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STUDI PENAMBAHAN SARI BUAH TOMAT (Lycopersicum esculentum) DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK YOGHURT

Putra, Gilang Pradana (2018) STUDI PENAMBAHAN SARI BUAH TOMAT (Lycopersicum esculentum) DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK YOGHURT. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Yoghurt is a dairy product which has been fermented by lactic acid bacteria at 37-45 °C. Manufactured yoghurt generally used synthethic flavor to add flavor and color. Adding fruit extract to the process of making yoghurt is required to improve the quality of yogurt, a way to diversify yoghurt products. The aim of this research were (i) to find the interaction between the addition of tomato extract and the time of fermentation towards physicochemical and organoleptic characteristics of yoghurt (ii) to investigate the effect of the addition of tomato extract with different concentrations towards physicochemical and organoleptic characteristics of yoghurt (iii) to determine the effect of the time of fermentation towards physicochemical and organoleptic characteristics of yoghurt (iv) to know the best formula of yoghurt with the addition of tomato extract. This study was carried out by using Randomized Block Design of two factors. Factor I was the concentration of tomato extract (0%, 10%, 15%, 20%). Factor II was fermentation time (8,10,12 hours). Meanwhile, the parameter analysis consisted of color, antioxidant activity, viscosity, pH, total acid, the total of dissolved solids, protein, fat, total lactic acid bacteria and organoleptic. The results of this study indicated that there was an interaction between the addition of tomato extract and the time of fermentation to brightness level . Moreover, the addition of tomato extract effect towards the levels of redness , yellowishness , antioxidant activity, pH , acid total viscosity cP, protein content total lactic acid bacteria , flavor , appearance , aroma and preference . In addition, the time of the fermentation gives a real effect towards fat content , redness, yellowishness, antioxidant activity, viscosity, pH, acid total and protein content including the total lactic acid bacteria, total dissolved solids . Furthermore, the best treatment is yoghurt with 10% of tomato extract, and 8 hour of fermentation time.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311029
Keywords: Yoghurt, tomato extract, length of fermentation
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 16 Jan 2019 02:03
Last Modified: 16 Jan 2019 02:03
URI : http://eprints.umm.ac.id/id/eprint/43314

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