PEMBUATAN YOGHURT SINBIOTIK GEMBILI (Dioscorea esculenta) (KAJIAN PROPORSI SUSU SAPI DENGAN FILTRAT UMBI GEMBILI DAN LAMA FERMENTASI)

ROHMAN, RIKI FATKHUR (2021) PEMBUATAN YOGHURT SINBIOTIK GEMBILI (Dioscorea esculenta) (KAJIAN PROPORSI SUSU SAPI DENGAN FILTRAT UMBI GEMBILI DAN LAMA FERMENTASI). Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.

[img]
Preview
Text (Cover)
Cover.PDF

Download (1MB) | Preview
[img]
Preview
Text (Bab 1)
1.pdf

Download (20kB) | Preview
[img] Text (Bab 2)
2.pdf
Restricted to Repository staff only

Download (467kB)
[img] Text (Bab 3)
3.pdf
Restricted to Repository staff only

Download (187kB)
[img] Text (Bab 4)
4.pdf
Restricted to Repository staff only

Download (378kB)
[img]
Preview
Text (Bab 5)
5.pdf

Download (10kB) | Preview
[img]
Preview
Text (Daftar Pustaka)
DAFTAR PUSTAKA.pdf

Download (133kB) | Preview
[img] Text (Lampiran)
LAMPIRAN.pdf
Restricted to Repository staff only

Download (925kB)

Abstract

Synbiotic yogurt is a fermented drink made from milk by combining probiotic and prebiotic components. Prebiotic content such as dietary fiber, inulin, and oligosaccharides contained in tubers gembili is able to trigger the activity of the growth of beneficial probiotic bacteria present in the intestines so that it is beneficial for health. This research The purpose of this study was to determine the effect of the proportion of cow's milk and gembili tuber filtrate and duration of fermentation on the characteristics of synbiotic yogurt. This research using a completely randomized design (CRD) factorial pattern with two factors, factor I is the proportion of cow's milk and gembili tuber filtrate (60:40; 50:50; 40:60) and factor II is the length of fermentation (18 hours, 20 hours, 22 hours). Data obtained analyzed using ANOVA and if there is a significant difference between treatment then continued with the DMRT follow-up test at 5% level. Synbiotic Yogurt with the treatment of cow's milk proportion: gembili tuber filtrate 50:50 and old 22 hours fermentation is the best treatment with total Lactic Acid Bacteria 10.05 logCFU/ml; total titrated acid 1.88%; pH 4.21; N-amino content of 12.26%; viscosity 534.33 m.Pas; and total dissolved solids 20.17°Brix. Test results organoleptic showed an average color preference score of 3.04 (slightly like); scent 3.08 (rather like); texture 3.36 (slightly like) and taste 3.52 (like). Keywords: yogurt, synbiotics, gembili tuber, fermentation time.

Item Type: Thesis (Undergraduate)
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorROSIDA, DEDIN FINATSIYATULLNIDN0725127002UNSPECIFIED
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Engineering > Departement of Food Engineering
Depositing User: Mujari Mujari
Date Deposited: 04 Nov 2021 03:05
Last Modified: 04 Nov 2021 03:05
URI: http://repository.upnjatim.ac.id/id/eprint/3087

Actions (login required)

View Item View Item