Harnanda, Melinda Indah (2022) Pembuatan Velva Sinbiotik Mengkudu (Morinda citrifolia L.) (Kajian Penambahan Susu Skim dan Konsentrasi Bakteri Asam Laktat). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Velva is one type of frozen food that is similar to ice cream but has a low fat content because it does not use milk fat and has a high content of vitamin C and fiber. In this study, velva sinbiotic noni was made as a health drink that contains prebiotic components (dietary fiber) and probiotics (starters of lactic acid bacteria). This study aims to find out the effect of the addition of skim milk and the concentration of lactic acid bacteria starters (BAL) on the characteristics of noni synbiotic velva. The study used a Complete Random Design (RAL) factorial pattern with two factors, factor I was the addition of skim milk (10%, 15%, 20%) and factor II was the concentration of BAL starters (3%, 5%, 7%). The data obtained is analyzed using ANOVA and if there are real differences between treatments, it is followed by further dmrt testing of 5%. Sinbiotic velva with the addition of 20% skim milk and a starter concentration of BAL 3% is the best treatment with a total OF BAL 9,219 logCFU / ml; total dissolved solids 35.25°Brix, viscosity 568.85 m.Pas, overrun 29.75%, melting time 17.83 minutes, vitamin C levels 113.83 mg/100gr, antioxidant activity 95.92%, protein content 1.50%. The results of the rganoleptic test showed an average taste favorability score of 4.24 (likes); aroma 3.48 (rather like); color 4.12 (likes), and texture 4.12 (likes). As well as dietary fiber by 2.90% and fat content by 0.79%.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | MELINDA INDAH HARNANDA | ||||||||||||
| Date Deposited: | 20 May 2022 01:53 | ||||||||||||
| Last Modified: | 20 May 2022 01:53 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/6088 |
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