Kandungan Total Asam dan Organoleptik Water Kefir Ekstrak Buah Belimbing (Averrhoea carambola) dengan Variasi Lama Fermentasi dan Konsentrasi Kristal Alga

Sari, Ratna and , Dra. Titik Suryani, M.Sc. (2020) Kandungan Total Asam dan Organoleptik Water Kefir Ekstrak Buah Belimbing (Averrhoea carambola) dengan Variasi Lama Fermentasi dan Konsentrasi Kristal Alga. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Kefir water is one of the probiotic drinks fermented by lactic acid bacteria (BAL) and yeasts which are symbiotic in algal crystals. Kefir water can be made from star fruit. The purpose of this study was to determine the total acid content and organoleptic properties of starfruit extract kefir water with variations in fermentation time and different concentrations of algal crystals. The method used in this study is an experimental study using a Completely Randomized Design (CRD) with 2 factorial and repeated 2 times. The treatment factors used were variations in fermentation time (14 hours and 18 hours) and algal crystal concentration (3%, 5%, and 7%). The results showed that the best quality of starfruit extract kefir water in treatment (L2S3) was 18 hours fermentation time and 7% crystal concentration of algae with a total acid content of 0.69% and pH 3.6. The best organoleptic quality of starfruit extract kefir water in the treatment (L2S2) 18 hours fermentation time and 5% concentration of light yellow color, less pleasant aroma, sour taste, and preferred by panelists. The total content of kefir water acid starfruit extract increases and the degree of acidity (pH) decreases with the longer time of fermentation and the higher the concentration of algal crystals.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Kefir Water, Starfruit, Fermentation Time, Algae Crystal, Total Acid Content, Organoleptic
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	RATNA SARI
Date Deposited:	18 Aug 2020 04:30
Last Modified:	18 Aug 2020 04:30
URI:	http://eprints.ums.ac.id/id/eprint/84665

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