Pemanfaatan kulit melinjo (Gnetum gnemon L.) pada pembuatan minuman cider
| ctrlnum |
1410 |
|---|---|
| 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://repository.uph.edu/1410/</relation><title>Pemanfaatan kulit melinjo (Gnetum gnemon L.) pada pembuatan minuman cider</title><creator>Cindraputri, Patricia Devina</creator><subject>TP368-456 Food processing and manufacture</subject><description>Red melinjo (Gnetum gnemon L.) peel is a vegetable belongs to Gnetaceae family.
Melinjo peel has a functional property which is antioxidant compound. Generally,
antioxidant capacity will increase after fermentation process. Cider is one of
fermented beverages which contains alcohol 2.5-8.0%. In this research, cider was
made from red melinjo peel so that total phenolic, total carotenoid, and
antioxidant capacity before and after fermentation process could be analyzed. The
purpose of this research is to evaluate the effect of sugar concentration and
fermentation time in melinjo peel cider. The fermentation time of melinjo peel
cider is 3 days, 5 days, and 7 days with addition of sugar concentration 30%,
35%, and 40%. Analysis of pH, total titratable acid, total soluble solid, alcohol
content, and organoleptic were conducted to evaluate the characteristics of
melinjo peel cider. The functional of melinjo peel cider was assessed by the
phenolic content, total carotenoid, and antioxidant capacity. The result showed
that total phenolic and antioxidant capacity increased significantly during
fermentation time. But total carotenoid decreased with the increase of
fermentation time. The best formulation of fermentation time and sugar
concentration of melinjo peel cider was 3 days with addition of sugar
concentration 30%. The alcohol content was 7.218%. Antioxidant capacity was
17.906 mgVCE/100ml. Total phenolic was 0.8 mgGAE/ml. Total carotenoid was
0.896 ppm</description><date>2017-02-03</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/10/Title.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/1/Abstract.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/11/ToC.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/4/Chapter1.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/5/Chapter2.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/6/Chapter3.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/7/Chapter4.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/8/Chapter5.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/3/Bibliography.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/2/Appendices.pdf</identifier><type>Book:Book</type><language>ind</language><identifier>http://repository.uph.edu/1410/9/Publication-Agreement.pdf</identifier><identifier> Cindraputri, Patricia Devina (2017) Pemanfaatan kulit melinjo (Gnetum gnemon L.) pada pembuatan minuman cider. Bachelor thesis, Universitas Pelita Harapan. </identifier><relation>00000002239</relation><recordID>1410</recordID></dc>
|
| language |
ind |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
Cindraputri, Patricia Devina |
| title |
Pemanfaatan kulit melinjo (Gnetum gnemon L.) pada pembuatan minuman cider |
| publishDate |
2017 |
| topic |
TP368-456 Food processing and manufacture |
| url |
http://repository.uph.edu/1410/10/Title.pdf http://repository.uph.edu/1410/1/Abstract.pdf http://repository.uph.edu/1410/11/ToC.pdf http://repository.uph.edu/1410/4/Chapter1.pdf http://repository.uph.edu/1410/5/Chapter2.pdf http://repository.uph.edu/1410/6/Chapter3.pdf http://repository.uph.edu/1410/7/Chapter4.pdf http://repository.uph.edu/1410/8/Chapter5.pdf http://repository.uph.edu/1410/3/Bibliography.pdf http://repository.uph.edu/1410/2/Appendices.pdf http://repository.uph.edu/1410/9/Publication-Agreement.pdf http://repository.uph.edu/1410/ |
| contents |
Red melinjo (Gnetum gnemon L.) peel is a vegetable belongs to Gnetaceae family.
Melinjo peel has a functional property which is antioxidant compound. Generally,
antioxidant capacity will increase after fermentation process. Cider is one of
fermented beverages which contains alcohol 2.5-8.0%. In this research, cider was
made from red melinjo peel so that total phenolic, total carotenoid, and
antioxidant capacity before and after fermentation process could be analyzed. The
purpose of this research is to evaluate the effect of sugar concentration and
fermentation time in melinjo peel cider. The fermentation time of melinjo peel
cider is 3 days, 5 days, and 7 days with addition of sugar concentration 30%,
35%, and 40%. Analysis of pH, total titratable acid, total soluble solid, alcohol
content, and organoleptic were conducted to evaluate the characteristics of
melinjo peel cider. The functional of melinjo peel cider was assessed by the
phenolic content, total carotenoid, and antioxidant capacity. The result showed
that total phenolic and antioxidant capacity increased significantly during
fermentation time. But total carotenoid decreased with the increase of
fermentation time. The best formulation of fermentation time and sugar
concentration of melinjo peel cider was 3 days with addition of sugar
concentration 30%. The alcohol content was 7.218%. Antioxidant capacity was
17.906 mgVCE/100ml. Total phenolic was 0.8 mgGAE/ml. Total carotenoid was
0.896 ppm |
| id |
IOS6381.1410 |
| institution |
Universitas Pelita Harapan |
| institution_id |
405 |
| institution_type |
library:university library |
| library |
The Johannes Oentoro Library |
| library_id |
1054 |
| collection |
Repository UPH |
| repository_id |
6381 |
| subject_area |
Generalities(Karya Umum) |
| city |
KOTA TANGERANG |
| province |
BANTEN |
| repoId |
IOS6381 |
| first_indexed |
2018-11-08T09:34:59Z |
| last_indexed |
2018-11-08T09:34:59Z |
| recordtype |
dc |
| _version_ |
1686420979174080512 |
| score |
17.538404 |