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KAJIAN PERBEDAAN JENIS GULA DAN KONSENTRASI KEFIR GRAIN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK WATER KEFIR APEL (MALUS SYLVESTRIS MILL)

Hidayati, Anita Riyatul (2018) KAJIAN PERBEDAAN JENIS GULA DAN KONSENTRASI KEFIR GRAIN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK WATER KEFIR APEL (MALUS SYLVESTRIS MILL). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Kefir is one of the probiotic drinks that are very beneficial for health, especially in the digestive system. Kefir is not only made from raw milk but also from water, juice, and honey. Apples rome beauty has a slightly sour taste, crunchy, and a distinctive flavor. High nutritional content that is beneficial to health. This type of apple can be used as raw material for water kefir. The purpose of this study is to determine the presence or absence of interaction and the influence between different types of sugar and variation of kefir grain concentration added to the physicochemical and organoleptic qualities of apple kefir. The research method used is: Randomized Block Design (RAK) with 2 factors. The first factor is the different types of sugar, namely: sucrose sugar, brown sugar, and fructose sugar. The second factor is the difference in the concentration of kefir grain, ie 3%, 6%, and 9%. Parameters analyzed were water conten, pH, total lactic acid, reducing sugar, alcohol content, total lactic acid bacteria (BAL), total yeast, color, and organoleptic (aroma, appearance, and preferences). The results of this study, which shows the interaction between the treatment of different types of sugar and the difference in the addition of kefir grain concentration to reducing sugar and alcohol content in apple kefir. Different types of sugars and differences in the concentration of kefir grain influence the water content, pH, total titrated acids, total BAL, total yeast, color intensity (a + and b +), and organoleptic test. The conclusion of apple kefir research was obtained the best treatment of M3A2 (fructose sugar: 6% kefir grain) which has a moisture content of 91.045%, pH 3.19, alcohol content 1.9%, total titrated acid 2.69%, reducing sugar 0.81, color intensity (L = 35.3, a + = 0.63; b + = 2), aroma 2.97 (stinging enough), 3.30 appearance (interesting enough), preferences 3.07 (quite like) , total lactic acid bacteria (BAL) 3.4x107 CFU/ml, total yeast 2.7x106 CFU/ml.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311086
Uncontrolled Keywords: Apple Rome Beauty, Water Kefir Apel, Type of Sugar
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 10:26
Last Modified: 21 Nov 2018 10:26
URI : http://eprints.umm.ac.id/id/eprint/40501

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