CD Skripsi

Fortifikasi Juice Jeruk Dengan Mikroencapsulasi Lactobacillus Plantarum Tmw 1.1623 Dan Streptococcus Thermophilus Selama Penyimpanan Dingin

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One way to increase the functional value of orange juice is by making functional orange juice with microencapsulated fortification of probiotics Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus. The purpose of this study was to determine the characteristics of functional orange juice fortified with probiotic microencapsulation during cold storage. This study used a completely randomized design (CRD) with four treatments and four replications to obtain 16 experimental units. The functional orange juice treatment in this study was the addition of probiotic microencapsulation starter, namely J1 without probiotic microencapsulation, J2 1% probiotic microencapsulation fortification, J3 2% probiotic microencapsulation fortification, J4 3% probiotic microencapsulation fortification stored at cold temperatures. Parameters observed were pH, viscosity, LAB viability, vitamin C levels and sensory assessment by hedonic test which included color, aroma, taste, and overall assessment of the functional orange juice produced. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then continue with Duncan's Multiple Range Test (DMRT) at the 5% level. The research results showed that probiotic microencapsulation fortification with a concentration of 1% in functional fresh orange juice stored at 4°C gave the best results on pH, viscosity, LAB viability, vitamin C levels and sensory assessment. The characteristics of functional fresh orange juice with the addition of 1% probiotic microencapsulated starter have BAL viability of 102.02%, pH 4.97, viscosity 226.47 Cp, vitamin C content of 33.44 mg/100 mL. Hedonic sensory assessment resulted in a color score of 2.803.54 (somewhat like-like), aroma score 2.913.65 (somewhat like-like), taste score 3.093.39 (somewhat like) , and an overall score of 3.153.61 (somewhat like-for-like).

Keywords: functional orange juice, probiotic microencapsulation, viability

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906111208

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Hasil Pertanian., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906111208

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

Vina

Versi lain/terkait

Lampiran Berkas

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