PENGGUNAAN BAKTERI ASAM LAKTAT TEMPOYAK PADA FERMENTASI SARI BUAH NANAS DENGAN PENAMBAHAN EKSTRAK KECAMBAH KACANG HIJAU

SAROSA, MEYTI and Parwiyanti, Parwiyanti and Widowati, Tri Wardani (2006) PENGGUNAAN BAKTERI ASAM LAKTAT TEMPOYAK PADA FERMENTASI SARI BUAH NANAS DENGAN PENAMBAHAN EKSTRAK KECAMBAH KACANG HIJAU. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to study the influence of mungbean sprout age and the ratio of mungbean sprout extract of the microbiology, Chemical, and organoleptic characteristics of fermented pineapple juice by using lactic acid bacteria (LAB) from “tempoyak”. The research was arranged in a Factorial Completely Random ized with two treatments and three replicants. The flrst treatment was mungbean sprout ages (24 hours, 36 hours, 48 hours, and 60 hours), and the second treatment was the ratios of mungbean sprout extract (the ratio between mungbean sprout and water were 1:1, 1:2, and 1:3). The parameters were total-N content, pH, total sugar content, population of LAB, and hedonic test. The LAB which is isolated from ‘tempoyak” was assumed as Pediococcus genus/The results showed that mungbean sprout age had significant effect on pH, total sugar content, and population of LAB and the ratio of mungbean sprout extract had significant effect on pH, and total sugar content. The 48 hours of mungbean sprout age and ratio 1:1 of mungbean sprout extract was the best treatment that had the highest LAB population of 6,61 log cfu/mL, but the 48 hours of mungbean sprout age and ratio 1:3 of mungbean sprout extract was more prefered by panelists than others.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Asam Laktat, Tempoyak, Sari Buah Nanas, Ekstrak Kacang Hijau
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	20 Jun 2023 01:23
Last Modified:	20 Jun 2023 01:23
URI:	http://repository.unsri.ac.id/id/eprint/112240

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