Siti Maulida, Daffa (2024) APLIKASI INULIN TALAS BENENG (Xanthosoma undipes K. Koch) DAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK MIKROBIOLOGI, FISIKOKIMIA DAN ORGANOLEPTIK KEFIR SARI KEDELAI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Kefir is a fermented dairy product created by adding a kefir starter containing lactic acid bacteria and yeast into milk. This study aimed to evaluate the influence of incorporating beneng taro inulin and red dragon fruit juice, both alone and in combination, on the microbiological, physicochemical, and organoleptic characteristics of soy kefir. This study used the Factorial Randomized Group Design method. The first factor is adding inulin at 3, 4 and 5% concentrations. The second factor is adding red dragon fruit juice at 15, 30, and 45% concentrations. The pH values measured varied between 4.37 and 4.46. The colour test produced L* values between 29.80 and 48.06. The a* values obtained varied between 44.89 and 54.48. The calculated b* value varied between -23.06 and -18.22. The antioxidant activity values varied from 11.03% to 45.71%. The total number of lactic acid bacteria varied between 7.11 and 7.66 log cfu/ml. The findings of the study indicated that the most efficacious treatment was soybean kefir containing 4% beneng taro inulin and 30% red dragon fruit juice. The most effective treatment was then investigated further by looking at the content of fat, protein, and ash. The ash content was determined to be 0.27%, while the protein and lipid contents were assessed to be 2.41% and 1.41%, respectively
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kefir adalah produk susu fermentasi yang dibuat dengan menambahkan starter kefir yang mengandung bakteri asam laktat dan ragi ke dalam susu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan inulin talas beneng dan buah naga, baik secara tunggal maupun kombinasi, terhadap karakteristik mikrobiologi, fisikokimia, dan organoleptik kefir kedelai. Penelitian ini menggunakan metode Rancangan Acak Kelompok Faktorial. Faktor pertama adalah penambahan inulin dengan konsentrasi 3, 4, dan 5%. Faktor kedua adalah penambahan sari buah naga merah naga merah pada konsentrasi 15, 30, dan 45%. Nilai pH yang diukur berkisar antara 4,37 dan 4,46. Uji warna Uji warna menghasilkan nilai L* antara 29,80 dan 48,06. Nilai a* yang diperoleh berkisar antara 44,89 dan 54,48. Nilai b* yang dihitung berkisar antara -23,06 dan -18,22. Nilai aktivitas antioksidan berkisar dari 11,03% hingga 45,71%. Jumlah total bakteri asam laktat berkisar antara 7,11 dan 7,66 log cfu / ml. Pada penelitian menunjukkan bahwa perlakuan efektif yang terpilih adalah kefir kedelai yang mengandung 4% inulin talas beneng dan 30% sari buah naga merah. Perlakuan yang paling efektif kemudian diteliti lebih lanjut dengan melihat kandungan lemak, protein, dan abu. Kadar abu sebesar 0,27%, sedangkan kandungan protein dan lipid masing-masing sebesar 2,41% dan 1,41%. | |||||||||
| Uncontrolled Keywords: | inulin, kefir, red dragon fruit, soybean, taro beneng inulin, kefir, buah naga merah, kedelai, talas beneng | |||||||||
| Subjects: | Q Science > Q Science (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Daffa Siti Maulida | |||||||||
| Date Deposited: | 29 Apr 2024 11:02 | |||||||||
| Last Modified: | 29 Apr 2024 11:02 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34944 |
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