CD Skripsi

Konsentrasi Gum Xanthan Sebagai Penstabil Dalam Pembuatan Frozen Kefir Drops Buah Mangga

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Frozen kefir drops were a frozen food product made from kefir cream with
fruit blended in granular form. This study aims to measure the concentration of
xanthan gum as a stabilizer in making of frozen mango kefir drops. The study
used a non-factorial Completely Randomized Design (CRD) with four treatments
and four replications. The treatments in this study were the addition of the
xanthan gum concentration, namely S1 (0%), S2 (0.5%), S3 (1%), and S4 (1.5%).
Data were analyzed statistically using analysis of variance and differences
between treatments were analyzed using Duncan's Multiple Range Test (DMRT)
at the 5% level. The results showed that the concentration of xanthan gum had a
significant effect (P 0.05) on the degree of acidity (pH) of frozen
mango kefir drops. The best treatment in this study was the addition of xanthan
gum as much as 0.5% (S2) in producing of frozen mango kefir drops. This drops
had a viscosity of 7534.50 cP, melting time for 9.28 minutes, pH of 3.6, the
amount of acid titrated 13.40%, and total LAB 7.40 log CFU/ml, with a
description of the product: yellowish-white color, sour taste, soft texture and
overall slightly favored by panelists.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0048)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2020

Deskripsi Fisik

ix, 232 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0048)

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

Daus

Versi lain/terkait

Lampiran Berkas

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