Anggraeni, Citra Dwi Wahyu (2025) Pengembangan Minuman Probiotik Nira Siwalan Ready To Drink Menggunakan Lactobacillus acidophilus FNCC0051, Lactobacillus plantarum FNCC0027 dan Bifidobacterium breve BRL131. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Siwalan sap has a short shelf life because the high sugar content can cause spontaneous fermentation in the sap. Processing siwalan sap into probiotic drinks can be chosen as an alternative processing and as a diversification of siwalan sap. Each type of raw material requires adjustments to the type of bacterial starter used, including different fermentation times and starter concentrations in order to obtain the best fermentation results. This study was conducted to determine the effect of fermentation time and starter concentration treatments on siwalan sap probiotic drinks, as well as to determine the best treatment of fermentation time and starter concentration on siwalan sap probiotic drinks. This study used a Completely Randomized Design with a two-factor factorial pattern with three replications. The first factor was the addition of starter concentration (3%, 6%, and 9%) and the second factor was fermentation time (16, 20, and 24 hours). Data were analyzed using the ANOVA method with a significance level of 5%, then continued with the Duncan's Multiple Range Test (DMRT) comparison test with a significance level of 5%. The results of the study showed that the starter concentration and fermentation time affected the total BAL, total titratable acid, pH value, reducing sugar content, total dissolved solids, and organoleptic tests on taste, and did not affect the organoleptic tests on aroma and color. The best treatment results were obtained by adding a starter concentration of 3% with a fermentation time of 20 hours which produced a total LAB of 8.751 log CFU/ml, a pH value of 4.07, a total titratable acid of 0.750%, a reducing sugar content of 1.39 mg/100ml, a total dissolved solid of 17.167⁰Brix, and a taste of 3.2 (rather like), aroma of 3.35 (rather like), and color of 3.6 (rather like).
| 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: | Citra Dwi Wahyu Anggraeni | ||||||||||||
| Date Deposited: | 10 Jul 2025 05:24 | ||||||||||||
| Last Modified: | 10 Jul 2025 05:24 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38642 |
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