Pandanwangi, Aisyah Amelia (2024) PENGARUH KONSENTRASI SUKROSA DAN JENIS INOKULAN TERHADAP SIFAT FISIKOKIMIA, ORGANOLEPTIK, DAN AKTIVITAS ANTIOKSIDAN MINUMAN FERMENTASI SARI BUAH SALAK. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Salak is one of the fruits that has potential as a raw material for probiotic fermented beverages. Salak contains carbohydrates and bioactive compounds such as phenolics that have antioxidant activity. By processing salak fruit into beverages through a fermentation process, it can be an interesting and healthy alternative for intestinal health. The fermentation process involves Lactobacillus plantarum bacteria and Pichia kluyveri yeast as fermentation agents. This study aimed to determine the effect of sucrose concentration and type of inoculant on the characteristics of salak fruit juice fermented beverage. This study used a completely randomised design (CRD) factorial pattern with factor I sucrose concentration (3%, 6%, 9% b/v) and factor II inoculant type (Lactobacillus plantarum; Lactobacillus plantarum and Pichia kluyveri; Pichia kluyveri). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed an interaction (p≤0.05). Fermented salak juice drink using 9% sucrose with Lactobacillus plantarum and Pichia kluyveri inoculants was the best treatment with characteristics of pH 3.96; total microbes 16.047 log CFU/ml; total acid 0.89%; total sugar 14.25%; viscosity 118 mPa.s; DPPH antioxidant activity 90.21%. The resulting organoleptic properties including colour, aroma, taste, overall were 3.60 (slightly like), 3.68 (slightly like), 3.92 (slightly like), 3.92 (slightly like) respectively.
| 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: | Aisyah Ame AAP chusaini | ||||||||
| Date Deposited: | 12 Sep 2024 08:30 | ||||||||
| Last Modified: | 12 Sep 2024 08:31 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/28778 |
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