Pengaruh Lama Penyimpanan pada Suhu 12-13oc Terhadap Kadar Lemak dan Viskositas Yoghurt Tepung Suweg (amorphophallus campanulatus)

Zahara, Alfia Rahma and , Eni Purwani, S.Si., M.Si (2018) Pengaruh Lama Penyimpanan pada Suhu 12-13oc Terhadap Kadar Lemak dan Viskositas Yoghurt Tepung Suweg (amorphophallus campanulatus). Skripsi thesis, Universitas Muhammadiyah Surakarta.

[img] PDF (Naskah Publikasi)
NASKAH PUBLIKAS1.pdf
Restricted to Repository staff only

Download (541kB)
[img] PDF (Halaman Depan)
HALAMAN DEPAN.pdf
Restricted to Repository staff only

Download (646kB)
[img] PDF (Bab I)
BAB I.pdf
Restricted to Repository staff only

Download (171kB)
[img] PDF (Bab II)
BAB II.pdf
Restricted to Repository staff only

Download (255kB)
[img] PDF (Bab III)
BAB III.pdf
Restricted to Repository staff only

Download (260kB)
[img] PDF (Bab IV)
BAB IV.pdf
Restricted to Repository staff only

Download (325kB)
[img] PDF (Bab V)
BAB V.pdf
Restricted to Repository staff only

Download (201kB)
[img] PDF (Daftar Pustaka)
DAFTAR PUSTAKA.pdf
Restricted to Repository staff only

Download (88kB)
[img] PDF (Lampiran)
LAMPIRAN.pdf
Restricted to Repository staff only

Download (1MB)
[img] PDF (Surat Pernyataan)
SURAT PERNYATAAN.pdf
Restricted to Repository staff only

Download (51kB)

Abstract

Yogurt is a fermented milk product with the addition of Streptococcus thermophillus and Lactobacillus bulgaricus. Suweg flour has the potential to contain low fat and a low glycemic index value, so that suweg flour yogurt can be consumed by people with diabetes mellitus. Storage at temperature 12-13oC can affect the fat content and viscosity of the starch yogurt. The purpose of this study was to determine the effect of storage time at temperature 12-13oC on fat content and viscosity of suweg flour yogurt. This type of research is an experimental study with a completely randomized design that is yogurt with the addition of suweg flour at a concentration of 6% which is then stored at temperature 12-13oC for 0.7 , 14, and 21 days. Data were analyzed using Krusskall Wallis followed by Duncan test at the 0.05 level. The results showed that there were significant differences between fat content and viscosity to different storage times. The highest fat content is yogurt stored on the 21st day which is 0.913% and the lowest on day 0 is 0.47%. The highest viscosity was found in yogurt stored at 0 days (944.9 cP) and the lowest was yogurt stored at 21 days (142.25 cP).

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Key words: storage time, fat content, viscosity, suweg flour yogurt
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: ALFIA RAHMA ZAHARA
Date Deposited: 20 Aug 2018 01:24
Last Modified: 20 Aug 2018 01:24
URI: http://eprints.ums.ac.id/id/eprint/66868

Actions (login required)

View Item View Item