CD Skripsi

Kajian Berbeda Pengencuran Neraca Kelapa Terhadap Kualitas Air Kefir Sebagai Minuman Fungsional

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One of the raw materials that can be used in making water kefir is palm sap. Palm sap contains high sugar, which is around 10‒15%. The high sugar content can inhibit microbial growth, so dilution is necessary. The purpose of this study was to obtain the selected dilution proportion of palm sap in making palm sap water kefir. This study was conducted experimentally using a completely randomized design with four treatments and four replications. The treatment in this study was the dilution of nira aren with water, namely P1 (1:1), P2 (1:3), P3 (1:5), and P4 (1:7). The data obtained were statistically analyzed using the analysis of variance test. If the value of Fcount ≥ Ftable, then proceed with duncan’s multiple range test at the 5% level. The results showed that the dilution of palm sap with water had significantly effected on the total lactic acid bacteria (LAB), degree of acidity (pH), total titrated acid, total yeast, alcohol content, as well as on descriptive and hedonic sensory assessments such as color, aroma, taste, and overall assessment. The selected water kefir in this study was treatment P1 (1:1) with a total LAB 8.81 log CFU/ml, pH 4.17, total titrated acid 1.33%, total yeast 5.97 log CFU/ml, and alcohol content 0.17%, with a charateristic cloudy color, alcoholic aroma, tasted sour, sweet, and has soda sensation.

Keywords: dilution, palm sap, and water kefir.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113838

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113838

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

Vina

Versi lain/terkait

Lampiran Berkas

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