PENGARUH PERBEDAAN KONSENTRASI SUKROSA TERHADAP KUALITAS MIYOGHURT SEBAGAI ALTERNATIF PENGAWETAN SANTAN KELAPA

YUANANINGSIH, IMAWIJAYA (2008) PENGARUH PERBEDAAN KONSENTRASI SUKROSA TERHADAP KUALITAS MIYOGHURT SEBAGAI ALTERNATIF PENGAWETAN SANTAN KELAPA. Other thesis, University of Muhammadiyah Malang.

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PENGARUH_PERBEDAAN_KONSENTRASI_SUKROSATERHADAP_KUALITAS_MIYOGHURT_SEBAGAIALTERNATIF_PENGAWETAN_SANTAN_KELAPA.pdf

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Abstract

Coconut milk is a liquid produced from squeezed coconut scraper combined with water. Coconut milk contained saturated acid-fat and un-saturated acid-fat, but saturated acid-fat in coconut milk is saturated acid-fat with middle chain which easy to be absorbed. Mid-saturated acid-fat has anti-microbe character so that it increased body immune and easy to be changed into energy. Coconut milk is easy to be broken if it was not processed since the micro-organism in coconut milk grew faster in tropical area with 30-400 C temperature. The problem is there is so many way to do conservation process, like canning process, but there still another alternative to conserve coconut milk, that was by fermentation with acid-lactate bacterial into yoghurt and it still be rare to do. Coconut milk conservation has been done, but the writer didn’t use sucrose in fermentation process. That’s why the writer try to add sucrose in fermentation process of coconut milk in miyoghurt process. General aim from the research is to find out the influence of sucrose concentration different in coconut milk yoghurt production (miyoghurt) also to find out the exact concentration resulted the best miyoghurt. The hypothesis was there was different in sucrose concentration in miyoghurt process and 5% sucrose concentration produced the best miyoghurt. The research was real experiment and data analysis was done by normality test, homogeneity, continued with one factor anava and organoleptic with Kruskal Wallis test. Variable used consist of free-variable, dependent variable and control variable. Miyoghurt raw-material production was coconut milk. Analysis consisted of pH, acid, organoleptic quality consisted of texture, aroma, and taste. According to the yoghurt quality standard, there found the best average yoghurt pH was in A5 treatment with sucrose 4%, that was pH 4,477. While for the best total coconut milk acid-yoghurt was in A2 treatment with 1% sucrose with total acid 1,840. For organoleptic test, the panelists preferred coconut yoghurt with sucrose 4% treatment which has sour taste, half-thick texture, and not sting aroma.

Item Type: Thesis (Other)
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Rayi Tegar Pamungkas
Date Deposited: 11 Jun 2012 03:57
Last Modified: 11 Jun 2012 03:57
URI: http://eprints.umm.ac.id/id/eprint/7051

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