Pengaruh Konsentrasi Tepung Suweg (Amorphophallus Campanulatus B1) Terhadap Nilai Total Asam dan Nilai pH Yoghurt

Kurniawati, I’In and , Eni Purwani, S.Si., M.Si (2018) Pengaruh Konsentrasi Tepung Suweg (Amorphophallus Campanulatus B1) Terhadap Nilai Total Asam dan Nilai pH Yoghurt. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction : Fresh cow milk is easily damaged so it needs to be processed into yoghurt. The basic ingredients of making yoghurt are fresh cow milk and probiotic bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus). Suweg flour has high carbohydrate and food fiber values. The addition of suweg flour to yoghurt serves as a stabilizer, which will result in the changes of the total acid value and pH value of the yoghurt produced. Objective : The purpose of the study is to determine the influence of suweg flour (Amorphophallus Campanulatus B1) concentration on the total acidic and yoghurt pH value. Research Methods : This research is an experimental study with a completely randomized design that is yoghurt with addition of suweg flour of 0%, 2%, 4% and 6% which later the testing of the acidic and yoghurt pH total value is conducted. Data were analyzed by using Kruskal-Wallis. Result : The highest acidic total value is 6% concentrate which is 0,74% and the lowest is 0% concentrate which is 0,50%. The highest yoghurt pH value is 6% concentrate which is 4,40 and the lowest is 0% concentrate which is 4,25. Conclusion : There is no significant effect of suweg flour of 0%, 2%, 4% and 6% concentration on the total acidic and yoghurt pH value. Suggestion : Further research needs to be done on yoghurt suweg with more than once repeated treatments.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: pH, total acidic, yoghurt, suweg
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: IIN KURNIAWATI
Date Deposited: 07 Nov 2018 04:29
Last Modified: 07 Nov 2018 04:29
URI: http://eprints.ums.ac.id/id/eprint/68306

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