CD Skripsi

Pemanfaatan Lactobacillus Plantarum 1 Dalam Pembuatan Es Krim Sinbiotik Dari Bengkuang Dan Buah Naga Merah

---

ABSTRACT
The purpose of this research was to determine the appropriate Lactobacillus plantarum 1 strain to produce synbiotic ice cream from jicama and red dragon fruit that meets the quality standards. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments used in this study were BN0 (without Lactobacillus plantarum 1 addition), BN1 (addition of Lactobacillus plantarum 1 RN1-23121), BN2 (addition of Lactobacillus plantarum 1 RN2-53), and BN3 (addition of Lactobacillus plantarum 1 RN2-12112). The results showed that the addition of different strains of Lactobacillus plantarum 1, probiotics obtained from the industrial waste of sago starch processing had a significantly affected overrun, melting time, total lactic acid bacteria (LAB), acidity (pH), total solids, fat, protein contents, as well as descriptive and hedonic sensory assessments on the attributes of color, aroma, taste, tenderness, and overall. The best treatment was ice cream BN1 (addition of Lactobacillus plantarum 1 RN1-23121) with overrun 29.61%, melting time 11.32 minutes, total LAB 9.02 log CFU/ml, pH 4.41, total solids 27.58%, fat content 3.48%, protein content 2.11% with the sensory characteristics of purplish pink, slightly sour aroma, sweet slightly sour taste, soft tenderness, and the overall assessment of hedonic was favored by the panelists.
Keywords: ice cream, synbiotic, Lactobacillus plantarum 1, jicama, red dragon fruit

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

06 03. 121 (0035)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

06 03. 121 (0035)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar