CD Skripsi

Efektivitas Penambahan Ekstrak Ubi Jalar Ungu (Ipomoea Batatas Var.Ayamurasaki) Dan Susu Skim Terhadap Karakteristik Yoghurt Jagung Manis (Zea Mays L.Saccharata) Dengan Menggunakan Inokulum Lactobacillus Acidophilus Dan Bifidobacterium Sp

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Has been researched about the effectiveness of the addition of purple sweet potatoes extract and skim milk to sweet corn yoghurt characteristics by using inoculum of Lactobacillus acidophilus and Bifidobacterium sp. The research held in Biological Laboratory of Educational Faculty and Chemical Laboratory Of Result and Fishery of Riau University. Research design have been used was factorial completed randomized design (RAL factorial) which consisted of two factor. First factor is the addition of purple sweet potatoes extract with concentration are 0%, 5%, 10%, 15% and second factor is skim milk with concentration are 0%, 3%, 5%, 7%. Parameters are consist of lactic acid, pH, viscosity, protein, carbohydrate which analyzed by ANOVA followed by DMRT at 5% and organoleptic which being explained descriptively. The result showed that the addition of purple sweet potatoes extract and skim milk effected sweet corn yoghurt’s characteristics significantly. The most effective combination is at addition of purple sweet potatoes extract 10% and 5% skim milk (U10S5) grading 1.214% of lactic acid, pH 3.700, viscosity of 57,285 mPas, protein 4,336% and carbohydrate 3,491%, and the organoleptic’s average of texture 3,60, color 4,05, aroma 3,65 dan tase 3,75. Whole organoleptic’s average of U10S5 is 3,76 grading texture dense, colour young purple, aroma and taste sour yogurt.

Keywords : yoghurt, purple sweet potatoes extract, skim milk

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

05 07.113 (0055)

Penerbit

Pekanbaru : Universitas Riau - FKIP - Pendidikan Biologi., 2013

Deskripsi Fisik

vi, 106 hlm.:ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

05 07.113 (0055)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

zelpino

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