Uji Antioksidan dan Organoleptik Water Kefir Lidah Buaya dengan Lama Fermentasi dan Konsentrasi Gula Merah yang Berbeda

Ajihani, Afitya Rizki and , Dra. Aminah Asngad, M.Si (2019) Uji Antioksidan dan Organoleptik Water Kefir Lidah Buaya dengan Lama Fermentasi dan Konsentrasi Gula Merah yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Kefir water of aloe vera is a probiotic drink fermented through lactic acid bacteria (LAB) (lactobacillus, lactococcus and leuconostoc), acetic acid bacteria (aceterobacter) and yeast (saccharomyces and candida). This study aims to determine the effect of differences in the concentration of brown sugar and the duration of fermentation on the antioxidant activity of kefir aloe vera. The research method used in this study was an experiment with a completely randomized design (CRD) of two factors and two replications. The treatment factors used were variations in brown sugar concentration (8%, 10%, and 12%) and long fermentation variations (24 hours and 36 hours). The organoleptic test results showed that the highest quality of aloe vera water was found in the treatment of 10% brown sugar concentration with 24-hour fermentation time (B2F1). The lowest quality was found in the treatment of 12% brown sugar concentration with 36 hours fermentation time (B3F2). Based on the parameters tested, the conclusions in this study are the best fermentation time for aloe vera water 24 hours. The addition of the amount of concentration of brown sugar has an influence on the quality of organoleptic water kefir aloe vera.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	water kefir, lidah buaya, organoleptik
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	AFITYA RIZKI AJIHANI
Date Deposited:	09 Aug 2019 06:42
Last Modified:	09 Aug 2019 06:42
URI:	http://eprints.ums.ac.id/id/eprint/75892

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