Pengaruh Lama Fermentasi Yoghurt Ubi Jalar Ungu Terhadap Kadar Lemak, Nilai pH, Dan Viskositas

Widya Araini, Maharani and , Dodik Lutfianto, S.Pd., M.Si (2021) Pengaruh Lama Fermentasi Yoghurt Ubi Jalar Ungu Terhadap Kadar Lemak, Nilai pH, Dan Viskositas. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Yoghurt is a dairy product that is fermented by Lactobacillus bulgaricus and Streptococcus thermophillus bacteria which have a characteristic sour taste. Lactic acid bacteria in their growth require a source of carbohydrates that can be obtained from purple sweet potato. This study aims to determine the fat content, pH value, and viscosity of purple sweet potato yogurt with varying length of fermentation. This research is an experimental study with a completely randomized design (CRD), namely yogurt with the addition of purple sweet potato filtrate as much as 8% which is then fermented for 24 hours, 48 hours and 72 hours. Tests of fat content, pH value and viscosity were analyzed using One Way Annova followed by Duncan test. The results showed that there was a significant difference between the pH and viscosity values for varying lengths of fermentation. The results showed that there was no significant difference in fat content with varying lengths of fermentation. The highest fat content at 24 hours of fermentation is 3.45% and the lowest at 72 hours is 2.79%. The highest pH value was found in the 24-hour fermentation period, which was 5.04 and the lowest at the 72-hour fermentation, which was 3.68. The highest viscosity at 48 hours of fermentation was 132 cp and the lowest at 24 hours was 64.47 cp.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Yoghurt, Ubi Jalar Ungu, Lama Fermentasi, Kadar lemak, Nilai pH dan Viskositas.
Subjects:	Q Science > Q Science (General) R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	MAHARANI WIDYA ARINI
Date Deposited:	06 Jan 2022 06:10
Last Modified:	02 Sep 2022 02:03
URI:	http://eprints.ums.ac.id/id/eprint/96331

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