Kualitas Kefir Kacang Tolo dengan Variasi Konsentrasi Starter dan Lama Fermentasi serta Penambahan Pewarna Alami

Fauzi, Ahmad and , Dra. Titik Suryani, M.Sc. (2018) Kualitas Kefir Kacang Tolo dengan Variasi Konsentrasi Starter dan Lama Fermentasi serta Penambahan Pewarna Alami. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Kefir is a processed fermented milk product with kefir starter grain containing Streptococcus sp., Lactobacilli and some types of non pathogenic yeast or yeast. Kefir has many benefits for the body, including stimulating the immune system, antitumor and improving the digestive process. In general, the raw material in the manufacture of kefir is animal milk. However, the availability of animal milk is limited and relatively expensive and some people are allergic to animal milk. So there needs to be an alternative to vegetable milk. Tomato beans are one of the basic ingredients of vegetable milk which has a high protein content. The purpose of this study was to determine the quality (total acid, orgaoleptic, and pH) kefir tolo beans with variations in starter concentration and duration of fermentation and the addition of natural dyes. This research method is a completely randomized design (CRD) with two factors. The first factor is the concentration of starter (5%, 10%, and 15%) and the second factor is fermentation time (24 hours and 48 hours) with 2 replications. The results showed that the kefir quality of tolo beans was the best in K3L1 treatment (starter concentration 15% and fermentation time 24 hours) with a total acid level of 1.49 and pH 2.58. Organoleptic test results have a very acidic taste, pink color, unpleasant aroma, soft texture and less acceptability.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	kefir tolo beans, starter consentration, long fermentation, total acid, pH, organoleptic
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	AHMAD FAUZI
Date Deposited:	13 Aug 2018 03:52
Last Modified:	13 Aug 2018 03:52
URI:	http://eprints.ums.ac.id/id/eprint/66053

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