Kandungan Total Asam dan Organoleptik Water Kefir Ekstrak Jambu Biji Merah (Psidium guajava L.) dengan Variasi Lama Fermentasi dan Konsentrasi Kristal Alga

Sartono, Dian Ulfa and , Dra. Titik Suryani, M. Sc. (2020) Kandungan Total Asam dan Organoleptik Water Kefir Ekstrak Jambu Biji Merah (Psidium guajava L.) dengan Variasi Lama Fermentasi dan Konsentrasi Kristal Alga. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Water kefir is one of the probiotic drinks fermented by lactic acid bacteria (BAL) and yeast which is beneficial for maintaining a healthy body, especially digestive health. Water kefir can be made from fruits, one of which is a red guava fruit. Red guava fruit has a complete nutritional content that is protein, fat, carbohydrates, calcium, and vitamins. The purpose of this study was to determine the total acid and organoleptic quality content with long variations of fermentation and the concentration of algae crystals in the water kefir of red guava extract. The research method used in this study was an experiment using a completely randomized design (CRD) experiment design with 2 factors, namely factor I: fermentation time (F1 = 14 hours and F2 = 18 hours) and factor II: algae crystal concentration (K1 = 3%, K2 = 5%, and K3 = 7%). The results showed that the highest total acid water kefir of red guava extract in F2K3 treatment was 0.71% with a degree of acidity (pH) 3.5. The total acid water kefir of red guava extract is increasing and the degree of acidity (pH) decreases with increasing fermentation time and the higher the concentration of algae crystals used. The best organoleptic quality is water kefir red guava extract in the F1K1 treatment which has a light brown color, a distinctive sour aroma with a little fruity aroma, less sour taste, and is favored by panelists. The total acid content and the organoleptic quality of water kefir red guava extract are in accordance with the SNI quality.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Red guava, Algae crystal, Fermentation time, Organoleptic, Total acid, Water kefir
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	DIAN ULFA SARTONO
Date Deposited:	20 Aug 2020 18:28
Last Modified:	20 Aug 2020 18:28
URI:	http://eprints.ums.ac.id/id/eprint/84664

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