PENGARUH LAMA PASTEURISASI DAN LAMA FERMENTASI PADA PENGOLAHAN CUKA APEL (Malus sylvestris Mill) TERHADAP KUALITAS CUKA DAN AKTIVITAS ANTIOKSIDAN

ARISANDI, BETTY (2008) PENGARUH LAMA PASTEURISASI DAN LAMA FERMENTASI PADA PENGOLAHAN CUKA APEL (Malus sylvestris Mill) TERHADAP KUALITAS CUKA DAN AKTIVITAS ANTIOKSIDAN. Other thesis, University of Muhammadiyah Malang.

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Abstract

Generally apple a lot of consumed by society as fresh fruit. But, great crop moment, produce the apple very abundance so that a lot destroy till cause damage till cause the loss. Reason of apple exploiting for the beverage of apple vinegar of caused by his is chemical content especially sugar as substrat in ferment alcohol and to the number of existing content antioksidan in apple so that this apple a lot of this apple vinegar a lot of made by as drik healthy. Process of apple vinegar of early from process of glucose resolving become the acid piruvat of through passing] process gliokolisis constructively khamir will be formed by alcohol, later then this alcohol will be turned into by a acetate acid constructively acetobacter aceti. This research aim to to 1) knowing old influence of pasteurisasi and ferment llama to vinegar quality (rate of alcohol and sam acetate) 2) knowing old pwengaruh of pasteurisasi and ferment llama to activity antioksidan 3) knowing old influence of pasteurisasi and ferment which can yield the vinegar quality (alcohol and acetate acid) best 4) knowing old influence pasteurisasi and ferment which can influence the best activity antioksidan. Research type used experiment research really (true experiment) by using complete random device (RAL) composed the daroin three free variable that is old pasteurisasi (A) for the A1 of= old pasteurisasi 25 minute, A2= old pasteurisasi 30 meni A3= old pasteurisasi 35 minute and ferment llama (B) For the B1 of ( old ferment 12 day), B2 (old ferment 14 day), B3 ( old ferment 16 day). Variable trussing of vinegar quality, rate alcohol, sour acetate of activity antioksidan treatment repeated 3 times. From research result obtained conclusion that there is old pasteurisasi and ferment to vinegar quality (rate of alcohol and acetate acid) and activity antioksidan. Old treatment pasteurisasai to quality of vinegar and best activity antioksidan that is ferment nature 25 minute, While treatment of ferment giving influence the best of quality of vinegar and activity antioksidan that is ferment 16 day. Interaction of among between of ferment and pasteurisasi to quality of cider and best activity antioksidan that is treatment of A1B3 (pasteurisasi 25 minute and ferment 16 day). Keyword: apple, apple vinegar, vinegar quality, activity antioksidan.

Item Type: Thesis (Other)
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Anggit Aldila
Date Deposited: 26 Apr 2012 03:35
Last Modified: 26 Apr 2012 03:35
URI: http://eprints.umm.ac.id/id/eprint/3051

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