Kualitas Kefir Kacang Komak Perisa Buah Naga Dengan Waktu Inkubasi Dan Konsentrasi Starter Berbeda

Wulandari, Retno and , Dra. Aminah Asngad, M.Si (2018) Kualitas Kefir Kacang Komak Perisa Buah Naga Dengan Waktu Inkubasi Dan Konsentrasi Starter Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Hyacinth Bean Kefir with dragon fruit flavour is fermented milk with high protein. For some people, kefir made from animal protein can caused lactose intolerance. Hyacinth bean content 25% protein and can be utilized as vegetable milk, even though has unpleasant smell. Dragon fruit extract can decrease unpleasant smell with unique smell and taste. The aims of this research is to know quality Hyacinth bean kefir with different incubation time and starter concentration. This research method used Completely Randomized Design (CRD) with 2 factor and with two replications. The first factor is incubation time, it is 12 hours and 24 hours. Second factor is starter concentration 2%, 4%, and 8%. The result of this research showed the best quality was the treatment W1D3 (12 hours incubation and starter 8%) with violet colour, smell like milk bean, slightly thick texture and the acceptance is less like. The lowest quality was the treatment W1D1 (12 hours incubation and starter 2%) with violet colour, unpleasant smell, watery texture and the acceptance is less like. Quality of Hyacinth bean kefir very take effect from concentration starter.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	kefir nabati, kacang komak, buah naga
Subjects:	H Social Sciences > H Social Sciences (General)
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	RETNO WULANDARI
Date Deposited:	07 Aug 2018 01:07
Last Modified:	07 Aug 2018 01:07
URI:	http://eprints.ums.ac.id/id/eprint/65307

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