Fadhilah, Diana Safitri A'yuni Nur (2023) Pengaruh Konsentrasi Gula Merah dan Lama Fermentasi Terhadap Karakteristik Water Kefir Buah Kersen. Undergraduate thesis, UPN Veteran Jawa Timur.
![[img]](http://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (COVER)
18033010011-COVERpdf Download (760kB) |
|
|
Text (BAB I)
18033010011-BAB I.pdf Download (42kB) | Preview |
|
|
Text (BAB II)
18033010011-BAB II.pdf Restricted to Registered users only until 23 January 2025. Download (385kB) |
|
|
Text (BAB III)
18033010011-BAB III.pdf Restricted to Registered users only until 23 January 2025. Download (222kB) |
|
|
Text (BAB IV)
18033010011-BAB IV.pdf Restricted to Registered users only until 23 January 2025. Download (562kB) |
|
|
Text (BAB V)
18033010011-BAB V.pdf Download (31kB) | Preview |
|
|
Text (DAFTAR PUSTAKA)
18033010011-DAFTAR PUSTAKA.pdf Download (188kB) | Preview |
|
|
Text (LAMPIRAN)
18033010011-LAMPIRAN.pdf Restricted to Registered users only until 23 January 2025. Download (997kB) |
Abstract
Water kefir is a fermented beverage product made by inoculating kefir grains with a mixture of fruit juices. Diversification of processed water kefir with cherry fruit as raw material. Cherry fruit has a sugar component that supports microbial growth. The addition of brown sugar also acts as a medium for microbial growth and affects the total LAB, yeast, TAT, pH, reducing sugar, and TPT produced. LAB decreased with the addition of more than 40% sugar. This study aims to 1) determine the effect of brown sugar concentration and fermentation time on the characteristics of cherry water kefir, 2) determine the best treatment combination using brown sugar concentration and fermentation time on the characteristics of cherry water kefir. This study used a completely randomized design with a two-factor factorial design with 3 replications. Factor I was brown sugar concentration (9%; 12% and 15% w/v) and factor II was fermentation time (20, 24 and 28 hours). The data obtained were analyzed using ANOVA with a significant level of 5% and Duncan's further test ( DMRT). The results showed that the treatment of brown sugar concentration and fermentation time had a significant effect on total LAB, pH, total acid, and total dissolved solids. The best treatment was obtained in the combination of 15% sugar concentration and 24-hour fermentation time which resulted in a total LAB of 7.51 log CFU/ml, total yeast 5.38 log CFU/ml, pH value 3.46, total titrated acid 0.447%, total reducing sugar 10.2%, total dissolved solids 9.87obrix, color 3.76 (likes), taste 3.6 (likes), and aroma 3.8 (likes).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Diana Safitri ANF | ||||||||||||
| Date Deposited: | 24 Jan 2023 03:21 | ||||||||||||
| Last Modified: | 24 Jan 2023 03:21 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/11483 |
Actions (login required)
 |
View Item |