Kualitas Water Kefir Buah Sirsak dengan Konsentrasi Starter Kristal Alga dan Lama Fermentasi yang Berbeda

Talattof, Hafsah Ayyudia and -, Dra. Aminah Asngad, M.Si (2019) Kualitas Water Kefir Buah Sirsak dengan Konsentrasi Starter Kristal Alga dan Lama Fermentasi yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Water kefir is a probiotic drink prepared from a mixture of water, fermented fruits using lactic acid bacteria (such as; lactobacillus), yeast (such as saccharomyces and candida), and acetic acid bacteria (aceterobacter) which will produce acid and alcohol. the content of vitamin c from soursop fruit has high levels of antioxidants which can remove toxins from the body. this study aims to determine the antioxidant levels and organoleptic properties of soursop fruit water with the addition of coconut sugar in terms of the concentration of starter and different fermentation times. this study uses an experimental method with completely randomized design (crd) using two treatment factors and two repetitions, namely variations in starter concentration (3%, 6%, 9%) and long fermentation variations (24 hours and 36 hours). based on the results of the research that has been done, the highest antioxidant levels are shown in the treatment of k3l1 (starter concentration of 9% and fermentation time of 24 hours) with an average of 5.46% wb and the best quality of organoleptic water kefir shown in treatment k2l1 (starter concentration 6% and 24-hour fermentation time with the average panelist rather like the water kefir which has the criteria of sand color, a slightly sour aroma typical of soursop water kefir, a slightly sweet and sour taste typical of soursop water kefir, and the people's attraction that is rather like.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	water kefir, soursop fruit, organoleptic
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	HAFSAH AYYUDIA TALATTOF
Date Deposited:	01 Aug 2019 08:26
Last Modified:	01 Aug 2019 08:26
URI:	http://eprints.ums.ac.id/id/eprint/75034

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