguk Perisa Stroberi Dengan Perbedaan Konsentrasi Starter Dan Lama Fermementasi. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Kefir is a fermented milk product based on cow's milk, goat's milk and buffalo milk. Kefir-based animal milk does not fit in the consumption of vegetarian and lactose intolerant patients. Koro benguk can be turned into vegetable milk substitute animal milk containing 28, 94% protein. The purpose of this study was to determine the quality of kefir koro benguk strawberry flavor. The research method used Completely Randomized Design (RAL) and two treatment factors with two replications. The first factor is fermentation duration (12 hours and 24 hours) and second factor is starter concentration (2%, 4%, and 8%). The results showed that the highest protein content in P1J1 treatment (duration of fermentation of 12 hours and 2% starter concentration) was 3.175% while the treatment that produced the lowest protein content was P1J2 (12 hours fermentation time and 4% starter concentration). The results of organoleptic test showed the best on P2J3 treatment (Length of fermentation 24 hours and starter concentration 8%) yellow color, typical smell of yeast/kefir, slightly thick texture and acceptability slightly.
| Item Type: | Karya ilmiah (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Kefir Koro Benguk, Strawberry, Protein, Organoleptic |
| Subjects: | L Education > L Education (General) Q Science > QH Natural history > QH301 Biology |
| Divisions: | Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi |
| Depositing User: | DWI MEI RINAWAN |
| Date Deposited: | 08 Aug 2018 04:08 |
| Last Modified: | 08 Aug 2018 04:08 |
| URI: | http://eprints.ums.ac.id/id/eprint/65504 |
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