CD Skripsi

Pembuatan Minuman Fermentasi Sari Tomat Dengan Menggunakan Lactobacillus Casei Subsp. Casei R-68

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Tomato is a fruit that had a short shelf life. Therefore tomato needs to be
processed into products that have economic value, such as fermented drink. The
purpose of this research was to obtain the best addition of sucrose in making
fermented drink of tomato juice by using Lactobacillus casei subsp. casei R68.
This research used a Completely Randomized Design with four treatments and
four replications. The treatments used were P1 (without addition of sucrose), P2
(addition of sucrose 9%), P3 (addition of sucrose 12%), and P4 (addition of
sucrose 15%). The result showed that addition of sucrose significantly affected
total lactid acid bacteria (LAB), total lactid acid, and ash content but did not
significantly affected pH. The chosen treatment from this research was the
treatment P3 (addition of sucrose 12%) which P3 had pH 4.05, total LAB 10.32
log cfu/ml, total lactid acid 0.70%, sucrose content 10.39% and ash content
0.78%.
Keywords:Fermentation drink, tomato juice, sucrose, lactid acid bacteria,
Lactobacillus caseisubsp.caseiR-68

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0049)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 58 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0049)

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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