KAJIAN PERBEDAAN SUHU DAN LAMA FERMENTASI TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK WATER KEFIR STROBERI (Fragaria vesca)
| Main Author: | Nursari, Fitria Anggun |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/53106/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/53106/2/BAB%20I.pdf http://eprints.umm.ac.id/53106/3/BAB%20II.pdf http://eprints.umm.ac.id/53106/4/BAB%20III.pdf http://eprints.umm.ac.id/53106/5/BAB%20IV.pdf http://eprints.umm.ac.id/53106/6/BAB%20V.pdf http://eprints.umm.ac.id/53106/7/LAMPIRAN.pdf http://eprints.umm.ac.id/53106/ |
Daftar Isi:
- Kefir is a functional drink containing probiotic microbes to nourish digestion. There are 2 types of kefir are milk kefir and water kefir. Water kefir has advantages: slightly sour taste, low alcohol and fat content. One of the fruits that can be used as a source of nutrition for fermentation water kefir is strawberries which are rich in fiber, vitamin C, and high in antioxidants. The purpose of this study is to determine the presence or absence of interaction and the influence between different temperature and duration of fermentation on the physicochemical, microbiological, and organoleptic qualities of water kefir strawberry. The research method used is: Randomized Block Design (RBD) with 2 factors. The first factor is the different temperature, which is 25o C, 30o C, and 35o C. The second factor is the different fermentation time, which is 18 hours, 24 hours, and 48 hours. Changes observed were: water content, pH, total lactic acid, reducing sugar, alcohol content, total Lactic Acid Bacteria (LAB), total yeast, color intensity (L, a, b), and organoleptic (aroma, appearance, preference). The results of the study revealed that there was an interaction between the treatment of differences in temperature and fermentation time to water content, pH, total lactic acid, reducing sugars, alcohol content, total Lactic Acid Bacteria (LAB), total yeast, color intensity (L, a, b), and organoleptic (aroma, appearance, preference) on kefir water strawberry. The best treatment is M3A1 (fermentation temperature 35oC with a time of 18 hours) which has a moisture content of 91.76%, pH 3.18, alcohol content 1.47%, TAT 1.92%, reducing sugar 1.26%, color (L = 48.73; a + = 46.07; b + = 22.97), total BAL 2.7x107 (CFU / ml), total yeast 1.2x105 (CFU / ml), aroma 2.4 (not stinging), appearance 4.38 (attractive), preference 3.9 (like).