CD Skripsi

Penambahan Ekstrak Ubi Jalar Ungu Dalam Pembuatan Sauerkraut Probiotik Dengan Memanfaatkan Lactobacillus Plantarum 1 Rn2-12112

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ABSTRACT
Sauerkraut is one of the fermented products made from white cabbage,
and has a less attractive color. The study aimed to determine the effectivity of
adding purple sweet potato extract to sauerkraut by utilizing Lactobacillus
plantarum 1 RN2-12112 isolated from sago starch industry for sauerkraut
production as well to study chemical, microbiological and sensory characteristics
of the sauerkraut. This research used an experimental method by using a
completely randomized design (CRD) with four treatments and four replications.
The treatments were SU1 (purple sweet potato extract 15%), SU2 (purple sweet
potato extract 20%), SU3 (purple sweet potato extract 25%), SU4 (purple sweet
potato extract 30%). Data were statistically analyzed using Analysis of Variance
(ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at 5% level.
Parameters observed were pH value, total titrated acid, antioxidant activity, total
lactic acid bacteria and sensory test. Results of the research showed that addition
of purple sweet potato extract to sauerkraut significantly affected to pH value,
total titrated acid, antioxidant activity, sensory test of color and taste. Based on
this research the best treatment was purple sweet potato extract 30% which had
2.57 of pH value, 0.70% of total titrated acid, 9.37 log CFU/ml of total lactic acid
bacteria and strong antioxidant activity with 52.13 μg/ml of IC50 value. Results of
the sensory test were descriptively purple, sour aroma, sour taste, and crispy.
Results of the hedonic test on color, aroma, taste, crispness, and overall
assessment were liked by panelists.
Keywords: Sauerkraut, probiotic, Lactobacillus plantarum 1, purple sweet
potato, antioxidant.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0004)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0004)

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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