CD Skripsi

Pemanfaatan Lactobacillus Plantarum 1 Rn2-12112 Dalam Pembuatan Minuman Sinbiotik Berbasis Sari Umbi Bengkuang Dan Naga Merah

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ABSTRACT Lactic acid bacteria have potential as probiotic agents are frequently used in the production of functional food products, one of which is a fermented beverage. This research aimed to obtain the best concentration of Lactobacillus plantarum 1 RN2-12112 starter in the manufacture of yam tuber and red dragon juice-based fermented drinks. The study used a randomized complete design with variation in the starter treatment of 2, 3, 4, 5 and 6%. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at the 5% level. The results showed that variation in the starter significantly affected pH value, total lactic acid bacteria, total lactic acid, aroma, taste, consistency and overall hedonic test to color, flavour, taste and consistency. However, the variation in the starter did not significantly effect the descriptive color of fermented drink. The concentration of 3% starter resulted in a better-fermented drink with pH value of 3,86, total lactic acid was 1.05%, and total lactic acid bacteria was 9.18 CFU/ml. Organoleptic analysis of fermented drinks shows a pinkish purple color, distinctive fermented flavour and sour taste favored by panelists.
Keywords : Lactobacillus plantarum, red dragon, yam tuber

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0051)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

xiv, 74 hlm.: ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0051)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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