Kandungan Total Asam dan Organoleptik Water Kefir Ekstrak Buah Apel Hijau (Pyrus malus L.) dengan Variasi Lama Fermentasi dan Konsentrasi Kristal Alga

Khasanah, Aulia Nurul and -, Dra. Titik Suryani, M.Sc. (2020) Kandungan Total Asam dan Organoleptik Water Kefir Ekstrak Buah Apel Hijau (Pyrus malus L.) dengan Variasi Lama Fermentasi dan Konsentrasi Kristal Alga. Skripsi thesis, Universitas Muhammadiyah Surakarta.

	PDF (Naskah Publikasi) 1. NASKAH PUBLIKASI_ AULIA.pdf Download (925kB)
	PDF (Halaman Depan) 2. HALAMAN DEPAN_AULIA.pdf Download (828kB)
	PDF (Bab I) 3. BAB 1_AULIA.pdf Download (212kB)
	PDF (Bab II) 4. BAB 2_AULIA.pdf Restricted to Repository staff only Download (639kB) | Request a copy
	PDF (Bab III) 5. BAB 3_AULIA.pdf Restricted to Repository staff only Download (347kB) | Request a copy
	PDF (Bab IV) 6. BAB 4_AULIA.pdf Restricted to Repository staff only Download (573kB) | Request a copy
	PDF (Bab V) 7. BAB 5_AULIA.pdf Restricted to Repository staff only Download (187kB) | Request a copy
	PDF (Daftar Pustaka) 8. DAFTAR PUSTAKA_AULIA.pdf Download (420kB)
	PDF (Lampiran) 9. LAMPIRAN_AULIA.pdf Restricted to Repository staff only Download (2MB) | Request a copy
	PDF (Pernyataan Publikasi Ilmiah) SURAT PERNYATAAN PUBLIKASI ILMIAH_AULIA.pdf Restricted to Repository staff only Download (314kB) | Request a copy

Abstract

Water kefir is a fermented beverage extracts or fruit juices with Japanese algae crystals, which has an acidic taste and lower of alcohol, and contains probiotics that are beneficial for maintaining digestive health. Water kefir can be made from green apples that contain complex nutritional values such as protein, fat, carbohydrates, fiber, and vitamins that can be used as a source of nutrition for lactic acid bacteria. The purpose of this study was to determine the total acid content and organoleptic quality of water kefir green apple extract with variations in fermentation time and algae crystal concentration. The method used in this study is an experimental method with a Completely Randomized Design (CRD) consisting of two factors. Factor 1: fermentation time (14 hours and 18 hours), while factor 2: algae crystal concentration (3%, 5%, and 7%). The results showed that the highest total acid content of water kefir green apple extract on F2K3 treatment (18 hours fermentation time with 7% algae crystal concentration) was 0.68% with a pH value of 4.1. The longer the fermentation time and the higher the concentration of the algae crystal starter, the total acid content increases and the pH value decreases. The best organoleptic quality of water kefir green apple extract in the treatment F1K2 (14 hours fermentation time with 5% algae crystal concentration) with brownish yellow color, pungent aroma (typical strong acid), typical sour taste, and degree of preference favored by panelists. The total acid content and organoleptic quality of water kefir green apple extract are in accordance with SNI quality.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Water Kefir, Green Apple, Fermentation Time, Algae Crystal, Total Acid, Organoleptic
Subjects:	Q Science > QA Mathematics Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	AULIA NURUL KHASANAH
Date Deposited:	14 Aug 2020 03:14
Last Modified:	14 Aug 2020 03:14
URI:	http://eprints.ums.ac.id/id/eprint/84663

Actions (login required)

View Item