CD Skripsi

Pembuatan Minuman Probiotik Sari Buah Nanas Dengan Variasi Waktu Fermentasi Menggunakan Starter Lactobacillus Fermentum Inacc B1295

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ABSTRACT
Pineapple is one type of fruit that is widely produced in Indonesia .This
study to obtain the optimal fermentation time in the manufacture of pineapple
juice probiotic drinks that meet quality standards and are favour by the panelist.
The research was conducted experimentally using a completely randomized
design (CRD) with four treatments and four replications in order to obtain 16
experimental units. The treatments used in this study were N1 (fermentation time
of 8 hours), N2 (fermentation time of 12 hours), N3 (fermentation time of 16
hours), and N4 (fermentation time of 20 hours). The parameters observed were the
degree of acidity (pH), total lactic acid, total lactic acid bacteria, total solids, and
sensory assessment. The best treatment of pineapple juice probiotic drink
fermentation time was N2 treatment (12 hours of fermentation time). The
probiotic drink of pineapple juice had pH value of 4.03, total lactic acid 0.55%,
total LAB 9.09 log CFU/ml, total solid 18.70%, slightly yellow color (3, 53),
slightly pineapple aroma (3.80), slightly sour taste (3.87), and thin (2.60)
viscosity.
Keywords: probiotic drinks, fermentation time, Lactobacillus fermentum InaCC
B1295

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0051)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0051)

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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