KARAKTERISTIK MIKROBIOLOGI DAN KIMIA KEFIR DARI SUSU BIJI LOTUS (NELUMBO NUCIFERA)

ZUBAI, ZUBAI and Baehaki, Ace (2022) KARAKTERISTIK MIKROBIOLOGI DAN KIMIA KEFIR DARI SUSU BIJI LOTUS (NELUMBO NUCIFERA). Undergraduate thesis, Sriwijaya University.

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Abstract

THIS STUDY AIMS TO DETERMINE THE EFFECT OF INCREASING THE CONCENTRATION OF LOTUS SEED MILK (NELUMBO NUCIFERA) ON THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KEFIR. THIS RESEARCH METHOD USES A RANDOMIZED BLOCK DESIGN (RBD) WITH DIFFERENT TREATMENT CONCENTRATIONS OF LOTUS SEED MILK WITH 5 LEVELS OF TREATMENT (A0: 100% COWS MILK AND 0% LOTUS SEED MILK, A1: 75% COWS MILK AND 25% LOTUS SEED MILK, A2: 50% COWS MILK AND 50% LOTUS SEED MILK, A3: 25% COWS MILK AND 75% LOTUS SEED MILK, A4: 0% COWS MILK AND 100% LOTUS SEED MILK) AND REPEATED 3 TIMES. THE TREATMENT PARAMETERS OBSERVED INCLUDED CHEMICAL ANALYSIS (TOTAL LACTIC ACID, TOTAL ALCOHOL AND ACIDITY) AND MICROBIOLOGICAL ANALYSIS (TOTAL LACTIC ACID BACTERIA). THE RESULT SHOWED THAT THE ADDITION OF LOTUS MILK CONCENTRATION HAD A SIGNIFICANT EFFECT ON THE VALUE. DEGREE OF ACIDITY, TOTAL LACTIC ACID, TOTAL ALCOHOL AND TOTAL LACTIC ACID BACTERIA. THE ACIDITY VALUE OF PH RANGED FROM 3.57-3.99, TOTAL LACTIC ACID RANGED FROM 0.52-1.04%, TOTAL ALCOHOL RANGED FROM 0.56-1.10% AND TOTAL LACTIC ACID BACTERIA RANGED FROM 8.35-8.67 LOG CFU/ML.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	konsentrasi, fermentasi, susu biji lotus dan kefir
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Zubai Zubai
Date Deposited:	25 Jul 2022 08:31
Last Modified:	25 Jul 2022 08:31
URI:	http://repository.unsri.ac.id/id/eprint/74596

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