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.
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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) | ||||||||
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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: | 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 |
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