PENGARUH KONSENTRASI STARTER DAN LAMA FERMENTASI TERHADAP KUALITAS YOGHURT EKSTRAK BUAH TIMUN SURI (CUCUMIS MELO VAR. MOMORDICA) DAN KONTRIBUSINYA PADA PEMBELAJARAN BIOLOGI SMA

PURNAMASARI, SEPTIA and Nazip, Khoiron and Suratmi, Suratmi (2018) PENGARUH KONSENTRASI STARTER DAN LAMA FERMENTASI TERHADAP KUALITAS YOGHURT EKSTRAK BUAH TIMUN SURI (CUCUMIS MELO VAR. MOMORDICA) DAN KONTRIBUSINYA PADA PEMBELAJARAN BIOLOGI SMA. Undergraduate thesis, Sriwijaya University.

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Abstract

Timun suri (Cucumis melo Var. Momordica) is a fruit contains lot of vitamin C. The Vitamin C known as an antioxidant on the fermentation process. The Yogurt milk fermentation using two kinds of LAB L.bulgaricus and S. thermophillus bacteria. This research aims to know the influence of starter concentration and fermentation period to total lactic acid, pH, and viscosity and the optimal level of Cucumber suri’s Yogurt. The research used Randomized Complete Design (RAL) 2 factorial with 3 times examination. The starter concentration starts from 10%, 15%, 20%, 25%, and 30%. Meanwhile, for the long term fermentation starts from 24 hours, 48 hours, and 72 hours. The variables data were total lactic acid, pH, viscosity, organoleptic test including color, texture, smell, and taste test. Data were analyzed using the variant analysis (ANOVA) two way analysis. If there will be the influence to the measured variables, it will followed by DMRT test 5% standard. The results showed that the interaction of starter concentration and fermentation time influence unreal aspect to total lactic acid, pH, and viscosity of Timun suri’s yogurt extract. The best treatment for all variables is K3L3 concentration 20% and 72 hours fermentation period. The best total lactic acid value is 0.57%. The best pH value is 3.40. The best viscosity value is 0.85 cP. The value of all variables approaches the value of Indonesian National Standard (SNI-2009) for yoghurt. The color organoleptic parameters did not give effect to the treated treatment, 4.6 (like) texture, 4.3 (like) smell, and 4.1 taste (like).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Timun Suri (Cucumis melo Var. Momordica), Fermentation, Starter Concentration, Yogurt.
Subjects:	T Technology > TP Chemical technology > TP500-660 Fermentation industries. Beverages. Alcohol
Divisions:	06-Faculty of Education and Educational Science > 84205-Biology Education (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	23 Aug 2019 05:20
Last Modified:	23 Aug 2019 05:20
URI:	http://repository.unsri.ac.id/id/eprint/4814

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