Anggraeni, Wineke Dwi and , Dra. Aminah Asngad, M.Si (2018) Kualitas Kefir Kacang Jogo Perisa Jambu Biji Merah Dengan Konsentrasi Starter Dan Lama Fermentasi Yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Kefir is a fermented milk which is assisted by lactic acid bacteria and yeast based milk. The use of vegetable milk in this study to provide an alternative for some people who have an animal milk allergy and can be reached by the entire community with a relatively cheaper price.This research aims to determine the quality of keyphil milk jogo beans red guava flavors include color, aroma, texture, and the public appeal. This study used experimental method with Completely Randomized Design (RAL) using two treatment factors, namely variation of starter concentration (2%, 4%, 8%) and fermentation duration variation (12 hours and 24 hours). Parameter in this research is organoleptik test and acceptance of society to keypir nut jogo perisa jambu merah. Based on the result of the research, it can be concluded that the best quality is shown in the F2S1 treatment (24 hours fermentation and 24 hour starter concentration) with the protein content of 4.53% with pink color, typical aroma of kefir and slightly thick texture and power thank favored. From all research result of average of protein content of SNI about fermented milk remained so that keypad of jogo beans red guava flake is feasible to be consumed with good quality
| Item Type: | Karya ilmiah (Skripsi) |
|---|---|
| Uncontrolled Keywords: | kefir nabati, kacang jogo, konsentrasi starter, lama fermentasi, susu fermentasi |
| Divisions: | Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi |
| Depositing User: | WINEKE DWI ANGGRAENI |
| Date Deposited: | 09 Aug 2018 07:51 |
| Last Modified: | 09 Aug 2018 07:51 |
| URI: | http://eprints.ums.ac.id/id/eprint/65696 |
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