CD Skripsi

Penambahan Sari Buah Jambu Biji Merah Terhadap Karakteristik Mutu Kefir Air Kelapa

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ABSTRACT
Water kefir is a fermented drink are included in functional food products. Food material that have potential as raw materials for water kefir are coconut water, red guava juice, kefir grains, and sugar. The purpose of this research was to obtain the best and appropriate concentration of red guava juice in the manufacture of good quality coconut water kefir. This research was conducted experimentally with five treatments and three replications to obtain 15 experimental units. The treatment in this study was the addition of red guava juice to coconut water kefir, including JM1 (10%), JM2 (20%), JM3 (30%), JM4 (40%), and JM5 (50%). The data were analyzed statistically using analysis of variance (ANOVA) with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of red guava juice with different concentrations significantly affected the chemical, microbiological, and organoleptic assessment of coconut water kefir. Based on this research, the best addition of red guava juice to coconut water kefir treatment was obtained, namely the JM5 (addition of 50% red guava juice) with the criteria of a 3.15 pH value, 0.87% titrated acid total, 7.69 log CFU/ml total LAB, 6.83 log CFU/ml total yeast, and 0.44% alcohol content. Sensory characteristics descriptively of the JM5 treatment were a very strong pink, a flavor smell, little alcohol, a strong red guava aroma, a sweet taste, and a sensation of soda. The overall rating liked by the panelists.
Keywords: coconut water, red guava juice, water kefir

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806124929

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806124929

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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