Kualitas Cuka Buah Jambu Biji (Psidium Guajava L.) Dengan Variasi Lama Fermentasi Dan Konsentrasi Starter (Plain Vinegar)

Maharani, Adinda Suci and , Dra. Titik Suryani, M.Sc (2021) Kualitas Cuka Buah Jambu Biji (Psidium Guajava L.) Dengan Variasi Lama Fermentasi Dan Konsentrasi Starter (Plain Vinegar). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Vinegar is a food product made from fruit carbohydrate that have been through two step fermentations, that is alcohol fermentation and acetate acid. Guava (Psidium guajava L.) is a tropical that contain nutrition like calorie, protein, fat, carbohydrate, calcium, phosphor, vitamin A, vitamin B, vitamin C and water. With a great nutritions unfortunately guava doesn’t have much product variant, that why the goal of this experiment is to see how we can utilize guava as a base ingredient for vinegar and fermentation time and adding mother of vinegar in different concentrations effected the quality of the guava vinegar. The method that use in this experiment is completely randomize design (CDR) with 2 factors. Factor 1 is how long the fermentation time from 10 days and 15 days with factor 2 is starter concentrations (plain vinegar) 10% and 15% parameter from the experiment this is the acetate concentration, pH and organoleptic test (form, colour, scent and taste). The expected result from this experiment is as learning material to understand about the principle of biotechnology that use bioprocess and give information about the application of guava to make more product variant.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: jambu biji, cuka buah, plain vinegar, asam asetat, organoleptik
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: ADINDA SUCI MAHARANI
Date Deposited: 11 Nov 2021 14:33
Last Modified: 11 Nov 2021 14:34
URI: http://eprints.ums.ac.id/id/eprint/95508

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