Kualitas Water Kefir Salak Pondoh dengan Konsentrasi Starter Kristal Alga dan Lama Fermentasi yang Berbeda

Alfin, Lofia and -, Dra. Aminah Asngad, M.Si (2019) Kualitas Water Kefir Salak Pondoh dengan Konsentrasi Starter Kristal Alga dan Lama Fermentasi yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Water kefir is a beverage product from fermented lactic acid and yeast bacteria. Water kefir salakpondoh has the potential to have high antioxidant activity because has a high phenol content. The purpose of this study was to determine the antioxidant level and sifaet organoleptic water kefir pondohzalacca with the addition of palm sugar which was examined from the starter concentration and different fermentation time. The method used in this study is experimental research using a completely randomized design (CRD) with 2 factorials and repeated twice. The treatment factors used were variations in water kefir starter concentration (6%, 8% and 10%) and long fermentation variations (24 jm and 36 hours). The best treatment results with the highest antioxidant activity were at a concentration of 6% with 36 hours fermentation time which was 5.09 wb and the lowest results were found at a concentration of 3% with a 24hour fermentation period of 1.92 wb. Based on the parameters tested, the conclusions from this study are the best fermentation time for salakpondoh for 36 hours with the use of a starter concentration of 6%. The use of different starter concentrations affects the quality of water kefir. In the best organoleptic results at a concentration of 6% with a long fermentation of 24 hours and 36 hours by getting the preferred value of the panelists rather like.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Kefir Water, Salak Pondoh,Antioksidan, Organoleptic
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	LOFIA ALFIN
Date Deposited:	31 Jul 2019 06:34
Last Modified:	31 Jul 2019 06:34
URI:	http://eprints.ums.ac.id/id/eprint/75006

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