CD Skripsi

Pemanfaatan Leuconostoc Mesenteroides Dan Lactobacillus Plantarum 1 Dalam Pembuatan Sauerkraut Probiotik

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This reseach aimed to get a good quality of sauerkraut by combining Leuconostoc mesenteroides and Lactobacillus plantarum 1. The research was experimentally conducted with four treatments and four replications. The treatments used in this study were S1 (Leuconostoc mesenteroides FNCC 0023), S2 (Leuconostoc mesenteroides FNCC 0023 + L. plantarum 1 RN1-23121), S3 (Leuconostoc mesenteroides FNCC 0023 + L. planarum 1 RN2-53), S4 (Leuconostoc mesenteroides FNCC 0023 + L. plantarum 1 RN2-12112). The results show that addition of L. plantarum 1 with different amylolytic properties significantly affected pH, total lactic acid, vitamine C, and total lactic acid bacteria (LAB), as well as descriptive sensory and hedonic overall assessment of aroma and taste, but did not significantly affect sensory assessment in the descriptive and hedonic assessment of colour and crispiness. The selected treatment in this study was S4 (Leuconostoc mesenteroides FNCC 0023 2,5% + L. plantarum 1 RN2-12112 2,5%) resulting sauerkraut with pH 3.03, total lactic acid 0.41%, vitamin C 11.99 mg/100 g, total LAB 10.32 CFU/ml, rather white colour, typical acid fermented flavour, acid taste, rather crispy and overall test the panelists liked.

Keywords: Sauerkraut, Lactobacillus plantarum 1, probiotic

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0025)

Penerbit

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

Deskripsi Fisik

xv, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0025)

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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