Uji Aktivitas Antioksidan Dan Organoleptik Water Kefir Nanas Madu Dengan Lama Fermentasi Dan Konsentrasi Gula Stevia Yang Berberda

Aviarti, Dhessa Yudi and , Dra. Aminah Asngad, M.Si (2019) Uji Aktivitas Antioksidan Dan Organoleptik Water Kefir Nanas Madu Dengan Lama Fermentasi Dan Konsentrasi Gula Stevia Yang Berberda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Honey pineapple water kefir 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 antioxidant water kefir activity of honey pineapple with the effect of fermentation time and differences in the concentration of stevia sugar. 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 the concentration of stevia sugar (6%, 8%, and 10%) and long fermentation variations (24 hours and 36 hours). The results showed that the highest antioxidant water kefir activity of honey pineapple was at 10% stevia sugar concentration and 36 hours fermentation time (A3B2) with an average of 1.33%. The organoleptic results of honey pineapple kefir water obtained the highest attraction value at 8% stevia sugar concentration with 36 hours fermentation time (A3B1) with whitish yellow and a rather pungent aroma and slightly sour taste.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	water kefir, nanas madu, organoleptik, antioksidan
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	DHESSA YUDI AVIARTI
Date Deposited:	29 Jul 2019 07:37
Last Modified:	29 Jul 2019 07:37
URI:	http://eprints.ums.ac.id/id/eprint/74876

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