KUALITAS KIMIA ES KRIM YOGHURT (Streptococcus thermophilus dan Lactobacillus bulgaricus) DENGAN PENAMBAHAN JUS BUAH NAGA MERAH (Hylocereus polyhizus)
| Main Author: | Khairul Amal, |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://repository.uin-suska.ac.id/5356/1/FM.pdf http://repository.uin-suska.ac.id/5356/2/BAB%20I.pdf http://repository.uin-suska.ac.id/5356/3/BAB%20II.pdf http://repository.uin-suska.ac.id/5356/4/BAB%20III.pdf http://repository.uin-suska.ac.id/5356/5/BAB%20IV.pdf http://repository.uin-suska.ac.id/5356/6/BAB%20V.pdf http://repository.uin-suska.ac.id/5356/7/EM.pdf http://repository.uin-suska.ac.id/5356/ |
Daftar Isi:
- This research was conducted in December 2013 until March 2014, in Post Harvest Laboratory and Laboratory of Pathology, Entomology and Microbiology Faculty of Agriculture and Animal Science, State Islamic University of Sultan Syarif Kasim Riau and the Laboratory of Food and Beverage Department of Industry and Trade Riau Province. The purpose of this research was to study the chemical quality of the ice cream that includes pH, protein content and fat content in ice cream fermented with lactic acid bacterial cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and the addition of dragon fruit juice at different concentrations. This research completely randomized design with 5 x 4 factorial treatments and 2 replications. The first factor was the concentration of dragon fruit juice (0%, 5%, 10%, 15% and 20%) and the second factor was culture starter concentration (0%, 2%, 4% and 6%). The parameters analyzed were pH, protein content and fat content. The results indicated that the addition of red dragon fruit juice and culture starter with different concentrations gave significant effect (P <0.01) on the pH, but not significantly effect (P> 0.05) on the levels of protein and fat content of ice cream.