PENGARUH UMUR KULTUR DAN LAMA FERMENTASI TERHADAP KADAR GULA, KADAR ALKOHOL, KADAR TOTAL ASAM DAN ORGANOLEPTIK KOMBUCHA APEL (Malus Sylvestris Mill)
| Main Author: | Risa Rahmini, Afni |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2008
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/7598/1/PENGARUH_UMUR_KULTUR_DAN_LAMA_FERMENTASI_TERHADAP_KADAR_GULA.pdf http://eprints.umm.ac.id/7598/ |
| ctrlnum |
7598 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.umm.ac.id/7598/</relation><title>PENGARUH UMUR KULTUR DAN LAMA FERMENTASI TERHADAP KADAR GULA, KADAR ALKOHOL, KADAR TOTAL ASAM DAN ORGANOLEPTIK KOMBUCHA APEL (Malus Sylvestris Mill)</title><creator>Risa Rahmini, Afni</creator><subject>Q Science (General)</subject><description>Apple have limitation in problem of energy keep and easier experience of damage. Generally apple consumed as fresh fruit, but abundance it him produce great crop moment, making apple many castaway and decay till cause loss of farmer of apple. Alternative to overcome the problem, require to the existence of processing specially sub apple of grade to increase assess economic value and gizi. One of the apple is beverage of kombucha apple. Reason exploiting of apple to be made elementary materials of making of apple kombucha because of apple have chemical content more is complex compared to tea. To produce apple kombucha which is 
certifiable to be needed research. This research aim to 1) know influence old age ferment and culture to sugar rate, alcohol rate, acid contents and of organoleptik apple kombucha 2) knowing culture age and ferment yielding apple kombucha which at most taken a fancy to 3) knowing culture age and ferment yielding best apple kombucha. 
Research type the used research of Pra Eksperimental ( Pra-Eksperiment), that is without existence of treatment of control by using Complete Random Device (RAL) which consist of 2 free variable that is culture age (K) K1 = culture age 8 day, K2 = culture age 10 day, K3 = culture age 12 day, and ferment (F) F1 = old ferment 6 day, F2 = old ferment 8 day, F3 = old ferment 10 day. Variable tied is the quality of kombucha (sugar rate, alcohol rate, and total acid), 
each treatment repeated 3 times Result of research indicate that there influence old age ferment and culture to sugar rate, alcohol rate, acid contents and of organoleptik apple kombucha. Treatment which at most taken a fancy to by panelist that is feeling, at culture age 10 ferment and day 8 day, for colour at culture age 12 ferment and day 10 day while at culture age 10 ferment and day 10 day. Treatment giving best result to total rate parameter of sugar, alcohol rate and is total acid of kombucha materials of 
apple is treatment of culture age 10 ferment and day 8 day represent best treatment combination with total rate of sugar that is 2.86%, alcohol 0.65% and total acid 32.70 g / L.</description><date>2008</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/7598/1/PENGARUH_UMUR_KULTUR_DAN_LAMA_FERMENTASI_TERHADAP_KADAR_GULA.pdf</identifier><identifier> Risa Rahmini, Afni (2008) PENGARUH UMUR KULTUR DAN LAMA FERMENTASI TERHADAP KADAR GULA, KADAR ALKOHOL, KADAR TOTAL ASAM DAN ORGANOLEPTIK KOMBUCHA APEL (Malus Sylvestris Mill). Other thesis, University of Muhammadiyah Malang. </identifier><recordID>7598</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
Risa Rahmini, Afni |
| title |
PENGARUH UMUR KULTUR DAN LAMA FERMENTASI TERHADAP KADAR GULA, KADAR ALKOHOL, KADAR TOTAL ASAM DAN ORGANOLEPTIK KOMBUCHA APEL (Malus Sylvestris Mill) |
| publishDate |
2008 |
| topic |
Q Science (General) |
| url |
http://eprints.umm.ac.id/7598/1/PENGARUH_UMUR_KULTUR_DAN_LAMA_FERMENTASI_TERHADAP_KADAR_GULA.pdf http://eprints.umm.ac.id/7598/ |
| contents |
Apple have limitation in problem of energy keep and easier experience of damage. Generally apple consumed as fresh fruit, but abundance it him produce great crop moment, making apple many castaway and decay till cause loss of farmer of apple. Alternative to overcome the problem, require to the existence of processing specially sub apple of grade to increase assess economic value and gizi. One of the apple is beverage of kombucha apple. Reason exploiting of apple to be made elementary materials of making of apple kombucha because of apple have chemical content more is complex compared to tea. To produce apple kombucha which is
certifiable to be needed research. This research aim to 1) know influence old age ferment and culture to sugar rate, alcohol rate, acid contents and of organoleptik apple kombucha 2) knowing culture age and ferment yielding apple kombucha which at most taken a fancy to 3) knowing culture age and ferment yielding best apple kombucha.
Research type the used research of Pra Eksperimental ( Pra-Eksperiment), that is without existence of treatment of control by using Complete Random Device (RAL) which consist of 2 free variable that is culture age (K) K1 = culture age 8 day, K2 = culture age 10 day, K3 = culture age 12 day, and ferment (F) F1 = old ferment 6 day, F2 = old ferment 8 day, F3 = old ferment 10 day. Variable tied is the quality of kombucha (sugar rate, alcohol rate, and total acid),
each treatment repeated 3 times Result of research indicate that there influence old age ferment and culture to sugar rate, alcohol rate, acid contents and of organoleptik apple kombucha. Treatment which at most taken a fancy to by panelist that is feeling, at culture age 10 ferment and day 8 day, for colour at culture age 12 ferment and day 10 day while at culture age 10 ferment and day 10 day. Treatment giving best result to total rate parameter of sugar, alcohol rate and is total acid of kombucha materials of
apple is treatment of culture age 10 ferment and day 8 day represent best treatment combination with total rate of sugar that is 2.86%, alcohol 0.65% and total acid 32.70 g / L. |
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IOS4109.7598 |
| institution |
Universitas Muhammadiyah Malang |
| institution_id |
136 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Muhammadiyah Malang |
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546 |
| collection |
UMM Institutional Repository |
| repository_id |
4109 |
| city |
MALANG |
| province |
JAWA TIMUR |
| repoId |
IOS4109 |
| first_indexed |
2017-03-21T02:40:50Z |
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2017-03-21T02:40:50Z |
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dc |
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1675924133363318784 |
| score |
17.538404 |