PENGARUH KONSENTRASI INOKULUM DAN EKSTRAK UBI JALAR KUNING TERHADAP KUALITAS MINUMAN PROBIOTIK SARI KACANG HIJAU (Phaseolus radiatus L.)
| Main Author: | Hidayatussa'adah, Hidayatussa'adah |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/55212/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/55212/2/BAB%20I.pdf http://eprints.umm.ac.id/55212/3/BAB%20II.pdf http://eprints.umm.ac.id/55212/4/BAB%20III.pdf http://eprints.umm.ac.id/55212/5/BAB%20IV.pdf http://eprints.umm.ac.id/55212/6/BAB%20IV.pdf http://eprints.umm.ac.id/55212/7/BAB%20V.pdf http://eprints.umm.ac.id/55212/9/LAMPIRAN.pdf http://eprints.umm.ac.id/55212/ |
Daftar Isi:
- Green bean extract with the addition of BAL can increase its function as a probiotic drinks. Yellow sweet potato as a prebiotic is expected to increase BAL activity. The use of the BAL starter will affect the character of the product. The objectives of this study include (i) knowing whether or not there is an interaction between the treatment of addition of starter concentration and yellow sweet potato extract to the quality of green bean extract probiotic drinks, (ii) knowing the effect of adding starter concentration to the quality of probiotic drink of green bean extract, ( iii) determine the effect of adding the concentration of yellow sweet potato extract to the quality of probiotic drinks of mung bean extract. This research was conducted in two stages, the first stage of making mung bean extract and yellow sweet potato extract and the second stage of making probiotic drink of mung bean juice. The experimental design used was the factorial randomized design, consisting of two factors. The factor I is the starter concentration with levels (2%, 4%, and 6%). The factor II is the concentration of yellow sweet potato extract with levels (10%, 15%, and 20%). Observation variables included pH, viscosity, total LAB, TAT, TPT, protein, fat and organoleptic test. The results showed that the more starter concentrations were added, the number of lactic acid bacteria, TAT, TPT and viscosity increased, while the pH, protein and fat decreased. The more sweet potato extracts are added, the viscosity, TPT and TAT increases while the bush protein decreases. The product has a pH of 3,5, a viscosity of 983,3 dPas, a TAT of 0.45%, a TPT of 21,66 0Brix, a total BAL of 9.5x1010 CFU / mL, protein 9,36%, fat 0.18%, organoleptic is quite acceptable. The best combination of treatments is at a concentration of 4% starter and 15% extract of yellow sweet potato.