CD Skripsi

Pemanfaatan Lactobacillus Plantarum 1 Dalam Pembuatan Tapai Ketan Probiotik

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This research aimed to study the effect of addition of Lactobacillus plantarum 1 with different amylolytic properties which can produce the best quality of glutinous tapai. The research was experimentally conducted with four treatments and four replications. The treatment used in this study were TKP1 (added yeast), TKP2 (addition of yeast + L. plantarum 1 RN2-12112), TKP3 (addition of yeast + L. plantarum 1 RN2-53), TKP4 (addition of yeast + L. plantarum 1 RN1-23121). The results show that addition of L. plantarum 1 with different amylolytic properties significantly affected pH, latic acid and the number of lactic acid bacteria (LAB), yeast, sugar and alcohol contents as well as descriptive sensory and hedonic overall assessment of color, aroma, taste and texture. The selected treatment in this study was addition of TKP3 (yeast + L. plantarum 1 RN2-53). Resulting glutinous tapai had pH of 3.48, total titrated acids 0.51%, total LAB 8.74 CFU/ml, total yeast 7.50 CFU/ml, total sugar content 24.84%, alcohol content 0.22% with the sensory characteristic of yellowish white colour, acidic and alcoholic flavor, sweet and sour taste, soft textured. Based on the hedonic test on the assessment of color, aroma, texture and overall test, the panelists liked the glutinous tapai. Keywords: Glutinous tapai, probiotic, Lactobacillus plantarum 1

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0003)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

xiv, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0003)

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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